Method
- Boil the soaked soybeans in plenty of water for 12 minutes — the beans should be just cooked. Drain. Rub off the skins by hand (this makes a smoother soup).
- Blend the cooked soybeans with 1L water, toasted sesame seeds, pine nuts and salt for 90 seconds at high speed. The mixture should be opaque and creamy.
- Strain through fine cheesecloth, squeezing — the resulting soybean milk should be thick and pale.
- Refrigerate the soybean broth at least 4 hours. It needs to be very cold for service.
- Cook the noodles separately in unsalted water until just tender. Drain immediately and rinse under cold water; plunge into ice water for 2 minutes. Drain.
- Pile noodles in deep bowls. Pour the cold soybean broth over to fill three-quarters. Top with julienned cucumber, julienned pear, halved boiled egg and a pinch of salt. Garnish with toasted sesame seeds. Add ice cubes around the edges. Serve immediately.
Common questions
Can Kongguksu be made ahead?
Kongguksu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Kongguksu spicy?
Kongguksu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kongguksu vegetarian or gluten-free?
Kongguksu is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Kongguksu to make at home?
Kongguksu sits at intermediate difficulty — total time about 570 minutes. The ingredients are not unusual but the timing requires attention.
Can Kongguksu be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kongguksu is North Korean (and Korean) summer food — the cold soybean broth is hydrating and protein-rich, valued during hot months. The dish is associated with Buddhist temple cooking (the soybeans provide protein in vegetarian meals) and rural Korean cuisine. The Pyongyang style adds toasted sesame seeds to the broth for richness; some Korean households add ground walnuts. The dish keeps in the fridge for 2 days; the broth is also drunk on its own as a chilled summer drink.
