Cold Noodles in Almond Soy Bean Soup


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( 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



  1. 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.
  2. Slice small tomatoes thinly.
  3. Bring a pot of water to a boil. Add the noodles in boiling water, and follow the direction(cook for 2~4 minutes).
  4. Mix the ready-made soy bean soup and the “almond milk”, and add salt to taste.
  5. Transfer the noodles to a large strainer and rinse them in cold running water. Drain them.
  6. 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.
  7. Serve right away with kimchi or pickles.
















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