Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin
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This recipe allows you to easily and quickly make black soybean soy milk for kongguksu and sweet pumpkin porridge using a Mugong Soy Milk Maker, without the need to pre-soak the beans.
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A quick and easy recipe for black bean soymilk that doesn't require soaking the beans, made effortlessly with a Mugong soymilk maker.
📝 Editor's Notes
Black Bean Kongguksu (Soymilk Noodles) is a perfect summer delicacy that can be made quickly and easily using a Mugong soymilk maker, eliminating the need to soak the beans.
The rich and savory black bean soymilk, served with chilled noodles, will make you feel refreshed and beat the heat.
This dish is characterized by its healthy and clean taste, highlighting the natural flavor of the beans.
You can customize the sweetness and richness to your preference with roasted soybean powder and sugar.
This recipe is highly recommended for those who want to enjoy a healthy meal even in a busy daily life, especially since the hassle of soaking beans is removed, making it easy for beginners to try.
🛒 Ingredient Tips
Choose fresh, plump black beans with a shiny surface.
Korean-grown black beans are more expensive than imported ones but offer superior flavor, aroma, and nutritional value.
For roasted soybean powder (kong-garu), you can use a commercial product or grind your own roasted beans.
Ensure the soybean powder is fresh to maximize its savory flavor.
For noodles, choose somyeon (thin wheat noodles) or jungmyeon (medium wheat noodles) according to your preference; noodles with a slightly chewy texture generally pair better with soymilk broth than very thin ones.
Using sea salt or roasted salt can add a deeper flavor.
🔄 Substitution Guide
Instead of black beans, you can use white soybeans (baektae or meju-kong) to make a savory soymilk noodle soup.
White soybeans have a lighter color and a milder flavor than black beans.
If you have allergies or prefer other grains, you can soak and blend cashews or almonds to use as a soymilk base.
Note that cashews and almonds will have a different flavor and texture than beans.
For a healthier option, you can substitute regular noodles with konjac noodles or tofu noodles to reduce carbohydrate intake.
If roasted soybean powder (kong-garu) is unavailable, you can use ground sesame seeds or other nuts as a topping to add a rich, nutty flavor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point is the process of making the soymilk using the Mugong soymilk maker.
Since you're using unsoaked beans, it's vital to blend them thoroughly in 'Soymilk' mode to prevent any raw bean smell.
Don't forget the step where you remove some of the blended soymilk and add more water if the beans expand and threaten to overflow during operation; this is the secret to making the soymilk extra smooth and fine.
Another tip is to add salt through the lid gap while blending; add it gradually and taste to adjust the seasoning, as too much can make it overly salty.
The finished soymilk must be thoroughly chilled to be enjoyed at its best.
👨🍳 Directions
Wash the black beans thoroughly.
Place the washed black beans into the blender container of the Mugong soymilk maker and pour water up to the HOT MAX line (1000ml).
Close the blender container lid, select the 'Soymilk' mode, and press the start button.
Place the soundproof cover on, then add an appropriate amount of salt through the gap in the lid while the machine is operating.
If the beans expand and the contents threaten to overflow, remove some of the blended soymilk midway through the process.
Add more water to the blender container and resume operation until the contents are completely finely blended.
Pour the finished black bean soymilk into a container and chill thoroughly.
Boil the noodles, rinse them in cold water, drain thoroughly, and place them in a bowl.
Pour the chilled black bean soymilk over the noodles in the bowl, then add an appropriate amount of roasted soybean powder (kong-garu) and sugar to taste, and enjoy.
💡 Tips
It's convenient as you can make the soymilk directly without needing to soak the beans.
You can open just the lid cover to add additional ingredients while the blender is operating.
The Mugong soymilk maker has an advanced automatic sensing system, allowing you to use its heating function with peace of mind.
Any beans stuck to the blender blades can be easily scraped off with the included brush.
Be careful when cleaning the blender base, as it contains the motor; ensure no water gets into it.
📦 Storage & Reuse
The finished black bean soymilk can be stored in an airtight container in the refrigerator for about 2-3 days.
However, the soymilk may separate or its taste may change over time, so it's best to consume it as soon as possible.
Leftover soymilk can be frozen in ice cube trays and then blended into smoothies or consumed as needed.
While cooked noodles can be stored in the refrigerator for about a day after rinsing in cold water and draining thoroughly, it is best to boil them just before serving with the soymilk.
Any remaining black beans can be frozen for longer storage.
🥢 Who This Is For
This Black Bean Kongguksu is highly recommended for anyone looking for a cool and healthy meal on a hot summer day.
It's also an excellent option for those on a diet or focusing on health management.
It makes a nutritious snack for children and can help boost the vitality of seniors.
For garnishes, crispy cucumber strips, a boiled egg, or cherry tomatoes complement the dish well.
Serving it with sour and spicy kimchi or geotjeori (fresh kimchi) will enhance the overall flavor experience.
🔥 Nutrition Info
One serving of this Black Bean Kongguksu (based on 100g black beans and 1000ml water) is estimated to be approximately 400-500 kcal.
It is expected to contain about 20-25g of protein, 10-15g of fat, and 40-50g of carbohydrates.
Black beans are rich in plant-based protein, aiding in muscle maintenance and growth.
They are also high in dietary fiber, which is beneficial for gut health and promotes a feeling of fullness, making them effective for weight management.
The anthocyanins in black beans offer antioxidant benefits, helping to prevent aging, while isoflavones are good for women's health.
With various minerals and vitamins like calcium, iron, and B vitamins, this dish is a nutritionally complete option that contributes to overall health improvement.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin Porridge: An Easy Recipe with a Soy Milk Maker?
- Main ingredients include Black soybeans, Water, Salt, Noodles, Roasted soybean powder (konggaru, 콩가루). When choosing black soybeans, it's important to select those with shiny, plump skins and no blemishes. Korean-grown black soybeans are generally smaller, darker in color, and have fewer wrinkles on their skins compared to imported ones. For roasted soybean powder (konggaru, 콩가루), choose commercial products with fewer additives and opt for roasted powder for a more savory flavor. For noodles, you can choose between thin (somyeon) or medium (jungmyeon) noodles based on your preferred texture, but medium noodles are recommended as they absorb the rich flavor of the soy milk soup well. When selecting noodles, choose those with a uniform color and minimal breakage. Remember that fresh, high-quality ingredients are fundamental to delicious kongguksu.
- Q. What are the key tips for making Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin Porridge: An Easy Recipe with a Soy Milk Maker?
- The most crucial point of this recipe is utilizing the soy milk maker. Since the beans are used directly without soaking, it's very important to wash them thoroughly. Rinse them multiple times to completely remove any impurities. The second key is the timing of adding salt and water during the soy milk maker's operation. Adding an appropriate amount of salt through the lid opening, and if the contents overflow, removing some and then adding water before restarting the machine, is the secret to making smooth and finely blended soy milk. Lastly, the finished soy milk must be thoroughly chilled to enjoy its true flavor. Chilled soy milk will create a more savory and refreshing taste when combined with the noodles. Just remember these points, and you can make delicious kongguksu without fail.
- Q. How should I store leftover Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin Porridge: An Easy Recipe with a Soy Milk Maker?
- The prepared black soybean soy milk can be stored in an airtight container in the refrigerator for 2-3 days, maintaining its freshness. Sediments may form at the bottom over time, so shake well before serving. Noodles are best enjoyed immediately after cooking, but leftover noodles can be rinsed in cold water, drained, tossed with a little olive oil, and then refrigerated to prevent them from becoming soggy or sticking together. Leftover soy milk can be used as a substitute for water when cooking rice, or in other dishes like soy milk sujebi (hand-pulled dough soup) or soy milk ramen. Sweet pumpkin porridge can be refrigerated for up to 3 days or frozen for up to 1 month.
- Q. How many calories are in Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin Porridge: An Easy Recipe with a Soy Milk Maker?
- This Black Soybean Noodles in Cold Soy Milk Soup (Kongguksu, 콩국수) and Sweet Pumpkin Porridge (Danhohobakjuk, 단호박죽) is estimated to be around 450-550 kcal per serving. It is estimated to provide approximately 20-25g of protein, 15-20g of fat, and 50-60g of carbohydrates. Black soybeans are rich in protein and dietary fiber, which promote satiety and aid in gut health. They are also rich in antioxidants like anthocyanins and isoflavones, beneficial for cellular health. Noodles are a source of carbohydrates, salt contributes to electrolyte balance, and sugar acts as an an energy source. Adding sweet pumpkin can supplement vitamins A and C, and beta-carotene, making it an even more nutritious meal for boosting immunity and eye health. Overall, it is a healthy dish that provides balanced nutrition.
- Q. Can I substitute ingredients in Black Soybean Noodles in Cold Soy Milk Soup & Sweet Pumpkin Porridge: An Easy Recipe with a Soy Milk Maker?
- Instead of black soybeans, you can use white soybeans (baektae, 백태) to make savory soy milk soup. White soybeans have a lighter color and milder flavor than black soybeans, making them suitable for those who prefer a cleaner taste. However, you might not get the unique rich and deep flavor or the anthocyanin benefits of black soybeans. If you don't have roasted soybean powder (konggaru, 콩가루), you can add a small amount of roasted sesame seeds or almond flour for a nutty flavor. However, it might not provide the same intense soybean aroma as konggaru. For noodles, using rice noodles or konjac noodles can reduce calories and gluten intake. Rice noodles offer a chewy texture, while konjac noodles provide a bouncy texture, but note that their absorption rate for the soy milk might differ.
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