Savory and Refreshing Kongguksu (Cold Soybean Noodle Soup)
Here's an easy-to-make recipe for savory and refreshing Kongguksu (Cold Soybean Noodle Soup) at home, along with a creative way to use leftover soybean milk (kongmul/콩물) to make a Chapsal Donut (찹쌀 도넛) snack.
📝 Editor's Notes
This editor's note introduces a snack recipe using leftover soybean milk (kongmul/콩물): Chapsal Donut Kongmul (찹쌀 도넛 콩물), a glutinous rice donut in soybean milk.
This snack boasts a wonderful nutty and sweet flavor and can be enjoyed both warm and cold, making it perfect for any season.
The preparation is very simple, so even beginner cooks can easily try it.
If you have leftover soybean milk and Chapsal Donut (찹쌀 도넛) at home, you can whip this up quickly, making it an excellent snack or a light meal.
It's especially a great choice when you need a quick and satisfying energy boost in a busy daily life.
The chewiness of the Chapsal Donut (찹쌀 도넛) and the smoothness of the soybean milk create a delightful harmony.
🛒 Ingredient Tips
The key ingredients for this recipe are soybean milk and Chapsal Donut (찹쌀 도넛).
You can use store-bought soybean milk or homemade.
If using homemade, good quality soybean milk has a strong nutty flavor and no raw bean smell.
When choosing store-bought soybean milk, select a product with fewer additives and a high soybean content for a healthier and richer taste.
We recommend glutinous rice donuts with red bean paste (pat-anggeum/팥앙금).
The sweetness of the filling harmonizes with the nutty flavor of the soybean milk for a richer taste.
Choose fresh donuts that are chewy, not too hard.
While not seasonal ingredients, selecting good quality soybean milk and Chapsal Donut (찹쌀 도넛) is crucial for the taste of this snack.
🔄 Substitution Guide
You can use other ingredients instead of Chapsal Donut (찹쌀 도넛), the key ingredient in this recipe.
If glutinous rice donuts are hard to find or if you want to reduce flour intake, you can cut tteokbokki tteok (떡볶이 떡) or garaetteok (가래떡, cylindrical rice cakes) into small pieces and add them.
Tteok (떡) offers a different chewy texture than Chapsal Donut (찹쌀 도넛) and pairs very well with the savory soybean milk.
In this case, lightly blanching the tteok (떡) before adding it will make it even softer.
Also, if you dislike red bean paste or want to reduce sweetness, try plain glutinous rice donuts without filling or sesame seed bread (kkae-chalppang/깨찰빵).
These would be good choices for those who prefer a plainer taste.
Using almond milk or oat milk instead of soybean milk will change the flavor profile slightly but still offer a nutty and healthy snack.
However, be aware that the unique deep nuttiness of soybean milk might be less prominent.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points for this recipe.
First, adjusting the consistency of the soybean milk.
When diluting the thick leftover soybean milk with water, add it gradually, stirring as you go, rather than adding too much at once.
It's important to adjust it to your preferred consistency.
If it's too thin, the rich nutty flavor will be diminished; if it's too thick, it might be uncomfortable to drink.
Second, start with 2 pinches of salt and adjust to taste.
The amount of salt can vary depending on the inherent saltiness of the soybean milk and the sweetness of the Chapsal Donut (찹쌀 도넛).
Salt enhances the sweetness of the soybean milk, so don't omit it.
If serving warm, gently heat it over low heat, and be careful not to boil it for too long, as the soybean milk may separate.
👨🍳 Directions
Place 10.6 oz (300g) of white soybeans in a bowl, pour enough water to cover them generously, and let them soak for 1 to 3 hours.
Boil the soybeans until they are completely soft. If the water level drops during boiling, add plenty more. Add 2 pinches of salt. Cook until the soybeans are tender throughout, similar to the texture of simmered soybeans, with no hard core remaining when tasted.
Rinse the boiled soybeans under cold water, then rub them with your hands to remove their thin skins. Repeat this process 2 to 3 times.
Put the peeled soybeans into a blender. Add just enough water to cover the soybeans and 1 to 1.5 tbsp of unsweetened peanut butter. Blend until as thick and creamy as possible. Shake the blender and add small amounts of water if it's not blending smoothly.
Once the soybean milk is well-blended, taste it. If the peanut flavor is too strong, adjust the amount of peanut butter when blending any subsequent batches of soybeans.
Transfer the thick soybean milk to a storage container. Blend any remaining soybeans in the same way. Since the soybean milk may have become lukewarm from blending, chill it thoroughly in the refrigerator.
Boil your preferred noodles (such as buckwheat or corn noodles), rinse them in cold water, and drain well. (It's a good idea to put the cooked noodles in the refrigerator to chill while adjusting the consistency of the soybean milk.)
Place the cooked noodles in a bowl, pour the thoroughly chilled soybean milk over them, and add a desired amount of ice.
Garnish with a desired amount of black sesame seeds according to your personal preference.
💡 Tips
When boiling soybeans, cook them until completely soft to prevent any raw bean smell.
When making the soybean milk, use as little water as possible to blend it thickly initially. You can then adjust the consistency with water just before serving to prevent separation.
The soybean milk may become lukewarm due to the blender's heat, so for the best taste, chill it thoroughly in the refrigerator before serving instead of eating it immediately.
📦 Storage & Reuse
It's best to consume the prepared Chapsal Donut Kongmul (찹쌀 도넛 콩물) on the same day.
If there are leftovers, remove the Chapsal Donut (찹쌀 도넛) and store only the soybean milk in an airtight container in the refrigerator; it should be fine for 2-3 days.
If the Chapsal Donut (찹쌀 도넛) are left in the soybean milk for too long, they can become soggy, so it's better to store them separately.
When serving, you can enjoy it cold, or if you prefer it warm, gently heat it over low heat.
Be careful not to heat it over high heat or boil it for too long, as the soybean milk may separate.
You can also use leftover soybean milk by adding a little miso paste to make a soup, or by drizzling a bit of chili oil for a spicy kick.
🥢 Who This Is For
This Chapsal Donut Kongmul (찹쌀 도넛 콩물) snack is loved by all ages, especially great as a nutritious snack for children or a hearty breakfast substitute for busy professionals.
Its smooth texture also makes it a good option for the elderly.
We recommend serving it with freshly toasted bread or a simple fruit salad.
Pairing it with a savory kimchi pancake (kimchijeon/김치전) can create a delightful sweet-and-savory balance.
It's also perfect for enjoying a leisurely afternoon with a warm cup of tea.
🔥 Nutrition Info
This Chapsal Donut Kongmul (찹쌀 도넛 콩물) is estimated to be around 300-400 kcal per serving.
This can vary depending on the amount of soybean milk, the size of the glutinous rice donuts, and the amount of red bean paste.
Roughly, it can be expected to contain 10-15g of protein, 10-15g of fat, and 40-50g of carbohydrates.
Soybean milk is rich in plant-based protein, aiding muscle maintenance and growth.
It's also rich in dietary fiber, which is good for gut health, and contains isoflavones, known to be beneficial for women's health.
Chapsal Donut (찹쌀 도넛) provides energy through carbohydrates, and the red bean paste contains iron and B vitamins, which can help reduce fatigue.
A small amount of salt contributes to electrolyte balance.
Overall, it's a satisfying and nutritionally balanced snack.
💬 Comments
No comments yet. Be the first to comment!