Kongguksu is a light, refreshing Korean noodle dish typically enjoyed in the summer. This dish comes at the perfect time as New York City is experiencing once of the worst heat waves I can remember. The last few weeks of summer tends to be cooler but not this year. It’s very hot! And hot in the city should have it’s own word in the dictionary because it’s very different than the hot summers I’ve experienced in LA. New York City hot is humid and sticky with barely any breeze.
This cold noodle dish will cool you down on these humid days. It’s quick and easy with no cooking required. Toss noodles with vegetables together and pour a cold glass of soy milk to create this easy, fresh dish. The soy milk will quench your thirst from the summer heat while the vegetables will add texture and nutrients to the meal.
Making your own soy milk for this dish is recommended (but optional!). My homemade version of soy milk is here if you want to check it out. I like to make my own as I haven’t found soy milk that delivers the same frothy, nutty taste as homemade soy milk does. If you have, I would love to hear your recommendations.
Love Korean food? Check out my other Korean recipes here! Have leftover vegetables? Click over to my Summer Roll recipe!
quick notes
- Feel free to substitute and/or add other vegetables you have in your refrigerator. Serve cold!
EASY SOY MILK NOODLES (KONGGUKSU)
makes 2 servings
Ingredients
- 1 cup soy milk or homemade soy milk
- 1 bunch of soba or somen noodles (if gluten-free, use 100% buckwheat noodles)
Garnish
- ¼ cup green onions, sliced cucumber, red and purple carrots, tomatoes each
- Sprinkle in seaweed and black sesame seeds (optional)
Cook noodles according to the package and rinse with cold water. Toss noodles with garnishes and pour in cold, homemade soy milk!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
