Korean Cold Soybean soup and Noodles(Kongguksu)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 648.4
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,116.7 mg
- Total Carbs: 92.6 g
- Dietary Fiber: 7.2 g
- Protein: 36.4 g
View full nutritional breakdown of Korean Cold Soybean soup and Noodles(Kongguksu) calories by ingredient
Introduction
A delicious cold korean noodle soup served with slivered cucumbers and salted to taste. A delicious cold korean noodle soup served with slivered cucumbers and salted to taste.Number of Servings: 8
Ingredients
-
-uncooked soybeans
-Roasted sesame seeds
-Salt
-Cucumber
-Oriental Style Noodles(makguksu)
-4 cups water
Directions
-Soak the beans for about 4 hrs. Next, drain them and boil them for about 1 hr until the beans are soft, but not mushy! This may take up to 2 hrs, but for me, boiling them over medium heat for about 1 hr after soaking usually suffices.
-Next, drain and rinse them in cold water. Submerge the beans in cold water.
-Place half of the boiled beans in a blender with just enough water that the beans are submerged. Add 2 tbsp. of salt and 2 tbsp. roasted sesame seeds. Puree until you end up with a nice pastey consistency with no chunks and set aside.
-Repeat the above step with the remaining ingredients.
-Boil noodles, rinse and drain in cold water, and set aside.
-Cut cucumber into slivers and set aside.
-In a large serving bowl, add 1 serving noodles, and cover with the cold soybean broth until noodles are mostly covered. Add ice cubes and dilute the broth with water until you attain a consistency you like, but don't add too much water as it ruins the flavor add the ice cubes do melt adding to the water ratio.
-Top with the slivered cucumber and salt to taste. Serve with Kimchi for a delicious cold korean noodle dish perfect for hot summer days!
Number of Servings: 8
Recipe submitted by SparkPeople user GKIM27.
-Next, drain and rinse them in cold water. Submerge the beans in cold water.
-Place half of the boiled beans in a blender with just enough water that the beans are submerged. Add 2 tbsp. of salt and 2 tbsp. roasted sesame seeds. Puree until you end up with a nice pastey consistency with no chunks and set aside.
-Repeat the above step with the remaining ingredients.
-Boil noodles, rinse and drain in cold water, and set aside.
-Cut cucumber into slivers and set aside.
-In a large serving bowl, add 1 serving noodles, and cover with the cold soybean broth until noodles are mostly covered. Add ice cubes and dilute the broth with water until you attain a consistency you like, but don't add too much water as it ruins the flavor add the ice cubes do melt adding to the water ratio.
-Top with the slivered cucumber and salt to taste. Serve with Kimchi for a delicious cold korean noodle dish perfect for hot summer days!
Number of Servings: 8
Recipe submitted by SparkPeople user GKIM27.
Member Ratings For This Recipe
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