Striker Chef's Coconut Kongguksu

• 1 pack Silken Tofu
• 200ml Coconut Milk
• 1 tbsp Peanut Butter
• 2 tbsp Roasted Sesame Seeds
• 2 servings Capellini Pasta Noodles
• 1 pack Chicken Breast
• 1/2 Cucumber
• 3-4 Cherry Tomatoes
• 1 Soft-boiled Egg
• 1 tbsp Sugar
• 1/2 tsp Salt
• Water as needed
• Ice as needed

Recipe 🍳

Cooking tips 💡

• Using 'capellini,' a thin and elastic Italian pasta, instead of traditional Korean somyeon noodles, ensures they remain chewy and don't get soggy in the cold kongguksu broth.
• For an even richer and more intense nutty flavor, double the amount of peanut butter and roasted sesame seeds called for in the recipe.

Recommended for 🙋

• ⭐Those who want to quickly prepare a cool and satisfying noodle dish without complex cooking during the hot summer.
• ⭐Those who want to combine traditional kongguksu with the unique and fragrant flavor of coconut milk from Southeast Asia.