Chilled Korean Soybean Soup (Kongguksu)

• Soybeans: These add richness and body, plus protein, to the soup. If you’d like to make this recipe soy-free, you can omit the soybeans. However, I recommend adding another nut or seed in place, like sunflower seeds or cashews. 
• Pine nuts: For creaminess. I like to use a combination of soybeans, pine nuts, and sesame seeds for extra flavour. However, you can also use only soybeans or only pine nuts. Other nuts and seeds to consider using include pumpkin seeds, peanuts, cashews, etc. If you’re allergic to nuts, consider replacing pine nuts with seeds like sunflower or use a heavier hand with the sesame seeds.
• Sesame seeds: These add a major nutty flavor to enrich your broth.
• Cucumber: This is a refreshing topping to cut through the soup’s richness.
• Gluten-free noodles: Use any kind you like!
• Filtered Water: You’ll need about 3 cups water for this recipe. 
• Ice Cubes
• Salt
• Toppings: sliced cucumbers, sesame seeds, green onions, chili peppers, soybean sprouts, and/or shredded seaweed.

How to Make Korean Soybean Soup

Step-by-Step Instructions

1. ​​Start by soaking your soybeans in filtered water overnight or for at least 1-2 hours to help them soften.
2. Transfer the soybeans and soaking water into a pot and bring the water to a rolling boil. Boil for 10 minutes, then remove from heat and let sit until the water cools down to room temperature.
3. Add pine nuts and sesame seeds to a dry pan over medium heat and cook for 2-3 minutes, regularly shaking the pan to toast. Once lightly golden brown, remove from heat.
4. Add your pine nuts, sesame seeds, and strained soybeans into a high-speed blender along with 3 cups filtered water and salt. Blend on high and pass through a strainer to remove any pulp. Refrigerate mixture until ready to serve.
5. To serve, cook gluten-free noodles according to package directions and divide them into two bowls. Pour chilled broth over the noodles, adding 2-3 ice cubes if desired, and top with fresh cucumber. Add salt to taste, and enjoy with any additional sides and toppings.

Expert Tips

• Make-Ahead: You can prep the milk broth in advance. However, fresh plant milk tends to spoil after a few days. So don’t keep it in the fridge for more than 2-3 days maximum.
• Spicy: To make this recipe spicy, feel free to add gochugaru or gochujang to the soup. 

How to Serve Korean Soybean Soup

• This noodle soup is served cold. In fact, there are often ice cubes in the bowl to keep it super chilled. It’s great to enjoy during the summer and warmer seasons especially.

If you’re looking for vegan Korean side dishes (“banchan”) to serve with Kongguksu, here are some delicious options:

• Kimchi: Kimchi is fermented cabbage or other vegetables with a spicy and tangy flavor. It adds a burst of flavor and texture to the meal.
• Kongnamul Muchim: This side dish features seasoned soybean sprouts. Blanched, then tossed with sesame oil, garlic, soy sauce, and other seasonings.
• Gamja Jorim: Braised potatoes cooked in a soy sauce-based glaze. The potatoes are tender and savory, making them a perfect accompaniment.
• Danmuji: Pickled radish strips that are sweet and tangy. They add a refreshing crunch and balance to the meal.
• Dubu Jorim: Braised tofu. Simmered in a savory sauce made with soy sauce, garlic cloves, and other seasonings. It provides protein and a savory element to the meal.
• Vegan Japchae: A noodle dish made with sweet potato glass noodles and stir-fried vegetables. Use vegan-friendly ingredients like mushrooms, bell peppers, spinach, carrots, and onions.

More Vegan Korean Recipes

Korean Mung Bean Pancakes – Bindaetteok/빈대떡

Braised Korean Tofu – Dubu Jorim / 두부조림

Korean Radish Soup (Vegan Mu Guk)

Vegan Dashi

If you make this Korean Soybean Soup, be sure to tell me what you think with a comment below!