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
- 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
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.