Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) usin
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This is a savory and refreshing kongguksu (cold soy milk noodles) made with Heukmibam-kong (흑미밤콩) ground in a Kuna Soy Cafe machine. Enjoy a healthy and convenient meal at home.
📝 Editor's Notes
This recipe is for kongguksu (cold soy milk noodles) that can be easily and conveniently made at home using the Kuna Soy Cafe machine.
It features the use of Heukmibam-kong (흑미밤콩), which gives it a richer and deeper flavor compared to regular kongguksu.
Its cool and clean taste makes it an excellent treat to beat the summer heat, and a great choice for those seeking a healthy meal.
With a relatively short cooking time of 44 minutes and no special skills required, it's perfect for beginner cooks to try without pressure.
This recipe offers a satisfying yet light meal.
🛒 Ingredient Tips
Heukmibam-kong (흑미밤콩), the star ingredient of this kongguksu, will add a unique flavor compared to regular soybeans.
When choosing beans, it's important to select those with clean, shiny skins and no signs of insect damage.
Note that Korean-grown beans tend to have uniform grains and vibrant colors.
For somen noodles, choose medium somen or regular somen that remain chewy after cooking.
Select fresh eggs for boiling to ensure the yolk is centered nicely and tastes rich without any fishiness.
For cherry tomatoes, choose ones with fresh stems, firm texture, and bright colors.
Using seasonal ingredients will allow you to enjoy an even fresher and more delicious kongguksu.
🔄 Substitution Guide
Instead of Heukmibam-kong (흑미밤콩), you can use regular baektae (백태, white soybeans) or seoritae (서리태, black soybeans).
Using baektae will give you a more familiar and plain soy milk broth flavor, while seoritae offers a distinctive savory and rich black bean taste with a deeper color.
However, these may lack the unique aroma of Heukmibam-kong.
For noodles, feel free to use medium somen noodles or kalguksu (칼국수, knife-cut) noodles.
If you prefer a lighter option over wheat noodles, rice noodles or konjac noodles can be used.
As for toppings, cherry tomatoes can be replaced with cucumber, additional hard-boiled eggs, or sautéed zucchini strips to suit your taste.
Cucumber, in particular, adds a crisp texture and refreshing flavor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point in this recipe is making the soy milk broth.
While using the Kuna Soy Cafe machine simplifies the process, it's important to use the 'Kongguksu Mode' correctly to prevent any raw bean flavor, especially since the beans are used without pre-soaking.
If you do soak the beans before using them, you should reduce the amount of water by about 100-150ml from 600ml to create a richer and more savory broth.
The second key point is cooking the somen noodles: boil them in water for about 3-4 minutes, then rinse them several times in cold water to completely remove the starch, which helps the noodles stay chewy and prevents them from becoming soggy.
Lastly, it's best to prepare the soy milk broth in advance and chill it thoroughly in the refrigerator.
Serving with cold broth and even floating ice cubes will make for an even more refreshing and delicious kongguksu.
👨🍳 Directions
First, hard-boil the eggs and set aside.
Wash 40g of Heukmibam-kong (흑미밤콩) thoroughly, then add it to the Kuna Soy Cafe machine along with 2.5 cups (600ml) of water.
Select the 'Kongguksu Mode' on the Kuna Soy Cafe machine and press the start button to make the soy milk broth.
Add 80g of somen noodles to boiling water and cook.
Rinse the cooked somen noodles several times in ice water, then drain thoroughly using a colander.
Slice the hard-boiled eggs and cherry tomatoes into bite-sized pieces and prepare as toppings.
Place the cooked somen noodles in a bowl and pour the prepared soy milk broth over them.
Arrange the prepared egg and cherry tomato toppings on top of the noodles.
Add ice cubes as desired to enjoy it chilled, and season with salt or sugar to taste.
Prepare kimchi (김치) as a side dish and enjoy your meal.
💡 Tips
For an even colder and more refreshing experience, prepare the soy milk broth in advance and chill it in the refrigerator.
While this recipe uses cherry tomatoes, you can also use cucumber or other vegetable toppings of your choice.
Season to your personal taste with fine salt or sugar.
If you soak the beans before using them, reduce the amount of water to create a richer, more savory soy milk broth.
📦 Storage & Reuse
The prepared soy milk broth can be stored in an airtight container in the refrigerator for up to 2-3 days, remaining fresh.
It's recommended to stir it well before serving.
While somen noodles are best enjoyed immediately after cooking, if you have leftovers, drain them completely and store in an airtight container in the refrigerator.
When ready to eat, blanch them briefly in hot water to prevent them from becoming soggy.
Toppings such as hard-boiled eggs and cherry tomatoes should be stored separately and added just before serving.
Leftover soy milk broth can also be enjoyed as a nutritious snack by dipping bread in it or using it in smoothies.
🥢 Who This Is For
This kongguksu is highly recommended for those looking for a cool and healthy meal during the hot summer.
It's especially great for people on a diet or those who prefer a light meal.
While kongguksu is satisfying on its own, serving it with kimchi (김치) as a side dish will enhance the flavors.
Cool yeolmu-kimchi (열무김치, young radish kimchi) or crispy geotjeori (겉절이, fresh kimchi) pair wonderfully.
It's also a great dish for the whole family to enjoy together, and perfect for entertaining guests.
It would make an excellent choice for dinner or a weekend brunch.
🔥 Nutrition Info
One serving of this Heukmibam-kong (흑미밤콩) kongguksu is estimated to be approximately 400-450 kcal.
It provides about 20-25g of protein, 10-15g of fat, and 50-60g of carbohydrates.
Beans are rich in plant-based protein, which aids in muscle maintenance and growth.
Heukmibam-kong, in particular, contains more antioxidants like anthocyanins than regular soybeans, offering numerous health benefits.
Eggs provide high-quality protein, vitamin D, and lutein, while cherry tomatoes are rich in vitamin C and lycopene, supporting immune function and skin health.
The carbohydrates from the somen noodles serve as an energy source, providing satiety.
Overall, it's a well-balanced and healthy meal.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) using Kuna Soy Cafe?
- Main ingredients include Heukmibam-kong (흑미밤콩), Somen noodles, Water, Large eggs, Cherry tomatoes. Heukmibam-kong (흑미밤콩), the star ingredient of this kongguksu, will add a unique flavor compared to regular soybeans. When choosing beans, it's important to select those with clean, shiny skins and no signs of insect damage. Note that Korean-grown beans tend to have uniform grains and vibrant colors. For somen noodles, choose medium somen or regular somen that remain chewy after cooking. Select fresh eggs for boiling to ensure the yolk is centered nicely and tastes rich without any fishiness. For cherry tomatoes, choose ones with fresh stems, firm texture, and bright colors. Using seasonal ingredients will allow you to enjoy an even fresher and more delicious kongguksu.
- Q. What are the key tips for making Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) using Kuna Soy Cafe?
- The most crucial cooking point in this recipe is making the soy milk broth. While using the Kuna Soy Cafe machine simplifies the process, it's important to use the 'Kongguksu Mode' correctly to prevent any raw bean flavor, especially since the beans are used without pre-soaking. If you do soak the beans before using them, you should reduce the amount of water by about 100-150ml from 600ml to create a richer and more savory broth. The second key point is cooking the somen noodles: boil them in water for about 3-4 minutes, then rinse them several times in cold water to completely remove the starch, which helps the noodles stay chewy and prevents them from becoming soggy. Lastly, it's best to prepare the soy milk broth in advance and chill it thoroughly in the refrigerator. Serving with cold broth and even floating ice cubes will make for an even more refreshing and delicious kongguksu.
- Q. How should I store leftover Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) using Kuna Soy Cafe?
- The prepared soy milk broth can be stored in an airtight container in the refrigerator for up to 2-3 days, remaining fresh. It's recommended to stir it well before serving. While somen noodles are best enjoyed immediately after cooking, if you have leftovers, drain them completely and store in an airtight container in the refrigerator. When ready to eat, blanch them briefly in hot water to prevent them from becoming soggy. Toppings such as hard-boiled eggs and cherry tomatoes should be stored separately and added just before serving. Leftover soy milk broth can also be enjoyed as a nutritious snack by dipping bread in it or using it in smoothies.
- Q. How many calories are in Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) using Kuna Soy Cafe?
- One serving of this Heukmibam-kong (흑미밤콩) kongguksu is estimated to be approximately 400-450 kcal. It provides about 20-25g of protein, 10-15g of fat, and 50-60g of carbohydrates. Beans are rich in plant-based protein, which aids in muscle maintenance and growth. Heukmibam-kong, in particular, contains more antioxidants like anthocyanins than regular soybeans, offering numerous health benefits. Eggs provide high-quality protein, vitamin D, and lutein, while cherry tomatoes are rich in vitamin C and lycopene, supporting immune function and skin health. The carbohydrates from the somen noodles serve as an energy source, providing satiety. Overall, it's a well-balanced and healthy meal.
- Q. Can I substitute ingredients in Savory and Refreshing Kongguksu (Cold Soy Milk Noodles) using Kuna Soy Cafe?
- Instead of Heukmibam-kong (흑미밤콩), you can use regular baektae (백태, white soybeans) or seoritae (서리태, black soybeans). Using baektae will give you a more familiar and plain soy milk broth flavor, while seoritae offers a distinctive savory and rich black bean taste with a deeper color. However, these may lack the unique aroma of Heukmibam-kong. For noodles, feel free to use medium somen noodles or kalguksu (칼국수, knife-cut) noodles. If you prefer a lighter option over wheat noodles, rice noodles or konjac noodles can be used. As for toppings, cherry tomatoes can be replaced with cucumber, additional hard-boiled eggs, or sautéed zucchini strips to suit your taste. Cucumber, in particular, adds a crisp texture and refreshing flavor.
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