KONGGUKSU (CHILLED SOY MILK NOODLE SOUP)

While it might feel like full on fall in Seattle, a recent trip home to Florida reminded me that some areas are still hitting the 90s. That makes this summer recipe relevant, right?

Kongguksu (콩국수) is a classic Korean summer dish to stay cool during the hot and humid months. I actually never had this dish until my first trip to LA a few years ago, but I still remember how refreshing that first mouthful was in the July heat after a long day walking all over the city. Usually this dish requires a lot of prep to make the soy milk from scratch with soy beans, but this recipe is a hack that takes a quarter of the effort and ingredients that you probably already have. While this dish may sounds weird (noodles in soy milk? Um… ), give it a shot. There’s a subtle nuttiness from sesame seeds that keeps it savory, and the mild noodles coated in the broth go well with the crunch of cucumber. And of course, this is best served with kimchi.

Kongguksu / 콩국수 / (Chilled Soy Milk Noodle Soup)
From honeykki
Makes about 2 servings

½ block or 8 oz soft tofu

1 ½ cup milk

1 tablespoon black sesame seeds

1 tablespoon sesame seeds

Salt to taste

1 fistful somyun noodles

½ large cucumber, cut into matchsticks

½ tomato, cut into wedges

Kimchi, optional

To make: Put tofu, milk, black sesame seeds, and sesame seeds in blender and blend until smooth. Salt to taste, cover, then put in fridge to chill. Bring a pot of water to a boil and add somyun noodles. Keep an eye on the noodles as they boil — when water foams and is about to spill over, add a cup of cold water. Bring to a boil again and repeat this step 3 times. Once noodles are cooked, drain and rinse with cold water. Place 1 serving in a bowl and pour chilled soy milk broth in before garnishing with cucumber, tomato wedges and black sesame seeds. Serve with kimchi.