Aha Bujang's Kongguksu
Thick and rich kongguksu made by boiling white soybeans and blending them with toasted sesame seeds and soy milk
Ingredients needed 2 servings
Recipe
Cooking tips
- Boiling the beans for more than 10 minutes can cause a fermented bean smell, so it's best to stick to the exact time.
- Store the blended bean base thick, then thin it with water and soy milk just before eating for convenience.
- Adjust sugar, salt, or Miwon to taste as desired.
Recommended for
- Those who want to make rich, savory kongguksu at home in the style of famous restaurants.
- Those who want to create a deep kongguksu broth using only sesame seeds and soy milk without peanut powder.
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