Cold, nutty, and creamy! You're missing out on Kong Guksu.
Written by Doobydobap
Cold, nutty, and creamy! You're missing out on Kong Guksu. Kong Guksu is a popular summertime dish beloved by many Koreans. It's super easy and simple to make at home, just takes some soaking.
2 cups dried soy beans
¼ cup tahini or peanut butter
½ cup cashews
½ cup pine nuts
Sugar or salt to taste
Soak the soybeans in cold water for 4 hours, and up to overnight.
Drain the soybeans and cover the beans with cold water. With the heat on high, boil for 15 minutes until the beans are soft but still with a bite.
Reserve the liquid.
Cold shock the beans and rub the beans against the palm of your hands. This will help take off some of the shells on the beans. I personally don’t mind it so I leave it on, but it’s up to you!
Transfer the cooked beans and transfer into a blender.
Add the reserved cooking liquid a little by little until a smooth, creamy consistency.
Cook the somen noodles according to package instructions.
Cold shock the somen noodles and rinse under cold water to get rid of the excess starch.
Pour the sauce over the noodles. Enjoy with sugar or salt to taste!
Hi, I’m Tina aka Doobydobap!
Food is my medium to tell stories and connect with people who share the same passion. My recipes are a culmination of my experiences. I hope you enjoy recreating them at home, and if you do, make sure to tag me on Instagram!
Hey Doobies, thanks for visiting! Join my mailing list for more delicious recipes and stories.