Escape the summer heat with a refreshing bowl of 5-Minute Cold Soybean Noodle Soup (콩국수), a beloved Korean culinary delight! This creamy, subtly sweet, and surprisingly easy-to-make soup is the perfect antidote to scorching temperatures. Forget complicated recipes and lengthy prep times; this version prioritizes speed and simplicity without sacrificing flavor. The rich, nutty soybean broth is complemented by the satisfying chewiness of the noodles, offering a balanced and incredibly satisfying meal. Imagine the cool, smooth texture coating your palate on a hot day – pure bliss!
This incredibly quick recipe utilizes readily available ingredients and simple techniques, making it ideal for even the busiest weeknights. From blending the base to assembling the final bowl, you'll be enjoying this refreshing Korean classic in just five minutes. Ready to dive into the step-by-step process and experience the taste of summer’s coolest comfort food? Let's get started!
Tools Needed
- Pot
- Blender
- Measuring cup
- Serving bowl
Ingredients
- Soybean noodles
- Tofu: 1 block
- Milk: 3 cups
- Salt: 3/4 tablespoon
- Sugar: 1 tablespoon
- Sesame oil: 3 tablespoons
- Sesame seeds: 1 tablespoon
- Peanut butter: 1 tablespoon
- Tomatoes
- Cucumber
- Ice
Step-by-Step Instructions
Step 1. Make the Cold Soybean Mixture
- Blend tofu, milk, salt, sugar, sesame oil, sesame seeds, and peanut butter in a blender.
Step 2. Cook and Prepare the Noodles
- Boil water in a pot and add the noodles. Stir well.
- When bubbles appear, add half a cup of cold water and stir. Repeat this once more.
- After the third time of adding cold water, remove noodles from boiling water and rinse with cold water to remove excess starch.
Step 3. Prepare the Garnish
- Slice tomatoes and cucumbers.
Step 4. Assemble and Serve
- Place the noodles in a serving bowl. Add the cold soybean mixture, garnish (tomatoes, cucumbers), sesame seeds, and ice.
- Serve and enjoy!
Read more: Authentic Korean Yukgaejang: Spicy Beef Stew Recipe
Tips
- Rinsing the noodles with cold water after cooking is crucial to remove excess starch and improve the texture.
- Peanut butter adds a nutty flavor to the soup; it's optional but recommended.
Nutrition
- N/A
FAQs
1. Can I use pre-made soybean milk instead of blending soybeans?
Yes! Using store-bought soybean milk significantly shortens the prep time. Just ensure it's unsweetened for best flavor control.
2. What kind of noodles are best for Kongguksu?
Thin wheat noodles (soba or similar) work best. They have a nice chew and soak up the broth beautifully.
Enjoy your refreshing bowl of 5-Minute Cold Soybean Noodle Soup! This quick and easy recipe is perfect for a hot day, offering a delicious and satisfying meal without the fuss. Now go forth and cool down with this delightful Korean classic!