Monday, May 28, 2012

Chilled Soy Milk Noodle Soup Kong Guksu (콩국수)

It's been another while hasn't it? I'm sorry, but the school term is starting to get hectic again, there are assessments and other things going on. There is only another 5 weeks until the end of the school term D: And then next term things are seriously going to be hectic. Anyways, enough with my school angst.

I have got another recipe today. Since I assume that it is getting really hot in the northern hemisphere these days since it is just about summer. I have decided that I should do a dish for the summer, to help you guys all refresh. It doesn't help me since it is almost winter for me, but hopefully this will save you from the sky rocking temperatures.

Since my last post, I have had a thing for noodles. So today's post is also a dish that has noodles, but they are prefect for the summer. Although it has not started getting humid yet in SK, it will sooner or later so it is best to be prepared with a cool refreshing dish. The dish today is called black Kong Guksu, which is a variety of Kong Guksu.

Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It is compromised of noodles made with wheat flour and a soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kaeguksu (깨국수, sesame noodle soup) in Siui jeonseo, a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century.

This dish is nice and refreshing and is a good way to up your calcium intake in the summer. It is super duper easy to make this dish, after all who want to be moving around in the summer heat? Anyways, to the recipe:

2 cups unsweetened soy milk or milk
1 cup black beans, cooked
1/4 cup black sesame seeds
1/4-1/2 ts salt
Noodles – somyeon or memil myeon (see below)
Optional) a few slices of cucumber for garnish, ice cubes

1. Toast black sesame seeds on a dry pan over low heat until you hear the popping sound and start smelling nutty aroma. Stir occasionally for even toasting.
2. Blend soy milk, beans, black sesame seeds and salt until smooth. Keep in the refrigerator to keep cold.
3. Cook noodles according to the package instruction.
*Note: Somyeon (소면), white wheat noodles is the most common kind used for kong guksu, but memil myeon (메밀면), brown colored buckwheat noodles, work great for this dish not only for its slightly chewy texture and added nutritional value from buckwheat, but also for keeping the color theme of the dish.*
4. Rinse the cooked noodles in cold water and drain.
5. To serve, place the noodles in a bowl and pour the chilled black bean soup in the bowl. If you’d like, add ice cubes to keep the noodle soup chilled longer.
6. Place thinly sliced or julienned cucumber pieces on top for color and crunch bites.
7. Serve cold

And there you have it, a simple meal you can serve on a hot day. Also if you want to just have normal kong guksu, you can leave out the sesame seeds and black bean. I know that this is a favourite childhood dish for many Koreans, may this dish bring back many memories from your childhood.

This is it from me today, until next time remember to keep safe, healthy and happy. For those of you in the southern hemisphere remember to keep warm, and those in the southern hemisphere remember to keep cool and hydrated.


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