Homemade Savory and Refreshing Kongguksu (콩국수) and How to Us
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Introducing an easy-to-make recipe for savory and refreshing homemade Kongguksu (콩국수), and a recipe for glutinous rice donuts utilizing leftover soybean milk.
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Here's a recipe for savory and refreshing kongguksu (soy milk noodles) that's easy to make at home.
📝 Editor's Notes
The savory and refreshing Kongguksu (soy milk noodles) we're introducing today will be the perfect choice to soothe your tired body on a hot summer day.
A key feature is that by making the soy milk yourself at home, you can enjoy a fresher and richer flavor.
Adding unsweetened peanut butter enhances the nutty flavor of the soybeans while keeping it healthy.
This recipe is of medium-low difficulty, easy for anyone to follow without complicated steps; the actual cooking process is simple compared to the time spent soaking and boiling the beans.
A single bowl provides a satisfying fullness, making it ideal for lunch or dinner, and enjoyed chilled, it offers a refreshing coolness that helps you forget the heat.
It's also great for the whole family to enjoy together.
🛒 Ingredient Tips
The key ingredient that determines the taste of Kongguksu is Baektae (white soybeans).
To choose good Baektae, select beans that are uniform in size, glossy, and free of wrinkles or blemishes on their skins.
Korean-grown Baektae tend to be smaller, rounder, and firmer, while imported ones are often larger and more elongated, which can be a helpful reference.
Baektae harvested in autumn and thoroughly dried yield the freshest and nuttiest flavor.
For peanut butter, it is crucial to use an unsweetened product to preserve the inherently savory and clean taste of the soybeans.
There are various types of peanut butter on the market, so carefully check the ingredient list and choose one with minimal additives besides peanuts.
For noodles, you can freely choose according to your preference, such as somyeon (thin wheat noodles) or kalguksu (knife-cut noodles), in addition to buckwheat or corn noodles.
However, it's better to select noodles that absorb and complement the soy milk flavor well, rather than those that are too thick or have a strong aroma.
🔄 Substitution Guide
Instead of Baektae (white soybeans), the key ingredient in this recipe, you can use black soybeans (geom-eun-kong (검은콩) or seoritae (서리태)) to enjoy a different flavored Kongguksu.
Black soybeans have a higher protein content than Baektae and are rich in anthocyanins, providing excellent antioxidant effects, and yield a richer, nuttier flavor.
However, since the skins of black soybeans are difficult to remove, it's recommended to blend them with the skins on.
If you don't have peanut butter or have an allergy, you can use other nuts like cashews or almonds.
Cashews offer a smooth, nutty flavor, while almonds add a deeper nutty aroma.
When using nuts, be sure to use unsalted and unsweetened products to avoid compromising the flavor of the Kongguksu.
Adding sesame seeds instead of nuts can also provide a richer nutty taste; lightly toasting the sesame seeds before blending will enhance their flavor significantly.
For noodles, besides buckwheat or corn noodles, you can substitute with somyeon (thin wheat noodles) or kalguksu (knife-cut noodles), and if you prefer a gluten-free diet, rice noodles can be used.
🥘 Ingredients
👨🍳 Cooking Points
There are three crucial cooking points for this Kongguksu recipe.
First, the process of adequately soaking and boiling the soybeans.
After soaking the beans for 1 to 3 hours, they must be boiled until completely tender, without any hard center, reaching a texture similar to simmered soybeans.
This prevents any raw bean smell and maximizes the nutty flavor.
Add more water if it runs low.
Second, thoroughly peeling the skins off the boiled soybeans.
Removing the skins makes the soy milk mixture much smoother and more pleasant to drink.
You can easily remove them by rinsing in cold water and rubbing with your hands 2 to 3 times.
Third, it's important to adjust the amount of water when blending the soy milk mixture.
Rather than adding too much water from the start, add enough water to just cover the beans, along with the peanut butter, and blend it as thickly as possible.
If the blender struggles, add water little by little to adjust the consistency, which will prevent the soy milk mixture from separating later.
The blended soy milk mixture tastes best when chilled sufficiently in the refrigerator for at least 2 hours.
👨🍳 Directions
Place 10.6 oz (300g) of white soybeans (Baektae) in a bowl. Pour enough water to fully submerge the beans and let them soak for 1 to 3 hours.
Boil the soybeans until they are completely tender. If the water runs low during cooking, add more. Add 2 pinches of salt. Cook until the beans are soft throughout, without a hard center, similar in texture to simmered soybeans.
Rinse the boiled soybeans in cold water, then rub them with your hands to remove the thin skins. Repeat this process 2 to 3 times.
Place the peeled soybeans in a blender. Add enough water to just cover the beans and 1 to 1.5 tbsp of unsweetened peanut butter. Blend until as thick and creamy as possible. Shake the blender and add a little more water if it doesn't blend smoothly.
Once the soy milk mixture is well blended, taste it. If the peanut flavor is too strong, adjust the amount of peanut butter for the remaining batches of soybeans.
Transfer the thick, blended soy milk mixture to a storage container. Blend the remaining soybeans in the same manner. Since the soy milk mixture may have warmed up from blending, chill it completely in the refrigerator.
Cook your preferred noodles (such as buckwheat or corn noodles), then rinse them in cold water and drain thoroughly. (It's a good idea to put the cooked noodles in the refrigerator until the soy milk consistency is adjusted.)
Place the cooked noodles in a bowl, pour the chilled soy milk mixture over them, and add a generous amount of ice.
Garnish with black sesame seeds, as desired, and serve.
💡 Tips
When boiling the soybeans, cook them until completely tender to prevent any raw bean smell (beany flavor).
When making the soy milk mixture, use as little water as possible to blend it thickly. You can adjust the consistency with more water when serving to prevent separation.
The soy milk mixture may become lukewarm due to the blender's heat. For the best taste, do not serve immediately; chill it thoroughly in the refrigerator.
📦 Storage & Reuse
The prepared soy milk mixture can be stored in an airtight container in the refrigerator for 2 to 3 days.
Over time, the soy pulp and water may separate, so be sure to shake and mix well before serving.
For longer storage, you can freeze it.
When freezing, it's convenient to portion it into single-serving sizes.
Thaw frozen soy milk at room temperature or slowly in the refrigerator, then blend it again for a smooth consistency, just like freshly made.
Cooked noodles, after being thoroughly drained, can be stored in an airtight container in the refrigerator and will be fine until the next day, but it's best to consume them on the same day for optimal taste.
Reheating Kongguksu is not recommended; it should always be enjoyed chilled to savor its authentic flavor.
🥢 Who This Is For
This savory and refreshing Kongguksu will be the best nourishing meal on a hot summer day when you feel tired and lack appetite.
It's also excellent for those looking for a light yet satisfying meal or those who prefer a vegetarian-friendly diet.
Moreover, it's a wonderful nutritious snack for growing children and the elderly.
Recommended side dishes include crunchy cucumber salad (oi-muchim (오이무침)), kkakdugi (깍두기), or other cool and spicy kimchi varieties like napa cabbage kimchi (baechu kimchi (배추김치)), which perfectly complement the nutty flavor of Kongguksu.
Preparing some sweet and sour seasonal fruits for dessert will make for an even more perfect meal.
🔥 Nutrition Info
One serving of this Kongguksu (approximately 10.6 oz or 300g) typically contains about 350-450 kcal.
Assuming 10.6 oz (300g) of Baektae yields 4-5 servings, each serving of soy milk mixture would contain approximately 2.1-2.6 oz (60-75g) of Baektae.
It is rich in plant-based protein, providing about 15-20g of protein per serving.
Due to the peanut butter and the soybeans themselves, it contains approximately 15-20g of fat, primarily beneficial unsaturated fatty acids.
Carbohydrate content varies depending on the type of noodles, but generally, you can expect around 40-50g.
Particularly, Baektae contains various minerals and vitamins such as isoflavones, dietary fiber, calcium, and iron, which contribute to vascular health, gut health, and bone health.
This is a healthy meal that reduces sugar intake by using unsweetened peanut butter.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Homemade Savory and Refreshing Kongguksu (콩국수) and How to Use Leftover Soybean Milk with Glutinous Rice Donuts?
- Main ingredients include White soybeans (baektae/대두), Water, Salt, Peanut butter (unsweetened), Noodles (e.g., buckwheat, corn, or your preferred type). For Kongguksu (콩국수), it's crucial to choose fresh, clean white soybeans (baektae/대두). Look for beans that are uniform in size, shiny, and free from insect damage. Korean-grown white soybeans are pricier than imported ones, but their unique savory flavor and aroma significantly enhance the taste of Kongguksu (콩국수). When choosing peanut butter, always opt for unsweetened varieties to add richness without overpowering the natural taste of the soybeans. Unsweetened peanut butter is widely available from various brands. Besides buckwheat or corn noodles, you can freely choose other types like somyeon (소면) or kalguksu (칼국수) noodles according to your preference.
- Q. What are the key tips for making Homemade Savory and Refreshing Kongguksu (콩국수) and How to Use Leftover Soybean Milk with Glutinous Rice Donuts?
- There are two crucial points that determine the taste of Kongguksu (콩국수). First, when boiling the soybeans, cook them thoroughly until they are completely tender. This prevents a raw taste and maximizes their nutty flavor. They should be soft, with no hard core, similar to simmered soybeans. Boiling time varies depending on the soybeans' condition, but typically, they should be boiled for at least 10 minutes after the water comes to a boil. Second, when making soybean milk, it's important to use as little water as possible to blend it into a thick consistency. Only add a little water if the blender struggles. This thick soybean milk prevents separation during storage, and you can adjust its consistency with water or milk when serving to suit your taste.
- Q. How should I store leftover Homemade Savory and Refreshing Kongguksu (콩국수) and How to Use Leftover Soybean Milk with Glutinous Rice Donuts?
- Finished soybean milk can be stored in an airtight container in the refrigerator for 2-3 days. Soybean milk may separate over time, so shake it well before serving. For longer storage, freezing in portions is a good option. It can be stored frozen for about 2 weeks, and it's best to consume it immediately after thawing. Leftover soybean milk is a versatile ingredient that can be used not only for glutinous rice donuts but also for soybean milk sujebi (수제비) (dough flakes) or soybean milk pasta, ensuring nothing goes to waste.
- Q. How many calories are in Homemade Savory and Refreshing Kongguksu (콩국수) and How to Use Leftover Soybean Milk with Glutinous Rice Donuts?
- This recipe uses 300g of white soybeans (baektae/대두) and 1 to 1.5 tbsp of peanut butter for 4-5 servings. The estimated calories per serving are approximately 350-450 kcal. Protein is estimated at about 20-25g, fat at 15-20g, and carbohydrates at 30-40g. White soybeans are rich in plant-based protein, aiding muscle maintenance and growth, and high in dietary fiber, which is good for gut health. Peanut butter is rich in unsaturated fatty acids, which can have a positive effect on cardiovascular health. Additionally, soybeans contain various minerals such as B vitamins, iron, and calcium, contributing to overall nutritional balance.
- Q. Can I substitute ingredients in Homemade Savory and Refreshing Kongguksu (콩국수) and How to Use Leftover Soybean Milk with Glutinous Rice Donuts?
- You can make black soybean Kongguksu (콩국수) by using black soybeans instead of white soybeans. Black soybeans are richer in the antioxidant anthocyanin than white soybeans, making them healthier and offering a unique savory flavor. However, black soybeans have thicker skins than white soybeans, so the peeling process might be a bit more tedious. Instead of peanut butter, you can also use other nuts like cashews or almonds. Using nuts will give the soybean milk a more exotic flavor. However, the level of richness and aroma varies by nut type, so it's recommended to start with a small amount and adjust to taste. For those with nut allergies, ground sesame seeds or roasted sesame seeds can also provide a nutty flavor.
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