Microwave Kongguksu (콩국수) 5-Minute Recipe
A super easy Kongguksu (콩국수, cold soybean noodle soup) recipe made in just 5 minutes using a microwave. Even ordinary black soybeans can be enjoyed with a rich and nutty flavor, just like at a restaurant.
📝 Editor's Notes
This Microwave Kongguksu (콩국수, cold soybean noodle soup) 5-Minute Recipe is designed for quick and easy enjoyment of cool, nutty kongguksu on hot summer days.
It significantly reduces cooking time by replacing the usual lengthy process of boiling soybeans with a microwave.
Even with ordinary black soybeans, you can achieve a rich and savory flavor just like a restaurant, with added depth from roasted sesame seeds and smooth soy milk.
It's an excellent choice for those who want a healthy and delicious meal even in a busy daily life.
🛒 Ingredient Tips
The key ingredient in this recipe is Seoritae (서리태) black soybeans.
Using canned Seoritae (서리태) can further reduce cooking time, but if unavailable, prepare frozen Seoritae (서리태).
While frozen Seoritae (서리태) requires thawing, it offers a fresher soybean flavor.
Good quality Seoritae (서리태) is characterized by shiny skins and uniform beans.
Roasted sesame seeds play a crucial role in enhancing the nuttiness of the soybean milk, so choose fresh and aromatic ones.
Unsweetened soy milk helps adjust the consistency and adds smoothness to the soybean milk; make sure to use an unsweetened product to preserve the natural taste of the soybeans.
🔄 Substitution Guide
You can use regular Baektae (백태) or Mejukong (메주콩) soybeans instead of Seoritae (서리태).
Baektae (백태) has a lighter color and a milder flavor than Seoritae (서리태), but it's still nutty, so choose according to your preference.
If you don't have roasted sesame seeds, a small amount of ground peanuts or cashews can also add a nutty flavor.
However, since the taste and aroma may vary depending on the type of nuts, it's best to add them gradually and adjust.
You can use regular milk or almond milk instead of unsweetened soy milk to adjust the consistency of the soybean milk, but it might not be as rich and nutty as soy milk.
Please be mindful of allergies when choosing substitute ingredients.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points in this recipe.
First, when cooking the soybeans in the microwave, remember to poke holes in the plastic wrap and, if using a high-wattage microwave, stir once halfway through.
This ensures the soybeans cook evenly and prevents them from bursting.
Second, it's important to let the cooked soybeans cool sufficiently for about 10 minutes before blending.
Blending hot soybeans immediately can risk damaging your blender and may result in less smooth soybean milk.
Finally, blend the soybean mixture for at least 2 minutes and strain it through a fine-mesh sieve or cheesecloth to create a smooth and creamy soybean milk.
Just remember these points, and you'll be able to make delicious kongguksu without fail.
👨🍳 Directions
Prepare 7 oz (200g) of canned or frozen Seoritae (서리태) black soybeans. If using canned, drain thoroughly. If using frozen, thaw slightly by soaking in cold water for about 5 minutes. Place the drained soybeans in a microwave-safe bowl and add 5 fl oz (150ml) of water. Cover the bowl with plastic wrap and poke 5 holes in it with chopsticks.
Microwave the soybeans for 8 minutes. If your microwave has high wattage, remove the bowl halfway through, stir, then microwave for another 4 minutes. Do not transfer the cooked, hot soybeans directly to a blender; let them cool naturally for about 10 minutes.
Place the cooled soybeans in a blender. Add 1.5 cups (350ml) of cold water (or ice water) and blend thoroughly for at least 2 minutes. Strain the blended soybean mixture through a fine-mesh sieve or cheesecloth. Season the strained soybean milk with salt to taste. Add 1 tbsp of roasted sesame seeds and 3.4 fl oz (100ml) of unsweetened soy milk, then mix again.
Boil 1 handful of somen or Jungmyeon (중면) noodles in boiling water for 3 minutes and 30 seconds. Rinse the cooked noodles thoroughly 2-3 times in cold water to remove all starch, then squeeze out excess water and place them in a bowl. Pour a generous amount of the chilled soybean milk over the noodles. Garnish with 1 handful of shredded cucumber and sprinkle with whole sesame seeds to serve.
💡 Tips
Blend the soybean mixture for at least 2 minutes to achieve a smooth and creamy texture.
To eliminate the characteristic 'beany' smell and enhance nuttiness, blend 1 tbsp of roasted sesame seeds with the soybeans.
If the soybean milk consistency is too thin, add 3.4 fl oz (100ml) of unsweetened soy milk to create a rich, creamy texture without worrying about extra calories.
Completely removing the starch from the noodles by rinsing prevents the soybean milk from becoming cloudy and helps maintain its nutty flavor.
📦 Storage & Reuse
The prepared soybean milk can be stored in an airtight container in the refrigerator for 2-3 days.
Keeping it well chilled is crucial for maintaining its flavor.
It's best to cook the noodles just before serving, as pre-cooked noodles can become soggy.
Leftover soybean milk can be frozen in an ice cube tray and used in smoothies or when making instant noodles (kongguksu ramyeon).
You can also use the soybean milk to make special dishes like soybean milk sujebi (수제비, hand-pulled dough soup) or soybean milk risotto.
🥢 Who This Is For
This microwave kongguksu is highly recommended for busy professionals and beginner cooks.
It's perfect as a refreshing treat during hot summer months and makes an excellent light meal.
For side dishes, we recommend cool Yeolmu Kimchi (열무김치, young radish kimchi) or crispy Geotjeori (겉절이, fresh kimchi).
The nuttiness of the kongguksu paired with the sourness of the kimchi will create an even richer flavor.
Simple Gyeran-mari (계란말이, rolled omelet) or Buchimgae (부침개, Korean savory pancakes) also make good accompaniments.
🔥 Nutrition Info
This recipe is estimated to be approximately 450-500 kcal per serving.
Based on 7 oz (200g) of Seoritae (서리태) black soybeans, it is expected to contain about 30-35g of protein, 15-20g of fat, and 40-50g of carbohydrates.
Seoritae (서리태) is rich in plant-based protein, aiding in muscle maintenance, and high in dietary fiber, which is beneficial for gut health.
Furthermore, black soybeans are abundant in anthocyanins, which contribute to antioxidant activity, and contain various minerals such as B vitamins, iron, and calcium, supporting overall health.
Unsweetened soy milk is used to add nutrients without increasing calorie concerns.
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