🍜 Kongguksu
Kongguksu is a Korean summer noodle dish of wheat noodles served in a chilled, creamy broth made from soy milk. It is topped with fresh cucumber strips and toasted sesame seeds. The broth is mild, nutty and refreshing, and diners usually season it with salt at the table.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g dried wheat noodles
- 800 ml unsweetened soy milk, chilled
- 1 cucumber, cut into thin strips
- 1 tbsp toasted sesame seeds
- Salt to taste
- Ice cubes
Method
- Blend the soy milk with half the sesame seeds and a pinch of salt; chill well.
- Boil the noodles according to the package, then rinse under cold water.
- Divide the noodles into bowls and pour over the cold soy broth.
- Top with cucumber, the remaining sesame seeds and a few ice cubes.
How to make it lighter
- Use unsweetened soy milk to avoid added sugar.
- Add more cucumber and use a smaller noodle portion.
- Go easy on the sesame — 1 tbsp sesame seeds is about 50 kcal.
History
Kongguksu is a seasonal summer dish in Korea, with many restaurants serving it only in the hot months; traditionally the broth was made by grinding soaked soybeans.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →