Kong Kook Su
Kong Kook Su is a refreshing Korean cold-noodle dish served in creamy soybean broth.Cooked soybeans are blended with chilled water to create the rich, nutty soup.Wheat noodles provide a pleasantly chewy contrast to the smooth broth.Cucumber, tomato, sesame seeds, and egg make simple colorful toppings.The broth is traditionally seasoned simply with salt to preserve its natural flavor.Serve it thoroughly chilled for a refreshing Korean summer meal.
Ingredients
For the Soybean Broth
- 1 cup dried yellow soybeans
- 4–5 cups cold water, plus extra for soaking and cooking
- 1 teaspoon salt, or to taste
- 1 teaspoon toasted sesame seeds
- 2–3 ice cubes, optional, for serving
For the Noodles
- 12 ounces Korean somyeon or thin wheat noodles
- Water, for boiling
- Cold water, for rinsing
For the Toppings
- 1 small cucumber, julienned
- 1 small tomato, sliced into wedges
- 2 hard-boiled eggs, halved
- 1 tablespoon toasted sesame seeds
- Additional salt, to taste
Instructions
Soak the Soybeans
- Place the dried soybeans in a large bowl.Cover them generously with water because the beans will expand considerably as they soak.Let them soak for 8–12 hours or overnight.Drain and rinse thoroughly.
Cook the Soybeans
- Transfer the soaked soybeans to a large saucepan.Add enough fresh water to cover the beans by approximately 1–2 inches.Bring to a boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the beans are tender but not mushy.The skins should loosen easily when the beans are cooked.
Remove the Soybean Skins
- Drain the cooked soybeans and rinse them under cool water.Rub the beans gently between your hands to loosen some of the skins.Remove as many skins as you like.You don't have to remove every skin; leaving some behind is perfectly fine.
Blend the Soybeans
- Place the cooked soybeans in a high-speed blender.Add approximately 4 cups of cold water.Blend until completely smooth and creamy.For a thicker broth, start with less water and add more gradually until you reach your preferred consistency.
Strain the Broth
- For an especially smooth Kong Kook Su broth, pour the blended mixture through a fine-mesh sieve or cheesecloth.Press gently to extract as much liquid as possible.For a more rustic texture, skip this step.
Cook the Noodles
- Bring a large pot of water to a rolling boil.Add the noodles and cook according to the package instructions, usually for approximately 3–5 minutes.Stir occasionally to prevent sticking.
Cool the Noodles
- Drain the noodles immediately.Rinse them several times under very cold running water while gently rubbing them between your hands.This stops the cooking process and gives the noodles their characteristic chewy texture.Drain thoroughly.
Prepare the Garnishes
- Julienne the cucumber.Slice the tomato into wedges.Prepare the hard-boiled eggs and cut them in half.Keep all toppings chilled until serving.
Serve
- Serve immediately while the broth and noodles are thoroughly chilled.Add a few ice cubes if you prefer an especially cold and refreshing bowl.Season with additional salt at the table if desired.
Notes
- Soaking is important: Dried soybeans need sufficient soaking time to cook evenly.
- Don't undercook the beans: They should be tender enough to blend smoothly.
- Straining is optional: A strained broth is silky, while an unstrained broth is thicker and more rustic.
- Chill thoroughly: Kong Kook Su is best served very cold.
- Season gradually: Start with a small amount of salt and adjust to taste.
- Use thin wheat noodles: Somyeon provides a pleasant chewy texture.
- Rinse noodles thoroughly: Cold water stops cooking and removes excess surface starch.
- Serve immediately: The noodles are best before they absorb too much broth.