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14 recipes found.
Kim Dae-seok's Soybean Side Dish
A soybean side dish made without soaking, where beans are sautéed in oil to prevent skin splitting and seasoned with ginger to eliminate fishy odor, resulting in a tender texture rather than being hard.
Baek Jong-won's White Soybean Kongguksu
A rich and chilled Korean soy milk noodle soup made by thoroughly boiling soaked white soybeans, peeling them, and blending them finely with ice and whole sesame seeds.
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.
Kim Dae-seok's Soybean Noodle Soup
Soybean noodle soup made by boiling white soybeans soaked for just one hour, peeling them, then grinding them with roasted peanut powder and sesame powder for a rich, savory broth.
Kim Dae-seok's Soy-Braised White Soybeans
A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.
Aha Bujang's Kongguksu
Thick and rich kongguksu made by boiling white soybeans and blending them with toasted sesame seeds and soy milk
Ttukdak Hyung's Daegu-Style Twisted Donut Soy Milk Soup
A rich soy milk soup with maximized nuttiness from peanut butter, served with homemade glutinous rice twisted donuts made from hotteok mix, a famous Daegu late-night specialty.
Lee Hye-jung's Umukongguk
A low-calorie summer delicacy featuring rich, blended soybean soup with chewy agar jelly and seasoned soy sauce
Seonkyoung Longest's Kongguksu
A rich and nutty traditional summer kongguksu made by boiling soaked soybeans and grinding them fresh.
Kim Dae-seok's Dallae Kongmuchim
A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.
Ttukdak Hyung's Daegu-Style Kongguk
A rich and nutty Daegu-style kongguk made by blending white soybeans with peanut butter
Yoon Yi-ryeon's U-muk Kongguk
A refreshing summer dish of homemade agar jelly served with rich soy milk made from boiled soybeans