🌞 Refreshing Korean Soy Milk Noodles (Kongguksu) Recipe – Perfect for Hot Summer Days!

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 Looking for a light and cooling summer meal?

A bowl of Korean cold soybean noodles (Kongguksu) with cucumber and black sesame seeds
Kongguksu (Korean cold soybean noodles) is a nutritious and satisfying dish made with simple ingredients like tofu and somyeon (wheat noodles).
This recipe is dairy-free and perfect for anyone seeking a refreshing, healthy bowl of noodles!

🥢 What Is Kongguksu?

Kongguksu (콩국수) is a traditional Korean cold noodle dish made with a savory soybean (or tofu) broth.
Popular during hot summer months, it's refreshing, filling, and easy to make at home.
This version uses tofu and almond milk instead of soybeans for a quick and easy shortcut without sacrificing taste.

🍜 Ingredients (1 Serving)

Ingredients for Kongguksu: somyeon noodles, tofu, almond milk(or water), cucumber, and peanut butter

  • 97g somyeon (thin wheat noodles)

  • 150g tofu (about half a block)

  • 190ml almond milk (or water + ice as a substitute)

  • 1/4 tsp salt

  • 1 tbsp peanut butter

  • 1 tbsp stevia (or other sweetener)

  • 1/5 cucumber (thinly sliced)

  • 1/4 tsp black sesame seeds

👩‍🍳 How to Make Korean Soy Milk Noodles (Kongguksu)

1️⃣ Blend the broth

Add all ingredients except the noodles into a blender.
Blend for about 15 seconds until smooth and creamy.

Tofu, almond milk, and peanut butter blended for Kongguksu broth

Tip: The peanut butter adds a deep nutty flavor!

2️⃣ Cook the noodles

Boil plenty of water (about 10x the volume of noodles) over high heat.
Add somyeon in a fan shape and cook for 3.5 to 4.5 minutes.

Boiling somyeon noodles for Korean cold noodle dish

Pro Tip: Use a wok to reduce the chance of water overflowing. If it starts to boil over, add a bit of cold water 2–3 times for chewier noodles.

3️⃣ Rinse the noodles

Drain and rinse the cooked noodles under cold running water 3 times to remove excess starch.

Rinsing cooked noodles under cold water to make them chewy

4️⃣ Assemble the dish

Place noodles in a bowl.
Pour the blended broth over the noodles.
Garnish with julienned cucumber and sprinkle with black sesame seeds. Done!

Serving Kongguksu in a bowl with garnished cucumber and sesame seeds

🥄 Recipe Tips

  • If you don’t have almond milk, just use cold water with ice!

  • For extra flavor, try adding roasted sesame seeds or a few soaked cashews to the blender.

  • This is a great vegan-friendly, dairy-free, and low-calorie recipe.

✅ Why You’ll Love This Kongguksu Recipe

  • Perfect for hot weather

  • Easy and quick to make

  • Customizable to your taste

  • Healthy and light meal option

  • No soybeans needed – just tofu and a blender!


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