Discover Korean Food 159: Dr. Sook-Ja Yoon’s “Kong-guksu, Noodles in Chilled White Bean Soup”


Kong-guksu is a dish of cold noodles in a chilled soybean puree which is made of ground white soybeans after soaked, boiled and skinned. Kong-guksu is sweet and rich in nutrition. It is a summer specialty for people who are easily exhausted from the hot weather.

[Ingredients & Quantity]
200 g (¼ cup) white bean, 1 kg (5 cups) soaking water,
800 g (4 cups) boiling water,
900 g (4½ cup) grinding water
12 g (1 tbsp) salt
350 g noodles (thin noodles), 2 kg (10 cups) boiling water,
200 g (1 cups) additional boiling water
70 g (½ ea) cucumber, 100 g (½ ea) tomato

1. Wash the bean cleanly and remove useless elements. Soak in water for 8 hours (420 g).
2. Clean cucumber by rubbing with salt, cut into 5 cm-long and 0.3 cm-wide diagonally. Shred them at intervals of 0.3 cm-thick, dip in cold water.
3. Halve tomato lengthwise, cut into 2 cm-thick.

1. Put the soaked bean and water in the pot, heat it up for 5 min. on high heat. When it boils, continue to boil it for another 5 min. (440 g).
2. Put the boiled bean on a tray in water and peel the skin by rubbing with hands (410 g).
3. Put the bean and grinding water in a mixer, grind finely (1.27 kg), filter through a strainer and season with salt.
4. Pour water in the pot and heat it up for 9 min. on high heat. When it boils, put noodles and boil for 1 min. When it boils over, add 100 g of water, let it sit for 1 min. Repeat adding 100 g of water and boil it for 30 sec. more.
5. Take out the noodles from the pot, rinse in cold water, make coils with noodles, drain water through a strainer (954 g).
6. Place the noodles in a bowl, garnish with cucumber and tomatoes, finally pour the bean soup.

* Soak the bean in water for 5 hours in summer, 8 hours in winter.
* If the bean boiled rarely, it may smell fishy. If boiled too long, it may not be tasty. Take care of boiling time.
* Serve cold cucumber after dipping in cold water.


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