Today’s lunch came from nearby 순리대로콩비지 (@sunridaero.kongbiji): a refreshing bowl of 콩국수 (kongguksu), or noodles in chilled soybean broth.
The noodles arrived topped with shredded cucumber, sprouts, and a bright slice of tomato, with the thick, pale-green soybean broth packed separately. After pouring it over the noodles, everything becomes creamy, cool, and wonderfully 고소해요—a Korean word describing a rich, nutty flavor.
This version is also a little sweet, which makes it especially refreshing on a hot Korean afternoon. However, kongguksu is one dish that should not be left sitting around. Once the broth is added, the thin noodles quickly absorb it and become soft. Mix it well, take your photo, and start eating!
Although it feels like a modern summer favorite, kongguksu has appeared in Korean cooking records for centuries.
Kongguksu has a surprisingly long history. A recognizable recipe appears in the late-19th-century cookbook Siuijeonseo, which describes soaking and grinding soybeans, straining the liquid, seasoning it with salt, and adding wheat noodles. Because wheat noodles were once expensive, early versions may have been enjoyed mainly by wealthy households before the dish became a popular summer meal.
Today, kongguksu comes in several varieties. Some restaurants use ordinary yellow soybeans, while others make a darker, slightly earthier broth with 서리태 (seoritae, black soybeans). Related dishes use ground sesame, perilla seeds, or pine nuts for an even richer flavor. Seasoning also varies: many people add salt, while others—particularly in parts of southern Korea—prefer sugar.
Vocabulary
- 콩국수 (kongguksu) — noodles in cold soybean broth
- 콩국물 (konggungmul) — soybean broth
- 고소하다 (gosohada) — to taste rich and nutty
- 달콤하다 (dalkomhada) — to be sweet
- 면이 불다 (myeoni bulda) — for noodles to become swollen or soggy
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