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Korean cuisine is known for its rich flavours, vibrant colours, and diverse range of dishes that delight the taste buds. One of the fascinating aspects of Korean culinary culture is the emphasis on eating seasonally. Koreans have a deep appreciation for the natural flavours and nutritional benefits of fresh, seasonal ingredients, which are reflected in their cooking traditions. As the summer heat intensifies, Koreans turn to refreshing and light dishes to beat the heat, such as Kongguksu and summer noodle dishes.
Kongguksu, which translates to "soy milk noodles," is a popular summer dish in Korea. It consists of cold soy milk broth served with wheat noodles and various toppings. The soy milk is made by grinding soaked soybeans and straining them to obtain a smooth, creamy liquid. This velvety soy milk is then combined with a touch of salt and chilled to create a refreshing and nutritious broth.
The wheat noodles used in Kongguksu are thin and chewy, providing a delightful texture that complements the creamy broth. These noodles are often handmade, adding an artisanal touch to the dish. Some variations of Kongguksu include the addition of finely chopped cucumber or sesame oil for extra flavour and texture. The dish is usually garnished with toasted sesame seeds and served with a side of kimchi or other pickled vegetables to add a tangy contrast.
Both Kongguksu showcases the ingenuity of Korean cuisine when it comes to crafting dishes that are not only delicious but also help beat the summer heat. These refreshing noodle dishes are enjoyed by Koreans as a way to cool down and stay energised during the scorching summer months. So, the next time you find yourself seeking relief from the summer heat, consider exploring the wonderful world of Korean cuisine and savouring the delightful flavours of Kongguksu.
If you're looking for an even easier version of Kongguksu, you can make it using store-bought tofu instead of preparing soy milk from scratch. This shortcut approach allows you to enjoy the creamy and refreshing flavours of Kongguksu without the need for extensive preparation. It's a convenient option for those seeking a quick and delicious summer noodle dish.
Video Credits: Maangchi/YouTube
Ingredients:
- 1 package of firm tofu
- 4 cups water
- 1 teaspoon salt
- 250 gms dried wheat noodles
- 1 cucumber, thinly sliced
- 2 tablespoons toasted sesame seeds
- Optional toppings: chopped scallions, sesame oil, kimchi
Method:
- Drain and rinse the tofu, then cut it into small cubes.
- In a blender or food processor, combine the tofu cubes, water, and salt. Blend until smooth and creamy.
- Transfer the tofu mixture to a large bowl and refrigerate for at least 1 hour to chill.
- While the tofu mixture is chilling, cook the wheat noodles according to the package instructions. Drain and rinse the noodles under cold water to cool them down.
- Divide the noodles into serving bowls.
- Take the chilled tofu mixture out of the refrigerator. Stir it well before pouring it over the noodles, ensuring an even distribution of the tofu broth.
- Garnish the Kongguksu with cucumber slices, toasted sesame seeds, and any other desired toppings such as chopped scallions or a drizzle of sesame oil.
- Serve the Kongguksu cold and enjoy it as a refreshing summer dish. You can also serve it with a side of kimchi or other pickled vegetables for added flavour.
