Baek Jong-won's Kongguksu Without Kong (Soybeans)

Name: Baek Jong-won's Kongguksu Without Kong (Soybeans)
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Somen noodles 100g; Tofu 1/2 block (150g); Peanut butter about 1 tbsp (23g); Sesame seeds about 2.5 tbsp (15g); Brown sugar about 1 tbsp (10g); Flower salt 1/3 tbsp (4g); Purified water about 1.5 cups (250g); Shredded cucumber some; Cherry tomato 1/2; Crushed ice some

A rich and savory super simple kongguksu made in 5 minutes by blending tofu, peanut butter, and sesame seeds, without the hassle of soaking and boiling soybeans.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

Somen noodlesTofuPeanut butterSesame seeds

Ingredients needed 1 servings

Somen noodles 100g
Tofu 1/2 block (150g)
Peanut butter about 1 tbsp (23g)

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Hong Shin-ae's Dubu Kongguksu

A rich and savory summer delicacy, kongguksu made with tofu and nuts in just 5 minutes without the hassle of soaking and boiling soybeans.

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Sesame seeds about 2.5 tbsp (15g)

Brown sugar about 1 tbsp (10g)

Flower salt 1/3 tbsp (4g)

Purified water about 1.5 cups (250g)

Shredded cucumber some

Cherry tomato 1/2

Crushed ice some

Recipe

Boil plenty of water in a large pot, add somen noodles, and boil them longer than usual by adding a little cold water each time the foam boils up.
Immediately soak the boiled noodles in cold water, vigorously knead them like washing laundry to completely wash off the starch, then drain them thoroughly in a sieve.
Add 1/2 block of tofu, 1 tbsp of peanut butter, 2.5 tbsp of sesame seeds, 1 tbsp of brown sugar, and 1/3 tbsp of flower salt into the blender in order.
Pour in the specified amount of purified water, then blend until all ingredients are smoothly and finely ground without any lumps.
In a large bowl, arrange the drained somen noodles into a neat mound, and carefully pour the cold kongguksu broth made in the blender around the edges.
Top the noodles with thinly shredded cucumber and halved cherry tomatoes, then add crushed ice according to preference for a refreshing finish.

Boil somen noodles longer than usual, then rinse them by kneading in cold water and drain completely.
Combine tofu, peanut butter, sesame seeds, sugar, salt, and purified water in a blender and blend until no particles are visible.
Place noodles in a bowl, pour the blended broth over them, and garnish with cucumber and tomato.

Cooking tips

The noodles for cold kongguksu should be boiled longer than you think, so they don't become hard when exposed to cold water and ice, but remain soft and chewy.
Using milk or soy milk instead of water allows you to enjoy a richer kongguksu with a thicker and creamier flavor.
The water inside store-bought tofu packs (filling water) is clean and flavorful, so you can blend it directly into the mixture without discarding it.
Since the broth can become diluted as the ice melts, it's advisable to slightly reduce the amount of water used for blending if you plan to add ice immediately before serving.

Recommended for

Those who want to enjoy a refreshing summer delicacy super quickly without the tedious process of soaking and boiling beans.
Those who love the rich and savory broth flavor created by the synergy of peanut butter and tofu.
Single individuals and immigrants living abroad or those who have difficulty finding kongguksu broth easily at nearby supermarkets.

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Ttukdak Hyung's Creamy Kongguksu

A kongguksu that maximizes nutty flavor and thick creaminess with a super simple, makeshift bean broth made by blending tofu, milk, and peanut butter.

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Baek Jong-won's Kongguksu Without Kong (Soybeans)

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒1 servings

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

Recommended for