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14 recipes found.

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.

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.

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.

A rich kongguksu made by briefly boiling white soybeans and blending them with pine nuts for deep nuttiness and flavor.

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.

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.

Thick and rich kongguksu made by boiling white soybeans and blending them with toasted sesame seeds and soy milk

A rich and nutty traditional summer kongguksu made by boiling soaked soybeans and grinding them fresh.

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

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.

A refreshing summer dish of homemade agar jelly served with rich soy milk made from boiled soybeans

A rich and nutty Daegu-style kongguk made by blending white soybeans with peanut butter