Ingredients with Measurements:
- 1 cup dried soybeans
- 8 cups water
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 cup kimchi, chopped
- 1 tablespoon gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Special equipment needed:
- Blender or food processor
- Large pot
- Strainer
- Mixing bowl
Step-by-step instructions:
1. Soak the dried soybeans in water overnight or for at least 8 hours.
2. Drain the soybeans and rinse them with fresh water.
3. In a large pot, bring 8 cups of water to a boil. Add the soybeans and boil for 10 minutes.
4. Drain the soybeans and rinse them with cold water.
5. In a blender or food processor, blend the soybeans with 2 cups of water until smooth.
6. Strain the soybean mixture through a fine-mesh strainer into a mixing bowl.
7. Add 2 cups of water to the soybean mixture and stir well.
8. Add 1 teaspoon of salt, minced garlic, and sesame oil to the soybean mixture and stir well.
9. In a separate mixing bowl, mix together the chopped kimchi, gochujang, soy sauce, rice vinegar, and sugar.
10. Ladle the soybean mixture into bowls and top with the kimchi mixture.
11. Garnish with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 8 hours (soaking time) + 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boil the soybeans in water until cooked.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 23g
- Protein: 13g
Substitutions for ingredients:
- You can use canned soybeans instead of dried soybeans.
- You can use vegetable broth instead of water for a richer flavor.
- You can use any type of vinegar instead of rice vinegar.
Variations:
- You can add cooked noodles to the soup for a heartier meal.
- You can add boiled eggs or sliced meat as a topping.
- You can use different types of kimchi for a different flavor.
Tips and tricks:
- Make sure to rinse the soybeans well after soaking to remove any impurities.
- Blend the soybeans in small batches to ensure a smooth texture.
- Adjust the amount of salt to your taste.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with the kimchi mixture on top.
- Garnish with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, blend in more soybeans to thicken it.
Food safety advice:
- Make sure to cook the soybeans thoroughly to avoid any foodborne illnesses.
Food history:
- Kongguksu is a traditional Korean cold noodle soup made with soybean broth.
Flavor profiles:
- Creamy, nutty, savory, tangy, and spicy.
Serving suggestions:
- Serve the soup cold on a hot summer day for a refreshing meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean