Kong-guksu or Cold Bean Soup Noodles is a special dish for the summer time in Korea. The best way to make Kong-guksu is making it from scratch, but I will just cut the corner today. I will use this ready-made soy bean soup bought from a grocery store. If you want to make it from scratch, you can watch Maangchi’s recipe(https://www.maangchi.com/recipe/kongguksu). I didn’t have dried thin noodles, so I replaced them with ramen noodles.
I will add almond powder and milk to the ready-made soy bean soup. You can use almond powder, but I have too much almond slices, so I will blend them in milk.
*Ingredients (2 servings)
soy bean soup 350g, almond slices or powder 50g, milk 200ml, ramen noodles(or dried thin noodles 200g), salt, 2 small tomatoes, sesame seeds, ice cubes
- Add in milk and almond slices to a blender. Blend at high speed for 2 to 3 minutes, until everything is smooth and creamy. The final texture should be very soft and smooth.
- Slice small tomatoes thinly.
- Bring a pot of water to a boil. Add the noodles in boiling water, and follow the direction(cook for 2~4 minutes).
- Mix the ready-made soy bean soup and the “almond milk”, and add salt to taste.
- Transfer the noodles to a large strainer and rinse them in cold running water. Drain them.
- Put the noodles into a large shallow bowl, and pour the soy bean soup-almond milk mixture. Decorate the noodles with sliced tomatoes. Sprinkle some almond slices, sesame seeds. Add some ice cubes.
- Serve right away with kimchi or pickles.