The Pantry
Korean

Kongguksu

A chilled Korean noodle bowl with silky soy milk broth, chewy wheat noodles, cucumber, and a savory sesame finish. This version makes 2 generous servings and keeps the broth clean and lightly seasoned so the soybean flavor stays front and center.

Prep 25 minCook 12 minRest 8 hr 30 minAdjust servings ↓
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Kongguksu
~750 calper person · ~1500 total
~$2.65meal total · ~$1.32 per person

Estimated calories and US ingredient costs.

This recipe scales best by broth volume, not by cook time. For 4 servings, use a 6-quart pot and a blender that can hold the batch in two rounds if needed. For larger batches, keep the broth chilled separately from the noodles and build each bowl just before serving so the texture stays smooth and the noodles do not absorb too much liquid. The broth absorbs no deep-frying oil; any richer body comes from the soybeans, sesame, and a small amount of retained cooking liquid, so nutritional scaling should not add fryer-oil calories.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Soak and prep the soybeans

~480 min cook

Soak and prep the soybeans.

Put 1 cup dried soybeans in a bowl, cover with 3 cups water, and soak for at least 8 hours or overnight in the refrigerator

Ingredients
  • 3 cupsWater, divided
Step 2

Drain well

After ~480 min

Drain well, then rub the beans between your hands under cool running water to loosen skins.

Skim off any floating skins and give the beans one last rinse.

Step 3

Cook the beans until tender

~25 min cook

Cook the beans until tender.

Transfer the soaked soybeans to a saucepan and add 5 cups fresh water.

Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 20 to 25 minutes, until the beans are completely tender but not falling apart

Ingredients
  • 5 cupsWater, divided
Step 4

Drain

After ~25 min

Drain, then cool briefly.

Reserve 1 cup of the cooking liquid in case you want to thin the broth later.

Step 5

Blend the soybean broth

~30 min cook

Blend the soybean broth.

Add the cooked soybeans, 2 cups cold water, 1 tbsp toasted sesame seeds, 1 tbsp toasted sesame oil, 1 tsp fine salt, and 1 tsp minced garlic to a blender.

Blend on high until very smooth and creamy, about 1 minute.

For the silkiest texture, strain through a fine-mesh sieve into a bowl, pressing with a spoon.

Chill the broth for at least 30 minutes so it tastes cold and cohesive.

Ingredients
  • 10 cups total for recipeWater, divided
  • 1 tbspToasted sesame seeds
  • 1 tbspToasted sesame oil
  • 1 tspFine salt
  • 1 tspGarlic
Step 6

Check the dish

After ~30 min

Check Kongguksu and continue when ready.

Step 7

Cook and rinse the noodles

~4 min

Cook and rinse the noodles.

Bring a large pot of water to a boil.

Add 4 oz dry somyeon and cook according to package timing, usually 3 to 4 minutes, stirring once or twice so the strands do not clump.

Drain immediately and rinse under cold running water until the noodles feel fully chilled and the surface starch is washed away.

Drain very well so the bowl does not turn watery.

Ingredients
  • 10 cups total for recipeWater, divided
  • 4 oz total for recipeSomyeon or other thin wheat noodles, dry
Step 8

Adjust the broth texture

~2 min

Adjust the broth texture.

Whisk the chilled soybean broth.

If it has thickened too much in the refrigerator, whisk in 2 tbsp unsweetened soy milk or a little of the reserved bean cooking liquid until it pours like heavy cream.

Taste and add a pinch more salt only if needed, keeping the broth lightly seasoned rather than aggressively salty.

Ingredients
  • 1 tsp total for recipeFine salt
Step 9

Assemble the bowls

~2 min

Assemble the bowls.

Sprinkle with the remaining 1 tsp toasted sesame seeds and the chopped scallions.

Ingredients
  • 1 tspToasted sesame seeds
  • 1 tbspScallions
Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Kongguksu: Divide the drained noodles between 2 deep bowls and ladle the cold soybean broth over the top.

Kongguksu: Divide the 2 oz cucumber matchsticks between the bowls and top each with half of the hard-boiled egg.

Kongguksu: Serve immediately while the noodles are cold and the broth is fresh.

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Ingredients

For 2 people

  • 1 cup dried soybeans, sorted and rinsed
  • 10 cups water, divided
  • 4 oz somyeon or other thin wheat noodles, dry
  • 2 oz cucumber, cut into thin matchsticks
  • 1 small hard-boiled egg, peeled and halved
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame oil
  • 1 tsp fine salt
  • 2 tbsp unsweetened soy milk, for thinning if needed
  • 1 tsp toasted sesame seeds, for garnish
  • 1 tbsp chopped scallions
  • 1 tsp minced garlic

Method

  1. Soak and prep the soybeansPut 1 cup dried soybeans in a bowl, cover with 3 cups water, and soak for at least 8 hours or overnight in the refrigerator. Drain well, then rub the beans between your hands under cool running water to loosen skins. Skim off any floating skins and give the beans one last rinse.
  2. Cook the beans until tenderTransfer the soaked soybeans to a saucepan and add 5 cups fresh water. Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 20 to 25 minutes, until the beans are completely tender but not falling apart. Drain, then cool briefly. Reserve 1 cup of the cooking liquid in case you want to thin the broth later.
  3. Blend the soybean brothAdd the cooked soybeans, 2 cups cold water, 1 tbsp toasted sesame seeds, 1 tbsp toasted sesame oil, 1 tsp fine salt, and 1 tsp minced garlic to a blender. Blend on high until very smooth and creamy, about 1 minute. For the silkiest texture, strain through a fine-mesh sieve into a bowl, pressing with a spoon. Chill the broth for at least 30 minutes so it tastes cold and cohesive.
  4. Cook and rinse the noodlesBring a large pot of water to a boil. Add 4 oz dry somyeon and cook according to package timing, usually 3 to 4 minutes, stirring once or twice so the strands do not clump. Drain immediately and rinse under cold running water until the noodles feel fully chilled and the surface starch is washed away. Drain very well so the bowl does not turn watery.
  5. Adjust the broth textureWhisk the chilled soybean broth. If it has thickened too much in the refrigerator, whisk in 2 tbsp unsweetened soy milk or a little of the reserved bean cooking liquid until it pours like heavy cream. Taste and add a pinch more salt only if needed, keeping the broth lightly seasoned rather than aggressively salty.
  6. Assemble the bowlsDivide the drained noodles between 2 deep bowls and ladle the cold soybean broth over the top. Divide the 2 oz cucumber matchsticks between the bowls and top each with half of the hard-boiled egg. Sprinkle with the remaining 1 tsp toasted sesame seeds and the chopped scallions. Serve immediately while the noodles are cold and the broth is fresh.

Before you cook

What to get ready

Mixing bowls, covered containers and the recipe's blender or saucepan only where specified.

Soak and fully cook soybeans before blending; chill the strained broth promptly rather than leaving it on the counter.

If something needs adjusting

Broth feels gritty

Blend thoroughly and strain as needed; add a little soy milk only after checking the finished texture.

Toppings lose their texture overnight

Keep nuts, crisp toppings and delicate fresh fruit separate until serving instead of mixing the entire batch in advance.

Store for later

Keep prepared food refrigerated at 40°F or below. Portion with clean utensils and use an insulated bag with ice packs when taking it away from home.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining cucumber in a smashed cucumber salad.

Next use for your ingredients: Smashed cucumber salad →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a cleaner, colder bowl, chill the cooked broth and noodles separately before assembling. If your soybeans are older and the broth tastes thin, blend a little longer and use the sieve step so the texture stays smooth instead of grainy. Keep the seasoning modest because chilled broths read less salty than hot ones.

Make it work for you

If you cannot find somyeon, use thin spaghetti cooked to just shy of al dente, then rinse aggressively in cold water. For a nuttier broth, replace half the sesame seeds with 1 tbsp cashew butter, but blend it fully so the soup stays smooth. Do not swap in sweetened soy milk, which will dull the savory flavor.

Use more of your toasted sesame oil and scallions in kimchi mandu.

Can I make kongguksu ahead for lunch the next day?

Yes. Make the soybean broth and boil the eggs up to 2 days ahead, then chill them separately in covered containers. Cook the noodles just before serving if possible, because rinsed noodles tighten and stick over time. If you must assemble ahead, toss the noodles with a spoonful of broth to keep them loose, then add the remaining broth and toppings just before eating.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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