Kong-guksu

Kong-guksu: A Traditional Korean Dish

Kong-guksu is a traditional Korean dish that is popular during the summer months. It is a refreshing and nutritious dish made with soy milk and noodles. In this article, we will explore the history, ingredients, preparation, and variations of Kong-guksu.

History

Kong-guksu has a long history in Korean cuisine. It is believed to have originated during the Joseon Dynasty (1392-1897) when soybeans were widely cultivated in Korea. The dish was initially consumed by the royal court and later became popular among the general population.

Ingredients

The main ingredients of Kong-guksu are soy milk and noodles. Traditionally, soy milk is made by grinding soaked soybeans and straining the mixture to obtain a smooth liquid. The soy milk is then boiled and cooled before being used in the dish. The noodles used in Kong-guksu are typically made from wheat flour and have a chewy texture.

Preparation

To prepare Kong-guksu, start by making fresh soy milk. Soak soybeans overnight and grind them with water until smooth. Strain the mixture to remove any solids and transfer the liquid to a pot. Boil the soy milk for a few minutes, stirring occasionally. Once boiled, let it cool completely.

In a separate pot, cook the noodles according to the package instructions. Drain and rinse the noodles under cold water to remove excess starch. Divide the noodles into serving bowls and pour the chilled soy milk over them. Garnish with thinly sliced cucumbers, sesame seeds, and a drizzle of sesame oil.

Variations

While the traditional Kong-guksu recipe uses plain soy milk and wheat noodles, there are several variations of this dish. Some people prefer to add a bit of sweetness to the soy milk by adding a small amount of sugar or honey. Others may choose to use different types of noodles, such as buckwheat or sweet potato noodles, to add a unique twist to the dish.

Health Benefits

Kong-guksu is not only delicious but also offers several health benefits. Soy milk is a rich source of protein, calcium, and vitamins, making it a nutritious alternative to dairy milk. It is also low in saturated fat and cholesterol, making it a heart-healthy choice. The noodles in Kong-guksu provide carbohydrates for energy and fiber for digestion.

See Also

• Korean cuisine
• Soy milk
• Noodles

References

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  Kong-guksu made from Paju Jangdan Beans

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  Ofada Rice