Kong-guksu is made with somyeon, thin Korean wheat noodles, served in a chilled broth of blended soybeans and water. The bowl is typically finished simply, here with cucumber cut into thin matchsticks and a cherry tomato. Salt is added at the end, just before eating, so the broth stays fresh as long as possible.

150 g dried soybeans
Water, as needed
1/4 cucumber
1 cherry tomato
100 g somyeon (thin Korean wheat noodles)
Salt, to taste

Step One

Cover the soybeans generously with water and soak them for about 3 hours at room temperature, or overnight in the refrigerator.

Step Two

Peel the cucumber and cut it into thin matchsticks. Halve the cherry tomato.

Step Three

Drain the soaked soybeans and place them in a pot. Add enough fresh water to cover them well. Bring to a boil, then reduce the heat and simmer for about 25 minutes.

Step Four

Drain the cooked soybeans and transfer them to a blender. Gradually add 2 to 2 1/2 cups of water, blending until completely smooth and adjusting the consistency as needed.

Step Five

Transfer the soybean broth to a container and chill thoroughly in the refrigerator.

Step Six

Bring a large pot of water to a boil. Add the somyeon, separating the strands with chopsticks so they do not stick together, and cook according to the package directions.

Step Seven

Drain the noodles and rinse them thoroughly under cold running water until the water runs clear.

Step Eight

Place the noodles in a serving bowl. Pour the chilled soybean broth over them and top with the cucumber and cherry tomato.

Step Nine

Season with salt to taste, stir gently and serve immediately.

Notes

Be careful not to overcook the soybeans. If they cook too long, they can develop a stronger bean flavor. Korean wheat noodles are rinsed thoroughly in cold running water when served cold. This removes excess starch, cools the noodles completely and gives them a cleaner texture. The soybean broth can be made a day ahead and chilled overnight.