Lazy Weekends · Korean
Kongguksu
This summer noodle dish relies on a thick, chilled soybean milk broth that is nutty and rich.
Why This Works
The technique of emulsifying boiled soybeans with pine nuts creates a velvety, nutrient-dense suspension that acts as both sauce and soup. By chilling the broth and shocking the noodles in ice water, we preserve the structural integrity of the wheat and highlight the clean, nutty profile characteristic of authentic Korean summer cuisine.
The Upgrade
Add a pinch of sugar to the broth to heighten the nuttiness of the soybeans.
Chef's Secret
Michelin TechniqueToast the pine nuts lightly before blending; they provide a crucial fat-to-protein ratio that makes the broth velvety.
Ingredients
Total time including resting: 40 min
Directions
Combine the boiled soybeans, roasted pine nuts, and the 3 cups of water in a high-speed blender, processing until the mixture reaches a completely smooth, silk-like consistency.
5 minStrain the blended soybean mixture through a fine-mesh sieve into a large container to achieve a refined broth texture, then refrigerate until the liquid reaches 40°F.
25 minBring a large pot of water to a boil and cook the somyeon noodles according to package directions until just tender.
5 minImmediately transfer the cooked noodles to an ice-water bath and rinse vigorously to remove excess starch and ensure a springy, firm texture.
3 minDivide the chilled noodles into serving bowls and pour the cold soybean broth over each portion, garnishing with julienned cucumber and adjusting the seasoning with kosher salt to taste.
2 minWine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
The rich, oily texture of Viognier mimics the creamy, nutty consistency of the chilled soybean milk. Its aromatic notes of stone fruit provide a beautiful, elegant contrast to the earthy, plant-based profile of the soup.
Nutrition per Serving
390
calories
22g
protein
55g
carbs
10g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Radish Kimchi
Serve small cubes of crunchy, spicy radish kimchi to cut through the nutty, creamy richness of the soybean broth.
Ingredients
Directions
Toss the radish cubes with sea salt in a bowl and let stand for 10 minutes to draw out excess moisture.
Drain the radish thoroughly, discarding the released liquid.
In a small mixing bowl, whisk together the gochugaru, fish sauce, garlic, and sugar to create a paste.
Add the paste and sliced scallions to the drained radish.
Massage the seasoning into the radish cubes until evenly coated.
Serve immediately alongside cold Kongguksu to provide a sharp, spicy contrast.
Side Dish
Sliced Tomatoes
Lightly salt fresh tomatoes to provide a juicy, acidic finish that enhances the summer feel of this noodle dish.
Ingredients
Directions
Slice tomatoes horizontally into consistent 1/4-inch rounds using a razor-sharp knife.
Arrange slices in a single layer across a chilled serving platter to maximize surface area.
Evenly distribute the sea salt over the tomatoes to draw out the natural juices.
Allow the tomatoes to macerate at room temperature for 3 minutes until droplets bead on the surface.
Finish with a precise drizzle of olive oil and a light dusting of cracked black pepper.
Serve immediately alongside the cold kongguksu broth.
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