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Kongguksu (콩국수)

2017-12-08

Kongguksu (콩국수)


Also dubbed “the beef of the field,” beans are rich with protein. It is said that having beans daily will help one stay fit. Soybeans originate from the northern part of the Korean Peninsula and Manchuria, in northeast China. Locals have enjoyed various soybean dishes since the old days. In particular, soybean soup made by grinding soybeans was a local favorite from the past. This soybean soup has developed into kongguksu, or noodles in chilled soybean broth. We enjoy it today by chilling the soybean puree with ice cubes and adding cooked noodles. Today, it’s relished as a summer specialty that helps locals ward off the sweltering heat.


Main Ingredients :

(Serves 2)

200 g medium-thick noodles, 400 g black soybeans, 45 g roasted peanuts, 2 tbsp black sesame seeds, 25 g roasted almonds, 1/4 of a cucumber, 50 g tomato, 2 g black sesame seeds (for garnish), 1 tsp sugar, 1/2 tsp salt, water


Spices :




Soak the black soybeans in cold water for about 8 hours (4 hours in tepid water). Soak the black soybeans in cold water for about 8 hours (4 hours in tepid water). 
Cook the soaked black soybeans on high heat. When foam starts to form, turn off the heat after 10 seconds. Cook the soaked black soybeans on high heat. When foam starts to form, turn off the heat after 10 seconds. 
Set aside the broth for later use and cool the cooked beans. Set aside the broth for later use and cool the cooked beans. 
Cook the medium-thick noodles in boiling water and rinse them in cold water to cool.Cook the medium-thick noodles in boiling water and rinse them in cold water to cool.
Put the cooked beans, black sesame seeds, peanuts, almonds, and cooked bean broth (1.5 times the size of the other ingredients) in a blender and grind. Put the cooked beans, black sesame seeds, peanuts, almonds, and cooked bean broth (1.5 times the size of the other ingredients) in a blender and grind. 
Julienne the cucumber slices into thin strips, while slicing the tomato into appropriate sizes. Julienne the cucumber slices into thin strips, while slicing the tomato into appropriate sizes. 
Put the twirled noodles in a cooled bowl and pour the ground soybean puree so it covers 2/3 of the noodles. Put the twirled noodles in a cooled bowl and pour the ground soybean puree so it covers 2/3 of the noodles. 
Top the noodles with shredded cucumber strips, tomato slices, and a dash of black sesame seeds. Flavor the soup with a pinch of sugar and salt. Top the noodles with shredded cucumber strips, tomato slices, and a dash of black sesame seeds. Flavor the soup with a pinch of sugar and salt. 


☑ Soak the soybeans in cold water for more than 8 hours to soften them.

☑ Grinding soybeans with almonds, peanuts and black sesame seeds for about 1 minute will enhance the taste of the soybean puree.

☑ Add a little bit of cold water several times when the water is boiling. Then, the noodles will become chewy.

☑ Adjust the thickness of the soybean broth with cooked soybean water, water, or milk.


Top the noodles with shredded cucumber strips, tomato slices, and a dash of black sesame seeds. Flavor the soup with a pinch of sugar and salt.

Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway


Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Instructor of CJ Cooks / Host of Hansik Cooking Class



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