Kim Si-hyun's Perilla Oil Kongguksu
A chilled kongguksu made by boiling soaked soybeans and blending them into a smooth broth, finished with perilla oil and whole sesame seeds.
Ingredients needed 2 servings
Recipe
Cooking tips
- Boiling the beans for too long can develop a fermented bean aroma, so aim for about 10 minutes after the water comes to a boil.
- Removing the bean skins reduces coarse particles when blending, resulting in a smoother soybean broth.
- Adjust the thickness of the soybean broth by gradually adding cold water or ice cubes.
Recommended for
- Those looking for a cold, savory summer noodle dish.
- Those who want to make a smooth soybean broth from scratch at home.
- Those who enjoy the flavor of perilla oil.
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