Kongguksu Recipe

Cool, creamy and quietly nutty, kongguksu is Korea's summer answer to a heatwave: chilled soy-milk broth over noodles with cucumber, tomato and sesame.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

480

Ingredients

• 300 g dried somyeon or thin wheat noodles
• 500 ml unsweetened soy milk, well chilled
• 2 tbsp toasted sesame seeds, ground
• 1 tbsp pine nuts (optional)
• 1 cucumber, julienned
• 1 tomato, cut into wedges
• 1 boiled egg, halved
• 1 tbsp sugar
• Salt, to taste
• Ice cubes, to serve

Instructions

1. Blend the chilled soy milk with the ground sesame, sugar and a pinch of salt until smooth; chill again.
2. Cook the noodles until tender, then rinse under cold water until completely cold and drain well.
3. Divide the noodles between deep bowls and pour over the chilled soy broth.
4. Top with cucumber, tomato wedges and half a boiled egg.
5. Scatter with extra sesame and pine nuts and add ice cubes if you like it extra cold.
6. Stir everything together at the table and eat immediately.

Pro tips

• The broth must be ice cold; chill the bowls too on a hot day.
• Rinsing noodles removes starch and keeps them springy, not sticky.
• Unsweetened soy milk is essential; sweetened milk makes the soup cloying.
• Taste and salt the broth lightly; cold food needs slightly more seasoning.

Frequently asked questions