Kongguksu (Cold Soy Milk Noddle) 콩국수. Cucumber, dried soybeans, egg, ice cubes, pine nuts, salt, sesame seeds, thin noodles, tomato, water. Kong-guksu (콩국수) or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles.
You can have Kongguksu (Cold Soy Milk Noddle) 콩국수 using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Kongguksu (Cold Soy Milk Noddle) 콩국수
- Prepare 85 gr of mie pandan, rebus matang, bilas air dingin. Tiriskan (lihat resep).
- You need Sejumput of garam halus.
- You need 200-250 ml of soy milk.
- It’s of Additional/Topping.
- You need Secukupnya of es batu.
- Prepare Secukupnya of ceri.
- Prepare of Telur rebus, mentimun Jepang,tomat ceri, semangka (*aku skip).
The key to making delicious soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. More often than not, a small amount of sesame seeds. 꿀메이드 콩국수 : Kong-guksu(Cold bean soup with noodles) : Honeykki 꿀키. How to make Korean fermented soybean paste (Doenjang: 된장) & soy sauce (Guk-ganjang: 국간장). Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water.
Kongguksu (Cold Soy Milk Noddle) 콩국수 step by step
Rebus mie sampai matang aldente. Tiriskan, bilas dengan air matang dingin. Sisihkan..
Masukkan mie rebus kedalam mangkuk, tambahkan susu kedelai, garam, es batu dan topping sesuai selera. Sajikan segera..
The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. Kongguksu. (콩국수, Kong-Guksu, Kong Guk Su, Konggooksoo, Kong Gook Soo). Kongguksu is a Korean summer classic that combines noodles and a cold, soy milk broth. Traditionally, the broth is made from scratch by cooking and puréeing soybeans, occasionally with the addition of sesame. Rinse them in cold water twice.
