Kim Ho-yoon's Chamoe Kongguksu
A summer delicacy kongguksu featuring a rich soy milk broth made by blending silken tofu, soy milk, and cashew nuts, topped with chamoe (Korean melon) sliced like noodles.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blend the silken tofu, soy milk, and cashew nuts until completely smooth with no particles, then chill.
- Thinly slicing the chamoe makes it easy to eat with the noodles and enhances its crisp texture.
- Rinse the cooked noodles in ice water to remove starch, then drain thoroughly.
Recommended for
- Those who want to enjoy a cool and savory noodle dish on a hot day.
- Those who want to make kongguksu with silken tofu and soy milk without soaking or boiling soybeans.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lee Hye-jung's Korean Melon Bibim Guksu
- Ttukdak Hyung's Creamy Kongguksu
- Striker Chef's Coconut Kongguksu
- Kim Ho-yoon's Kongguksu Cold Pasta
- Lee Hye-jung's Special Kongguksu
- Seonkyoung Longest's Kongguksu
- Baek Jong-won's Kongguksu Without Kong (Soybeans)
- Kim Jin-soon's Tofu Kongguksu
- Jung Ho-young's Tofu Soy Noodles
- Hong Shin-ae's Dubu Kongguksu
