Soybeans were once considered an essential source of protein and are often dubbed the “meat of the fields.” Kongguksu, noodles in cold soy milk broth, is a popular dish which people eat to enjoy the unique nutty taste and nutrition of soybeans. It is also a refreshing summer delicacy.

Those who eat kongguksu can benefit from all of the nutritional goodness of soybeans such as proteins, fat, minerals and vitamins with no negative effects. For this reason, it is a great dish for summer, keeping people healthy throughout the season of sweaty heat waves. It is also good for preventing constipation as it contains a good amount of fiber.

Soybeans contain a lot of lecithin which helps brain cells recover and saponin that can improve obesity, and is good for anti-aging and preventing various diseases such as cancer. Saponin, in particular, speeds up the burning of body fat, which prevents cholesterol from accumulating in the body. In the "Dongui Bogam" (동의 보감, 東醫寶鑑), the most well-known medical book of the Joseon period, it is written that soybeans are effective in protecting the inner organs, helping the circulation of the meridian system, and warming the stomach and digestive system.



** Ingredients
200 grams (1¼ cups) of soybeans, 800 grams (4 cups) of water for boiling the soybeans
900 grams (4½ cups) of water for blending with the soybeans
12 grams (1 tablespoon) of salt
350 grams of plain noodles, 2 kilograms (10 cups) of water for boiling the noodles
200 grams (1 cup) of water for pouring into the pot when cooking the noodles
70 grams (1/3) of a cucumber
100 grams (1/2) of a tomato



** Preparation
1. Wash the soybeans and soak them in water for about 8 hours. Drain them with a strainer to remove the water.
2. Rub the cucumber with salt and cut into diagonal pieces that are 5 centimeters long and 0.3 centimeters thick. Cut the slices of cucumber into 0.3 centimeters wide strips. Soak them in water for ten minutes and then drain them with a strainer.
3. Halve the tomato and cut it into 2 centimeters thick slices.



** Recipe
1. Pour water in the pot with the soaked soybeans. Boil the soybeans for 5 minutes on high heat, then simmer the soybeans for another 5 minutes to cook. Drain the boiled soybeans in a strainer and rub them together to peel them.
2. Put the soybeans in a food processor, add water and blend them together for 2 minutes. Drain the mixture with a strainer and stir it well to make the broth, add salt to taste.
3. Put water in the pot and boil it for 9 minutes on high heat. Add the noodles when the water boils, then when it boils again add half a cup (100 grams) of water and heat it on high heat for another 1 minute. Add another half cup of water when it boils again, then boil the mixture for another 30 seconds.
4. Rinse the cooked noodles in cold water to prepare for serving, then drain the noodles on a wicker tray to remove the water.
5. Put the noodles and broth in a bowl. Serve with cucumber and tomato as a garnish.

By Yoon Sojung
Korea.net Staff Writer
Photos: Jeon Han Korea.net Photographer
In cooperation with the Institute of Traditional Korean Food (ITKF)
arete@korea.kr