How to make Kongguksu

Kongguksu

Kongguksu is a traditional Korean cold noodle soup made with soy milk and wheat flour noodles. It is a popular dish in the summer months due to its refreshing and cooling qualities. Here is a breakdown of the recipe:

Ingredients:

• 1 pound dried wheat flour noodles (somyeon)
• 6 cups water
• 2 cups soy milk
• 1/2 cup white soybean paste (doenjang)
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• Salt, to taste

Instructions:

1. Cook the wheat flour noodles according to the package instructions. Drain and rinse under cold water to cool.
2. In a blender, combine the soy milk, white soybean paste, garlic, sesame oil, and sesame seeds. Blend until smooth.
3. In a large pot, bring the water to a boil. Add the blended mixture to the pot and stir to combine.
4. Add the cooked noodles to the pot and stir to combine. Bring the mixture to a boil and then reduce the heat to a simmer. Simmer for 5-10 minutes, stirring occasionally.
5. Season with salt to taste.
6. Serve the kongguksu cold, either immediately or chilled in the refrigerator.