: Kong-guksu(Cold bean soup with noodles) : Honeykki

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Todays menu is Kong-guksu. Kongguksu is a cold bean soup with noodles.

When I was young, my mom always made kong-guksu every summer.
Walking down the memory lane, I recreated the dish and It was quite complex. haha.

My recipe is a traditional way. If too cumbersome, you can blend unsweeted soybean milk and tofu.
soybean milk and tofu are bean based food. So, flavor is almost the same. Enjoy!


*Ingredients (1 cup = 200ml, 1 180ml~200ml )
(2): ( , ) 1, 1/2(), 2(400ml)
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Bean soup(2 served): 1cup dried soy beans, 1/2Tbs sesame seeds(*optional), 2cup or 400ml water
Thin wheat flour noodles(jung- myeon or so-myeon, kongguksu-myeon), cucumber(topping), salt to taste


*Recipe
1. , 6 .
1. wash and soak the beans in water overnight.
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For smoother soup, you can remove the bean skin.
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Usually remove the skin after boiled. But my mom removes the skin before boiling the beans. .
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This makes the boiling process cleaner

2. 12~15 .
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2. In a pot, put beans and water and boil for 12~15min.

3. , .
3. Rinse the beans and drain.

4. , , . ( 2 )
4. Blend cooked beans, sesame seeds and water.
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I added sesame seeds for nutty flavor. you can use nuts instead of sesame seeds.

5. . .
5. Chill in the refrigerator. Any leftover soy milk can be refrigerated for 2-3 days

6. , . ( 4~5, 2~3)
6. Cook noodle in boiling water. Rinse the noodle and drain.
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In a bowl, serve noodle, kong-guk(bean soup), cucumber and sesame seeds.

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Add salt to taste. Some regions season with sugar instead of salt. I used salt.

done!

* BGM - Snow waltz

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