Naturalist's Golden Recipe Collection: Kongguksu, Janchiguks
This recipe collection features Kongguksu (콩국수), Janchiguksu (잔치국수), and Kalguksu (칼국수) made with ingredients harvested directly from nature and handmade noodles. Enjoy a variety of noodle dishes, from simple soy milk Kongguksu to elaborate Janchiguksu, and hearty cauldron Kalguksu.
📋 3 recipes — Select to view
A simple summer delicacy, Soy Milk Kongguksu (콩국수), easily made with store-bought soy milk when fresh soybeans are not available, along with a recipe for Arrowroot Leaf Tteok (칡떡) to be enjoyed with honey.
📝 Editor's Notes
Presenting an ultra-simple Soy Milk Kongguksu (콩국수) recipe that can be whipped up in just 15 minutes with only store-bought soy milk, even without fresh soybeans, along with Chik-tteok (칡떡) served with honey.
The savory flavor of soy milk combined with fresh vegetable toppings creates a refreshing and clean taste.
It's a perfect summer treat when your appetite wanes, and the Chik-tteok (칡떡) makes for a satisfying and nutritious snack.
This healthy meal is just what you need to soothe your body and mind on a hot day.
🛒 Ingredient Tips
For the soy milk, choose unsweetened or low-sugar varieties to best enjoy the authentic nutty flavor of Kongguksu (콩국수).
For noodles, you can choose based on your preference, such as thin or medium-thick wheat noodles (somen or jungmyeon styles); medium-thick noodles are recommended if you prefer a chewier texture.
Select cucumbers and carrots that have vivid colors and are firm.
For cucumbers, it's best to choose fresh ones with an un-dried stem, and for carrots, the key is to pick ones with a smooth surface and minimal dirt.
If fresh wild arrowroot leaves (칡잎) are difficult to find, dried arrowroot leaves can also be used.
🔄 Substitution Guide
Instead of regular noodles, you can use rice noodles or konjac noodles to lower calories and enjoy a gluten-free option.
Rice noodles offer a chewy texture, while konjac noodles are excellent for a diet-friendly meal due to their almost negligible calories.
If arrowroot leaves (칡잎) are hard to find, you can substitute them with mugwort leaves or perilla leaves to make the tteok.
Each will add its unique aroma and flavor, allowing you to experience different varieties of tteok.
Adding dried cranberries or nuts instead of chestnuts and jujubes (대추) is also a good way to enhance texture and nutrition.
Nuts will add a nutty flavor, and dried cranberries will add sweetness.
🥘 Ingredients
👨🍳 Cooking Points
The first key point is boiling the noodles.
After placing the noodles in boiling water and cooking for the time indicated on the package, rinse them thoroughly several times in cold water to completely remove starch, which will keep them firm and prevent them from getting soggy.
Rinsing them in ice water is even better.
The second point is the consistency of the flour dough when making Chik-tteok (칡떡).
If it's too runny, it won't hold its shape; if too stiff, the tteok might be dry, so add water gradually and knead until smooth.
When steaming, steam on high heat for 15-20 minutes to ensure it's cooked evenly through.
Finally, add salt to the Kongguksu (콩국수) according to your preference.
Since soy milk itself has some salinity, it's important to add salt little by little and adjust the seasoning.
👨🍳 Directions
Mix all-purpose flour with water to make a dough.
Lay out arrowroot leaves (칡잎), place the flour dough on top, add chestnuts and jujubes (대추), then wrap them with the arrowroot leaves to form Chik-tteok (칡떡).
Place the Chik-tteok (칡떡) in a steamer and steam until cooked.
Boil the noodles in simmering water, then rinse them thoroughly in cold water until firm and chewy, and drain well.
Julienne the cucumber and carrot, and cut the boiled egg in half.
Place the cooked noodles in a bowl and pour in the soy milk.
Garnish the noodles with julienned cucumber, carrot, and the halved boiled egg, then sprinkle with sesame seeds to finish.
Sprinkle a pinch of salt to taste, if desired.
💡 Tips
Chik-tteok (칡떡) pairs wonderfully with honey.
Arrowroot leaves (칡잎) and honey are healthy ingredients good for your body.
When fresh soybeans are not available, you can easily make Kongguksu (콩국수) using store-bought soy milk.
📦 Storage & Reuse
It's best to consume freshly made Soy Milk Kongguksu (콩국수) immediately as the noodles can become soggy.
Leftover soy milk broth can be stored in an airtight container in the refrigerator for 1-2 days.
After steaming, cool the Chik-tteok (칡떡), then wrap each piece individually in plastic wrap or store in an airtight container in the freezer to keep fresh for about a month.
To enjoy, thaw at room temperature, re-steam, or gently microwave until warm to restore its original chewiness.
Leftover cucumber and carrot can be used in salads or other side dishes.
🥢 Who This Is For
This Soy Milk Kongguksu (콩국수) and Chik-tteok (칡떡) combo is an excellent meal when you want something cool and light on a hot summer day.
It's highly recommended for those with a soy allergy or anyone who finds preparing traditional Kongguksu (콩국수) bothersome.
Chik-tteok (칡떡) also makes a great nutritious snack for children.
For side dishes, we recommend fresh kimchi like Geotjeori (겉절이) or spicy stuffed cucumber kimchi like Oisobagi (오이소박이).
The cool broth and refreshing kimchi will create a fantastic harmony.
🔥 Nutrition Info
This Soy Milk Kongguksu (콩국수) and Chik-tteok (칡떡) recipe is estimated to be approximately 450-550 calories per serving.
This may vary depending on the type of soy milk and noodles used.
It is expected to contain about 20-25g of protein, 10-15g of fat, and 70-80g of carbohydrates.
Soy milk is rich in plant-based protein and calcium, while noodles are a primary source of carbohydrates for energy.
Cucumber and carrot are rich in vitamins A, C, and dietary fiber, aiding gut health and skin beauty.
Arrowroot leaves (칡잎) and honey contain antioxidants and minerals, which can contribute to overall health improvement.
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