Korean · Lunch
Chilled Soy Milk Noodle Soup
Kong Guksu Cold Soy Milk Noodles
Korean cold noodles bathed in chilled toasted soy milk made from blended soaked soybeans, finished with cucumber, tomato, sesame, and a few ice cubes for a hot-day lunch.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
24gProtein
22gFat
58gCarbs
5gSugar
7gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Soak 160g dried soybeans overnight, drain. Julienne 200g cucumber, halve 160g cherry tomatoes. Measure 1 liter cold water, 60g toasted sesame seeds, 40g toasted pine nuts, 1.5 tsp salt, 0.5 tsp black pepper. Have 2 chilled bowls and a fine sieve ready.
2
Boil
Bring a medium pot of water to boil over high heat. Add drained soybeans, boil 12–13 minutes until tender. Drain, rinse under cold water until cool. Gently rub beans between hands to slip off skins; discard skins.
3
Build
Combine skinned soybeans, sesame seeds, pine nuts, and 1 liter cold water in a high-speed blender. Blend 90–120 seconds until completely smooth and creamy. Strain through fine sieve into a chilled container, season with salt and pepper to taste, refrigerate covered.
4
Boil
Bring a fresh pot of water to boil over high heat. Add 200g somyeon noodles, boil 3 minutes until just tender. Drain, rinse under cold running water until completely chilled, drain thoroughly.
5
Build
Twirl chilled noodles into a tidy mound in each of 2 deep cold bowls. Divide chilled soy milk broth evenly between bowls, pouring over noodles until fully bathed. Divide cucumber and cherry tomatoes between bowls and pile on top. Drop 4 ice cubes into each bowl.
6
Plate
Serve both cold noodle bowls immediately with the soy milk broth, vegetables, and ice cubes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) dried soybeans
- 200g (7.1 oz) dried somyeon thin wheat noodles
- 200g (7.1 oz) cucumber
- 160g (5.6 oz) cherry tomatoes
- 60g (2.1 oz) toasted sesame seeds
- 40g (1.4 oz) toasted pine nuts
- 1000ml (4 cup + 4 tbsp) cold water
- 8 ice cubes
- 1.5 tsp fine sea salt
- 0.5 tsp freshly ground black pepper