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.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you want a thicker texture, it's good to add bean powder or misutgaru (roasted grain powder) to taste over the finished kongguksu.
- Using frozen noodles instead of regular somyeon sold in stores will give you a chewier and more resilient noodle texture.
Recommended for
- Those who want to eat a cool and nutty noodle dish without using the stove on a hot summer day.
- Beginner cooks who found the traditional method of soaking and grinding beans cumbersome.
- Those who prefer a rich and thick broth with the surprising twist of peanut butter.
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