Lee Hye-jung's Umukongguk

Name: Lee Hye-jung's Umukongguk
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 cup dried white soybeans; 3 tbsp pine nuts; 1 block agar jelly (or 200g agar jelly strips); 1/3 cucumber; 1–2 tbsp seasoned soy sauce; ice, as needed; water, as needed

A low-calorie summer delicacy featuring rich, blended soybean soup with chewy agar jelly and seasoned soy sauce

20 min Difficulty Very easy Salads & light meals

Main ingredients

dried white soybeans pine nuts agar jelly cucumber Jin-ganjang

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dried white soybeans pine nuts agar jelly cucumber Jin-ganjang

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Recipe

Boil the soaked soybeans in their soaking water for about 3 minutes, then add the pine nuts and blend finely in a blender.
Strain the soybean mixture through a fine cloth and chill the liquid.
Rinse the agar jelly lightly in cold water, cut into strips, and place in a serving bowl.
Top the agar jelly with julienned cucumber, then pour in the cold soybean soup and add ice.
Serve with seasoned soy sauce on the side, adding to taste and mixing lightly before eating.

Blend boiled soybeans and pine nuts until smooth to make a cold soybean soup.
Place the julienned agar jelly and cucumber in a bowl.
Pour in the soybean soup and ice, then top with seasoned soy sauce to finish.

Cooking tips

Agar jelly has a light, chewy texture that pairs well with refreshing soybean soup.
Instead of regular salt, a drizzle of seasoned soy sauce blends with the soybean soup and adds extra depth of flavor.

Recommended for

Those who want to enjoy a refreshing summer delicacy without worrying about calories.
Those who want to use agar jelly instead of noodles in soybean soup for an interesting texture.

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Lee Hye-jung's Umukongguk

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