Kongguksu is a refreshing, traditional summer noodle dish with nutty and savory soy milk. This 10-minute recipe uses tofu to make a shortcut version of soy milk while delivering a delicious authentic taste.
What is Kongguksu?
In Korean, ‘kong’ means soybean and ‘guksu’ means noodles. Kongguksu is traditionally made with thin wheat noodles and a cold broth made from ground soybeans— making it a summertime favorite!
What does the soy milk soup taste like?
This soy milk soup is nutty and savory, but mild in flavor. In Korean culture, we like to either add more sugar to it to enjoy it on the sweeter side or add more salt to make it more savory. I personally enjoy my kongguksu on the savory side!
What you’ll need:
Silken tofu: you can use any kind of tofu you have on hand, but I found that silken tofu gave the smoothest consistency.
Peanut butter: smooth peanut butter is what I used for this recipe.
Salt
Sugar
Toasted sesame seeds
Water
Noodles: wheat noodles are preferred but you can use any noodles you have on hand, I used spaghetti noodles for this.
High-powered blender: a blender such as a Vitamix or a food processor.
How to make Kongguksu:
This recipe comes together in just 10 minutes, all in a blender!
Boil your noodles according to the package directions.
Add the tofu, peanut butter, salt, sugar, toasted sesame seeds, and water to a blender. Blend until it becomes a smooth consistency.
Kongguksu – save + share 🔖 Kongguksu (soy milk noodle soup) is a refreshing, traditional summer noodle dish with nutty and savory soy milk. In Korean, ‘Kong’ means soybean and ‘guksu’ means noodles. This recipe was inspired by one of my favorite Korean chefs @paek This 10-minute recipe uses tofu to make a shortcut version of soy milk while delivering a delicious authentic taste. #korean#koreanfood#soybean#soybeannoodles#soymilknoodles#kongguksu#easyrecipe#tofu#tofurecipe
Boil your noodles according to the package directions. Drain and set it aside.
In a high-powered blender, add the tofu, sesame seeds, peanut butter, salt, sugar, and water. Blend on high speed until it is smooth in consistency with no lumps.
Add your cooked noodles/pasta to a bowl and pour the soy milk over the noodles. Garnish with cucumbers and extra toasted sesame seeds. *Optionally, you can further season the soy milk by adding more salt or sugar.
