Lee Hye-jung's Kongguksu
A rich kongguksu made by briefly boiling white soybeans and blending them with pine nuts for deep nuttiness and flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Boiling the beans too long creates a meju smell, while under-boiling leaves a raw bean odor. Boiling for about 3 minutes after foam appears is ideal.
- Adding pine nuts when blending helps neutralize any off-flavors and adds a rich, nutty unsaturated fatty acid flavor.
- The leftover bean pulp can be mixed with Korean pancake mix and vegetables to make soybean pancakes.
Recommended for
- Those looking for a cool, nutty, protein-packed meal in summer.
- Those who want to make a clean, rich bean broth at home without any raw bean smell.
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