Kongguksu is one of Korea’s most beloved summer dishes. Creamy, nutty and served cold, it brings refreshing comfort during hot weather. Traditionally, soybeans are used to make the soy broth, but in our fast-paced world, tofu offers a quick shortcut for an easy and delicious kongguksu experience.
Try this recipe by Cookim. Cookim (Kim Jeong-ho) is a Korean food content creator on Instagram, TikTok and YouTube. Check out Cookim's videos on his YouTube channel.
Ingredients:
Noodles (thin wheat noodles like somyeon or jungmyeon recommended; buckwheat noodles or capellini pasta can also be used)
- 500 grams Tofu
- 1 tablespoon salt
- 2 tablespoon sugar
- 2 tablespoon roasted sesame seeds (optional)
- 2 tablespoon peanut butter
- 1/2 Cucumber
- 1 tomato
Instructions:
Julienne cucumber into 3-centimeter long piees
Cut tomato into bite-sized pieces
Blend the tofu with 3 cups of water.
Add the sugar, salt, roasted sesame seeds and peanut butter to the mixture and blend thorougly to make the soy broth.
Boil the noodles until fully cooked (soft, no chewy core remains), then rinse with cold water.
In a bowl, pour the soy broth over the noodles.
Top with the prepared cucumber and tomato slices. Serve cold.
Tips
Add more salt while eating to enhance the nutty flavor.
Peanut butter is essential for a richer, nuttier taste!
