Cold Korean Noodle Soybean Soup (Kongguksu)

Cold Korean Noodle Soybean Soup (Kongguksu)


8 Ounces Somyeon (Thin Wheat Flour Noodles)
1-2 Tsp Salt
½ Cup Dried Soy Beans, Washed and Soaked in Cold Water for Overnight
2 Tbsps Toasted Sesame Seeds
2 Tbsps Toasted Pine Nuts
3 Cups Water
2 Persian Cucumbers, Julienned
⅓ Cup Kimchi, for Garnish (optional)
Toasted Black/White Sesame Seeds, for Garnish (optional)



  1. Add the soybeans to a pot of boiling water. Cover and cook for 10 minutes over medium-high heat. Turn off the heat, uncover and allow them to cool to room temperature.
  2. Add the strained soybeans, sesame seeds, pine nuts and the 3 cups of water into a high-speed blender and blend until smooth. Transfer to the fridge to chill.
  3. Cook noodles according to package directions and divide them into bowls.
  4. Pour 1 cup of the soymilk over the noodles, sprinkle with salt, and top with cucumbers, kimchi and sesame seeds, if desired. Enjoy!



Other Recipes

Kimchi Grilled Cheese

Korean Cucumber Salad (Oi Muchim 오이무침)

Gochujang Cookies

Strawberry Makgeolli Bingsu