description Kongguksu Overview
Kongguksu is a Korean noodle dish served in a cold broth made by soaking, cooking, and finely grinding soybeans with water. The pale, creamy broth is generally seasoned simply, while cucumber, sesame seeds, tomato, or other light garnishes may be added according to the preparation. Commonly eaten during hot weather, the dish combines wheat noodles with the protein and characteristic nutty flavor of soybeans.
help Kongguksu FAQ
What is kongguksu?
Kongguksu, written 콩국수 in Korean, is a cold noodle dish served in a pale broth made from ground soybeans and water. The broth is creamy, nutty, and usually seasoned simply. [Korea.net](https://www.korea.net/Government/Current-Affairs/Korean-Wave/view?affairId=489&articleId=138025&subId=717)
How is the soybean broth for kongguksu made?
A traditional method soaks soybeans for about eight hours, boils them, and blends them with water until smooth. Korea.net's recipe uses 200 grams of soybeans and 350 grams of plain noodles. [Korea.net](https://www.korea.net/Government/Current-Affairs/Korean-Wave/view?affairId=489&articleId=138025&subId=717)
What toppings are used on kongguksu?
Cucumber strips and tomato are common toppings, and the broth may be adjusted with salt or other simple seasonings. The Korean government recipe specifically lists cucumber and tomato alongside the soybean broth and plain noodles. [Korea.net](https://www.korea.net/Government/Current-Affairs/Korean-Wave/view?affairId=489&articleId=138025&subId=717)
Is kongguksu vegetarian, and when is it eaten?
The classic soybean broth is meat-free, and kongguksu is especially associated with hot Korean summers. Strict vegans should still check the noodles and toppings because recipes can vary. [Korea.net](https://www.korea.net/Government/Current-Affairs/Korean-Wave/view?affairId=489&articleId=138025&subId=717)
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