Friday, June 18, 2021

Kongguksu


This vegan noodle is perfect for any hot summer day. This refreshing Korean noodle is served over chilled or ice cold nutty soy milk. This also gives good protein and a perfect meal for anyone.


Kongguksu, chilled soy milk noodle soup, requires minimal ingredients. It requires a little planning as the dried soybeans have to be soaked  for 6 hours or overnight. Once the bean is ready the dish can be made in 30-40 minutes. Boil the soybeans, remove the seed coat and grind with some nuts. The added nuts give extra nutty flavor. Peanuts, pine nuts, almonds, sesame can be used. The smooth purée is then filtered, chilled. The cooked noodles are served over savory nutty soymilk. Thin noodles are best for this but any pasta noodles can be used too.

I adapted the recipe from Korean Bapsang. I have used almonds for my recipe as I love almonds. Almonds make it very creamy and thick and hence increase water by another two cups (than Hyosun's recipe) or reduce almonds to two tablespoons. Toasted sesame, thinly sliced cucumber, and tomatoes are used as garnish but it is optional. Add a couple of ice cubes to the bowl to have the effect of iced drink for a summer lunch. Steamed carrot sticks would also be good, I liked it though traditionally carrots are not added in this. We loved this. This whole week is extra hot with the temperature in three digits. This cold refreshing kongguksu was ideal. The following recipe serves 6 to 8 depending on how hungry or the serving portions.



This is my second post for Blogging Marathon this month. I have chosen the theme for A-Z Noodles from Around the World. We share recipes for three days a week and for four days. Here is a quick link to the noodle recipes I shared during this journey. 






Ingredients 
Serves 6

Thin noodles - g
Soy beans - 1 cup
Water fir soaking and rinsing
Water- 6 to 8 cups
Salt - 1.5 tsp
Almonds - 4 tbsp, toasted 
Sesame seeds - 1 tbsp, toasted for garnish 
Cucumber sticks
Tomato slices 

Method


Soak the beans with 4-5 cups water for 5-6 hours or overnight. Drain, rinse, add two cups water and bring to a boil. Cook for 3-4 minutes. Remove the scum as it forms. 


Rub and drain the water to remove the seed coat that separates. Repeat this priceless three to four times to completely remove the skin. 


Add the beans, almonds and four cups water and blend to a smooth purée. Add two more cups water. Blend. This can be fine in two batches too. Strain to get the soy milk to separate the solids. Press with a spoon to extract it completely. Add salt to the creamy milk and refrigerate. 


Cook the noodles in boiling water according to package directions and set aside.


To assemble: pour a cup of milk in a bowl. Add a single  serving quantity of noodles. Top with cucumber sticks, sliced tomatoes and sprinkle toasted sesame seeds. Add a couple of ice cubes and serve.



10 comments:

  1. That’s a nice bowl of noodles, great for hot summer days!

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    1. Yes, perfect for summer. Thanks, Rajani.

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  2. That’s a nice bowl of noodles, great for hot summer days!

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  3. This looks like a lot of hard work ..a new recipe for me, and that bowl looks healthy.

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  4. This is such an interesting base for noodles. I made soymilk for the first time during lockdown last year but I guess store bought soy milk would do in a cinch. And the cold noodles are a relief during hot summer days.

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  5. Perfect summer dish to enjoy during holidays. Looks delicious

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  6. So different and innovative base for noodles. So delicious and perfect for parties.

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  7. This is an interesting recipe. I took a shortcut and got some soya milk from the store. I was pleasantly surprised by the taste. Good one!

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