Kongguksu

Name: Kongguksu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g noodles; 500 ml soy milk broth; 1 cucumber; 1 tbsp sesame; 1/2 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kongguksu, a cherished summer dish in Korea, emerges from kitchens when the sun is high and the days are long. It's a staple for hot afternoons, offering a refreshing respite from the heat. Families gather around this chilled soy-milk noodle soup as a way to cool down, share stories, and savor the simplicity of seasonal ingredients.

This dish is a silken embrace of cold noodles swimming in a rich, creamy soy milk broth. The subtle nuttiness of sesame seeds and the crisp freshness of sliced cucumber create a delicate balance, with salt added just to the point of perfection. It's an exercise in texture and flavor, each bite a reminder of summer's bounty.

Ingredients

400 gnoodles
500 mlsoy milk broth
1cucumber
1 tbspsesame
1/2 tspfine sea salt

Method

Start by preparing the cucumber. Wash and peel the cucumber, then slice it into thin julienne strips. Set aside for later use as a fresh topping for the noodles.
In a large pot, combine 500 ml of soy milk broth with 1/2 tsp of fine sea salt. Stir gently to dissolve the salt. This will be the base for your Kongguksu, providing a creamy and savory flavor.
Add 1 tbsp of sesame seeds to the soy milk broth. Stir them in to infuse the broth with a nutty aroma. This step enhances the depth of flavor in the dish.
Place the pot over medium heat and bring the broth to a gentle simmer. Do not let it boil vigorously, as this can alter the texture of the soy milk. You want the broth to be warm and slightly thickened.
Meanwhile, cook 400 g of noodles according to the package instructions in a separate pot of boiling water. Stir occasionally to prevent sticking. The noodles are ready when they are tender yet firm to the bite.
Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. This will also cool the noodles, which is essential for serving Kongguksu as a refreshing dish.
Divide the noodles into serving bowls and pour the warm soy milk broth over them. Ensure the noodles are fully submerged in the broth for the best flavor experience.
Top each bowl with the julienned cucumber slices. The fresh, crisp texture of the cucumber complements the creamy broth and chewy noodles.
Taste the broth and adjust the seasoning with more salt if necessary. Serve immediately, allowing everyone to enjoy the dish while the broth is still warm and the noodles are perfectly chilled.