This Korean cold noodle soup recipe is in stark contrast to most Korean food eaten outside Korea; there is no chilli, no fermented umami flavours. Just a delicate nutty chilled liquid, slightly salted, and beautifully complemented by delicate cucumber and sesame seeds. On menus the soup is known as 'soy milk noodle soup' or kong guksu. It is also vegan.
Making your own soy milk is the real treat with the recipe - any leftovers can be enjoyed by the glass. Sadly it won't taste the same with other milks. If you prefer to add a little more intensity, add a handful of toasted nuts or sesame seeds when blending the milk.
Ingredients Serves: 2
- 200g Korean so myun (thin) noodles, cooked and rinsed well in cold water
- 500ml homemade soy milk (see recipe here, quantity is made from 50g dried soy beans)
- 2 inch piece of cucumber, cut into fine julienne strips
- 1 egg, hard boiled and sliced in half length ways
- Sesame seeds, to garnish
- Fine salt, to serve
- To assemble the dish, tie the noodles into a tidy knot and place in the base of the bowl. Top with the sliced cucumber and the boiled egg. Sprinkle over sesame seeds and place a few ice cubes around the noodles.
- Place the milk in an attractive jug to pour around the noodles at the table. If using chopsticks, cut the noodles in half with scissors just before eating. Add extra salt as desired.
Korean kong guksu cold soy milk noodle soup is perfect for hot summer days