{"id":7373,"date":"2016-07-08T13:24:57","date_gmt":"2016-07-08T20:24:57","guid":{"rendered":"https:\/\/kimchimari.com\/?p=7373"},"modified":"2023-05-22T11:18:49","modified_gmt":"2023-05-22T18:18:49","slug":"soy-milk-noodle-soup-kongguksu","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/soy-milk-noodle-soup-kongguksu\/","title":{"rendered":"Cold Soy Milk Noodle Soup (Kongguksu \ucf69\uad6d\uc218)"},"content":{"rendered":"
<\/p>\nCold Soy Milk Noodle Soup (Kongguksu) on our backyard patio table<\/figcaption><\/figure>\nCold Soy Milk Noodle Soup or Kongguksu(\ucf69\uad6d\uc218)\/Kong Guksoo is one of my childhood favorite Korean foods to have in the summer. When Korean summers get really hot, even a ‘skipping meals is just NOT in my dictionary’ <\/em>kind of a\u00a0<\/em>food lover like myself can lose her appetite. But I remember having this wonderful cold noodles in this white cold milk like liquid as a child, it was so refreshing and cooling. I remember being so full but I just could not stop drinking the yummy cold soup. The earliest record of Koreans eating Kongguksu can be found in a cookbook written in the late 1800\u2019s that mentions noodle soups made from soybean milk and sesame seeds. So can you believe this Korean dish is over 200 years old!?!!<\/p>\nGrowing up, I was never a big fan of soy milk that was sold at stores. But I always LOVED home made Kongguksu – noodles served in cold soy milk or broth made from soybeans. In the 70’s, the only soy milk drink in Korea was\u00a0Vegemil (\ubca0\uc9c0\ubc00)<\/a>\u00a0which lot of people loved to drink except me. \ud83d\ude42 Even though Vegemil may not be my favorite cup of soy milk, I should mention the story behind this drink. So, the story goes that a pediatrician called Dr. Chai-won Chung had seen many Korean infants and children suffer from malnutrition due to allergies to cow’s milk during the late 60’s. And some of the babies even died from malnutrition due to their severe intolerance of milk. He was deeply troubled by this but he could never figure out the cause until later when he came to US to study and learn more about his field. While studying in the US, he learned about a condition called Lactose Intolerance and that’s when he realized that many Korean infants and children suffered from this condition!<\/p>\nI think many Korean adults and children suffer from lactose intolerance because milk was really never a big part of the Korean diet for thousands of years and so many lack the ability to digest milk.<\/p>\nExcited about this new found knowledge, he returned to Korea and worked to develop a drink that lactose intolerant children could drink in lieu of milk and avoid malnutrition. Hence, Vegemil = Vegetable + Milk was born in 1973. The drink is made mostly from soybean extract and various vitamins. \u00a0The company called Chung’s Foods still produce various soy milk based products today although there’s a LOT of competition in the soy milk market now. An interesting thing is that soy milk is now known as a health<\/em> food<\/em> in Korea, <\/em>good for staying slim..as opposed to an essential survival food<\/em> that many Korean children needed to drink to escape malnutrition in the 70’s. It’s pretty amazing how far Korea has come in just 40 years or so.<\/p>\nHome made soy milk in Korean soy milk noodle soup is NOT your regular soy milk from stores<\/h4>\nGood. Now, back to our home made cold soybean soup or soy milk soup. Sorry, Vegemil and other soy milk companies both in Korea and US, I think my home made Kongguk tastes WAY BETTER than soy milk sold in stores. The difference is quite significant both in texture and flavor \u2013 soy milk (\ub450\uc720 duyu) that comes in cartons have no solids and is often artificially thickened with xantham gum (I hate that stuff) or\u00a0<\/b>carrageenan (used in American Silk products) and sometimes even fat is added back if the soy milk was made from defatted soy protein. Also, the soy milk sold at stores are missing the natural fiber that comes with the soybeans. Home made Kongguk (soybean soup) has all the fiber in the little tiny bits of soybeans with tons of great nutty flavor of wholesome goodness as you drink it. You just can’t beat home made Korean soy milk or soy soup (Kongguk).<\/p>\nBTW, if you want, you can drink this home made soy milk soup also just as a drink. Having tons of leftover soy milk after cooking for this blog post (and having a great meal of Kongguksu and Korean fried chicken wings), I diluted it with water and flavored it with some salt as a drink snack. Optionally, you can also add some sugar if you’d like. It is just so satisfyingly good.<\/p>\n*It is best to make the soy milk ahead of time and chill in the refrigerator for few hours before serving. If you don’t have time, you can just make a thicker soy milk (use less water) and add ice to cool it down.<\/p>\nUse good quality soybeans for your Cold Soy Milk Noodle Soup<\/h4>\n*Just like corn, there are many different grades of soybeans and if you don’t have access to a Korean or Asian market to buy good quality Korean soybeans, the one you want to buy are good quality ones sold for tofu making. Laura’s soybeans<\/a> is a good online place to buy non-GMO soybeans.<\/p>\nHere is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Cold Soy Milk Noodle Soup or Kongguksu(\ucf69\uad6d\uc218)\/Kong Guksoo is one of my childhood favorite Korean foods to have in the summer. When Korean summers get really hot, even a ‘skipping meals is just NOT in my dictionary’ <\/em>kind of a\u00a0<\/em>food lover like myself can lose her appetite. But I remember having this wonderful cold noodles in this white cold milk like liquid as a child, it was so refreshing and cooling. I remember being so full but I just could not stop drinking the yummy cold soup. The earliest record of Koreans eating Kongguksu can be found in a cookbook written in the late 1800\u2019s that mentions noodle soups made from soybean milk and sesame seeds. So can you believe this Korean dish is over 200 years old!?!!<\/p>\nGrowing up, I was never a big fan of soy milk that was sold at stores. But I always LOVED home made Kongguksu – noodles served in cold soy milk or broth made from soybeans. In the 70’s, the only soy milk drink in Korea was\u00a0Vegemil (\ubca0\uc9c0\ubc00)<\/a>\u00a0which lot of people loved to drink except me. \ud83d\ude42 Even though Vegemil may not be my favorite cup of soy milk, I should mention the story behind this drink. So, the story goes that a pediatrician called Dr. Chai-won Chung had seen many Korean infants and children suffer from malnutrition due to allergies to cow’s milk during the late 60’s. And some of the babies even died from malnutrition due to their severe intolerance of milk. He was deeply troubled by this but he could never figure out the cause until later when he came to US to study and learn more about his field. While studying in the US, he learned about a condition called Lactose Intolerance and that’s when he realized that many Korean infants and children suffered from this condition!<\/p>\nI think many Korean adults and children suffer from lactose intolerance because milk was really never a big part of the Korean diet for thousands of years and so many lack the ability to digest milk.<\/p>\nExcited about this new found knowledge, he returned to Korea and worked to develop a drink that lactose intolerant children could drink in lieu of milk and avoid malnutrition. Hence, Vegemil = Vegetable + Milk was born in 1973. The drink is made mostly from soybean extract and various vitamins. \u00a0The company called Chung’s Foods still produce various soy milk based products today although there’s a LOT of competition in the soy milk market now. An interesting thing is that soy milk is now known as a health<\/em> food<\/em> in Korea, <\/em>good for staying slim..as opposed to an essential survival food<\/em> that many Korean children needed to drink to escape malnutrition in the 70’s. It’s pretty amazing how far Korea has come in just 40 years or so.<\/p>\nHome made soy milk in Korean soy milk noodle soup is NOT your regular soy milk from stores<\/h4>\nGood. Now, back to our home made cold soybean soup or soy milk soup. Sorry, Vegemil and other soy milk companies both in Korea and US, I think my home made Kongguk tastes WAY BETTER than soy milk sold in stores. The difference is quite significant both in texture and flavor \u2013 soy milk (\ub450\uc720 duyu) that comes in cartons have no solids and is often artificially thickened with xantham gum (I hate that stuff) or\u00a0<\/b>carrageenan (used in American Silk products) and sometimes even fat is added back if the soy milk was made from defatted soy protein. Also, the soy milk sold at stores are missing the natural fiber that comes with the soybeans. Home made Kongguk (soybean soup) has all the fiber in the little tiny bits of soybeans with tons of great nutty flavor of wholesome goodness as you drink it. You just can’t beat home made Korean soy milk or soy soup (Kongguk).<\/p>\nBTW, if you want, you can drink this home made soy milk soup also just as a drink. Having tons of leftover soy milk after cooking for this blog post (and having a great meal of Kongguksu and Korean fried chicken wings), I diluted it with water and flavored it with some salt as a drink snack. Optionally, you can also add some sugar if you’d like. It is just so satisfyingly good.<\/p>\n*It is best to make the soy milk ahead of time and chill in the refrigerator for few hours before serving. If you don’t have time, you can just make a thicker soy milk (use less water) and add ice to cool it down.<\/p>\nUse good quality soybeans for your Cold Soy Milk Noodle Soup<\/h4>\n*Just like corn, there are many different grades of soybeans and if you don’t have access to a Korean or Asian market to buy good quality Korean soybeans, the one you want to buy are good quality ones sold for tofu making. Laura’s soybeans<\/a> is a good online place to buy non-GMO soybeans.<\/p>\nHere is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Growing up, I was never a big fan of soy milk that was sold at stores. But I always LOVED home made Kongguksu – noodles served in cold soy milk or broth made from soybeans. In the 70’s, the only soy milk drink in Korea was\u00a0Vegemil (\ubca0\uc9c0\ubc00)<\/a>\u00a0which lot of people loved to drink except me. \ud83d\ude42 Even though Vegemil may not be my favorite cup of soy milk, I should mention the story behind this drink. So, the story goes that a pediatrician called Dr. Chai-won Chung had seen many Korean infants and children suffer from malnutrition due to allergies to cow’s milk during the late 60’s. And some of the babies even died from malnutrition due to their severe intolerance of milk. He was deeply troubled by this but he could never figure out the cause until later when he came to US to study and learn more about his field. While studying in the US, he learned about a condition called Lactose Intolerance and that’s when he realized that many Korean infants and children suffered from this condition!<\/p>\nI think many Korean adults and children suffer from lactose intolerance because milk was really never a big part of the Korean diet for thousands of years and so many lack the ability to digest milk.<\/p>\nExcited about this new found knowledge, he returned to Korea and worked to develop a drink that lactose intolerant children could drink in lieu of milk and avoid malnutrition. Hence, Vegemil = Vegetable + Milk was born in 1973. The drink is made mostly from soybean extract and various vitamins. \u00a0The company called Chung’s Foods still produce various soy milk based products today although there’s a LOT of competition in the soy milk market now. An interesting thing is that soy milk is now known as a health<\/em> food<\/em> in Korea, <\/em>good for staying slim..as opposed to an essential survival food<\/em> that many Korean children needed to drink to escape malnutrition in the 70’s. It’s pretty amazing how far Korea has come in just 40 years or so.<\/p>\nHome made soy milk in Korean soy milk noodle soup is NOT your regular soy milk from stores<\/h4>\nGood. Now, back to our home made cold soybean soup or soy milk soup. Sorry, Vegemil and other soy milk companies both in Korea and US, I think my home made Kongguk tastes WAY BETTER than soy milk sold in stores. The difference is quite significant both in texture and flavor \u2013 soy milk (\ub450\uc720 duyu) that comes in cartons have no solids and is often artificially thickened with xantham gum (I hate that stuff) or\u00a0<\/b>carrageenan (used in American Silk products) and sometimes even fat is added back if the soy milk was made from defatted soy protein. Also, the soy milk sold at stores are missing the natural fiber that comes with the soybeans. Home made Kongguk (soybean soup) has all the fiber in the little tiny bits of soybeans with tons of great nutty flavor of wholesome goodness as you drink it. You just can’t beat home made Korean soy milk or soy soup (Kongguk).<\/p>\nBTW, if you want, you can drink this home made soy milk soup also just as a drink. Having tons of leftover soy milk after cooking for this blog post (and having a great meal of Kongguksu and Korean fried chicken wings), I diluted it with water and flavored it with some salt as a drink snack. Optionally, you can also add some sugar if you’d like. It is just so satisfyingly good.<\/p>\n*It is best to make the soy milk ahead of time and chill in the refrigerator for few hours before serving. If you don’t have time, you can just make a thicker soy milk (use less water) and add ice to cool it down.<\/p>\nUse good quality soybeans for your Cold Soy Milk Noodle Soup<\/h4>\n*Just like corn, there are many different grades of soybeans and if you don’t have access to a Korean or Asian market to buy good quality Korean soybeans, the one you want to buy are good quality ones sold for tofu making. Laura’s soybeans<\/a> is a good online place to buy non-GMO soybeans.<\/p>\nHere is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
I think many Korean adults and children suffer from lactose intolerance because milk was really never a big part of the Korean diet for thousands of years and so many lack the ability to digest milk.<\/p>\n
Excited about this new found knowledge, he returned to Korea and worked to develop a drink that lactose intolerant children could drink in lieu of milk and avoid malnutrition. Hence, Vegemil = Vegetable + Milk was born in 1973. The drink is made mostly from soybean extract and various vitamins. \u00a0The company called Chung’s Foods still produce various soy milk based products today although there’s a LOT of competition in the soy milk market now. An interesting thing is that soy milk is now known as a health<\/em> food<\/em> in Korea, <\/em>good for staying slim..as opposed to an essential survival food<\/em> that many Korean children needed to drink to escape malnutrition in the 70’s. It’s pretty amazing how far Korea has come in just 40 years or so.<\/p>\nHome made soy milk in Korean soy milk noodle soup is NOT your regular soy milk from stores<\/h4>\nGood. Now, back to our home made cold soybean soup or soy milk soup. Sorry, Vegemil and other soy milk companies both in Korea and US, I think my home made Kongguk tastes WAY BETTER than soy milk sold in stores. The difference is quite significant both in texture and flavor \u2013 soy milk (\ub450\uc720 duyu) that comes in cartons have no solids and is often artificially thickened with xantham gum (I hate that stuff) or\u00a0<\/b>carrageenan (used in American Silk products) and sometimes even fat is added back if the soy milk was made from defatted soy protein. Also, the soy milk sold at stores are missing the natural fiber that comes with the soybeans. Home made Kongguk (soybean soup) has all the fiber in the little tiny bits of soybeans with tons of great nutty flavor of wholesome goodness as you drink it. You just can’t beat home made Korean soy milk or soy soup (Kongguk).<\/p>\nBTW, if you want, you can drink this home made soy milk soup also just as a drink. Having tons of leftover soy milk after cooking for this blog post (and having a great meal of Kongguksu and Korean fried chicken wings), I diluted it with water and flavored it with some salt as a drink snack. Optionally, you can also add some sugar if you’d like. It is just so satisfyingly good.<\/p>\n*It is best to make the soy milk ahead of time and chill in the refrigerator for few hours before serving. If you don’t have time, you can just make a thicker soy milk (use less water) and add ice to cool it down.<\/p>\nUse good quality soybeans for your Cold Soy Milk Noodle Soup<\/h4>\n*Just like corn, there are many different grades of soybeans and if you don’t have access to a Korean or Asian market to buy good quality Korean soybeans, the one you want to buy are good quality ones sold for tofu making. Laura’s soybeans<\/a> is a good online place to buy non-GMO soybeans.<\/p>\nHere is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Good. Now, back to our home made cold soybean soup or soy milk soup. Sorry, Vegemil and other soy milk companies both in Korea and US, I think my home made Kongguk tastes WAY BETTER than soy milk sold in stores. The difference is quite significant both in texture and flavor \u2013 soy milk (\ub450\uc720 duyu) that comes in cartons have no solids and is often artificially thickened with xantham gum (I hate that stuff) or\u00a0<\/b>carrageenan (used in American Silk products) and sometimes even fat is added back if the soy milk was made from defatted soy protein. Also, the soy milk sold at stores are missing the natural fiber that comes with the soybeans. Home made Kongguk (soybean soup) has all the fiber in the little tiny bits of soybeans with tons of great nutty flavor of wholesome goodness as you drink it. You just can’t beat home made Korean soy milk or soy soup (Kongguk).<\/p>\n
BTW, if you want, you can drink this home made soy milk soup also just as a drink. Having tons of leftover soy milk after cooking for this blog post (and having a great meal of Kongguksu and Korean fried chicken wings), I diluted it with water and flavored it with some salt as a drink snack. Optionally, you can also add some sugar if you’d like. It is just so satisfyingly good.<\/p>\n
*It is best to make the soy milk ahead of time and chill in the refrigerator for few hours before serving. If you don’t have time, you can just make a thicker soy milk (use less water) and add ice to cool it down.<\/p>\n
*Just like corn, there are many different grades of soybeans and if you don’t have access to a Korean or Asian market to buy good quality Korean soybeans, the one you want to buy are good quality ones sold for tofu making. Laura’s soybeans<\/a> is a good online place to buy non-GMO soybeans.<\/p>\nHere is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Here is what I bought from our local Korean market –<\/p>\nKorean soybeans (Baektae \ubc31\ud0dc) for kongguksu<\/figcaption><\/figure>\nKorean Cold Soy Milk Noodle Soup (Kongguksu)<\/strong><\/span><\/h4>\nServings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\nIngredients<\/p>\n\n1 cup (200 g\/7 oz) dry good quality soybeans (for tofu making)<\/li>\n1 package Korean wheat noodles, buckwheat noodles (don’t overcook noodles)<\/li>\n10 cups water (5 cups for boiling, 5 cups for blending)<\/li>\n1\/4 cup cucumber, julienned<\/li>\n4 pieces, watermelon triangles (optional)<\/li>\nsesame seeds, crushed<\/li>\nsea salt<\/li>\n<\/ul>\n\nSoak dry soybeans 3 hrs to overnight until they are fully rehydrated. If the weather is really warm, soak overnight in the fridge. 1 cup dry soybeans will be about 2 1\/2 cup when fully soaked.\nKorean soybeans soaking in water<\/figcaption><\/figure>\nSoybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Servings: 4 \u00a0 \u00a0 \u00a0 \u00a0Inactive Time: 3 hrs \u00a0 \u00a0 \u00a0 \u00a0 Cook Time: 15 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Medium<\/p>\n
Ingredients<\/p>\n
Soybeans fully rehydrated for soy milk for kongguksu<\/figcaption><\/figure><\/li>\nRinse soybeans. Discard any soybean skins\/casings that float to the top. But you can just blend the whole thing including the casings, not a big deal.<\/li>\nAdd rehydrated, cleaned soybeans and 4-5 cups of water in a pot and bring to boil. Cook UNCOVERED.\nsoybeans in pot with water ready to cook -** FYI, this is double the amount than the recipe<\/figcaption><\/figure>\nYou will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\nOnce it starts to boil, reduce heat to medium.\ncooking soybeans for soy milk – light boil<\/figcaption><\/figure>\nSoybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\nDrain cooked soybeans and let it cool.\nCooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
You will get a lot of foam when the soybeans boil so use a large enough pot and leave enough room on top. Watch closely so that it does not overflow.<\/li>\n
Soybeans should boil lightly like picture above for 7 -8 minutes until soybeans are fully cooked. Take a couple beans and taste it. It should still be slightly crunchy but fully cooked when done.<\/li>\n
Cooked soybeans for Korean soy milk noodle soup<\/figcaption><\/figure><\/li>\nCook noodles according to package directions but on the al dente side. You can use different kinds of Korean wheat noodles (\ubc00\uad6d\uc218 mil guksu) but I would recommend using a chewy and slippery kind of noodles. I made mine with leftover buckwheat noodles but you can use any generic Korean noodles for udon \uc6b0\ub3d9, kalguksu \uce7c\uad6d\uc218 or jjajangmyeon \uc9dc\uc7a5\uba74. Just don’t use too soft, too thin noodles like somyeon \uc18c\uba74 or rice noodles because the soup is thick and substantial and you need chewy, thicker noodles that can stand up to that. Thin and soft noodles will kind of disappear into the thick soy broth.<\/li>\nWhile the noodles are cooking, julienne cucumbers to use as topping. Optionally, you can \u00a0slice some watermelons into triangles or just use a big spoon to make a couple scoops.<\/li>\nIn a blender, add cooked soybeans (doesn’t have to be completely cooled, just cool enough for you to handle) and add about 2 cups of cold water. It makes about 3 1\/2 cups in the blender.\nblending soybeans for soy milk noodle soup kongguksu<\/figcaption><\/figure>\nBlend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\nAdd 1 cup cold water to blender and blend again. Again, blend until you don’t see much movement which means it’s time to add more water. *The reason for doing it in steps is cause unless you have a very powerful blender like Vitamix, your blender may not be able to blend everything very smoothly if you start with a lot of water from the start.<\/em><\/li>\nAdd 1 cup cold water to blender again and blend.<\/li>\nIf you need to serve immediately,<\/strong> stop here<\/strong> and add 1 1\/2 cups of ice and stir to cool down the liquid.<\/li>\nIf you have time to chill, add 1 cup water and blend<\/strong> one final time. This time you should see some foam at the top.\nsoymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans<\/figcaption><\/figure>\nIt’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\nsoy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
Blend until smooth until you really don’t see a lot of movement in the blender which means it’s getting too thick to blend.<\/li>\n
It’s OK if you don’t. But basically, you want to blend it until it’s smooth and so when you drink it, it is smooth like a very creamy milk. Chill in refrigerator for few hours before serving.<\/p>\n
soy milk ready for kongguksu – from 1 cup dry (2 1\/2 cup cooked) soybeans +<\/figcaption><\/figure><\/li>\nWhen ready to serve, in a bowl add the noodles and pour our home made soy milk on top. Garnish with cucumbers and watermelon. Traditionally, many Koreans use tomatoes, I never know why. I love tomatoes but never thought it belonged in this dish. I like the refreshing taste of the watermelon much better. But it’s up to you.\ncold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t
cold soy milk noodle soup kongguksu closeup<\/figcaption><\/figure><\/li>\nIt tastes best when the salt and crushed sesame seeds are added at the table individually after it is served. Each person can season this fabulous Cold Soy Milk Noodle Soup to their liking. As a general guideline, use about 1\/4 tsp sea salt to 2 cups of soy milk – which is probably a good amount for each big bowl of serving.\nKorean Cold Soy Milk Noodle Soup – Kongguksu (\ucf69\uad6d\uc218)<\/figcaption><\/figure>\n<\/div>\r\n\tFollow along on social for more Korean recipe inspiration!<\/h6>\r\n\t\n\t\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tPinterest<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tFacebook<\/span><\/a><\/li>\n\n\n\t\t\n\t\t<\/path><\/svg><\/span>\n\t<\/span>\n\tInstagram<\/span><\/a><\/li>\n<\/ul><\/div>\n\r\n\t<\/span>My Newsletter<\/span><\/span><\/a><\/div>\r\n<\/div>\r\n\r\n\r\n\r\n\t\r\n\t\t\r\n\t\t\t\r\n\t\t\t\t<\/span> Print<\/a>\r\n\t\t\t\t