| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 9g | 1g | 52g |
| sugars | fibre | protein | salt |
| 7g | 9g | 15g | 0.58g |
Why I Love South Korean Vegan Kongguksu
There are few things more delightfully surprising in the culinary world than a dish that subverts expectation, while still warming your stomach and your heart. Today, I bring to you a South Korean delight, the Vegan Kongguksu, a chilled soybean soup that proves hearty doesn’t always mean hot.
My Love Affair with Kongguksu
I may come from a lineage of hearty Italian cooking, but my culinary journey has led me across international borders, both real and imagined. A dish like Vegan Kongguksu, with its rich and creamy soybean broth and soft noodles, sings to my love for the comforting staple of pasta, albeit in an entirely unique way. This Korean masterpiece, served chilled, is an adventurous delight, one that brings a refreshing edge to my otherwise warming culinary repertoire.
Garnering inspiration from a globally renowned chef, David Chang, the creator of the Momofuku food brand, I’ve learned that sometimes, the best way to honor our traditions is by bravely stepping into uncharted territories. While my Italian roots prompted a love for pasta and hearty sauces, it was Chang’s creative approach to Asian cuisine which inspired me to create this delightful Vegan Kongguksu recipe.
Food Fusion at its Finest
This dish, at its core, is a testament to the joy of discovery, paying homage to the global family we all share. While reminiscent of the traditional minestrone found in my family kitchen, Vegan Kongguksu offers a lighter, yet equally satiating experience. The balanced blend of rich soybeans, paired with the refreshing crunch of cucumbers and the burst of cherry tomatoes, the fusion of East and West becomes an art on the palate.
I find the Vegan Kongguksu pairs splendidly with a side of Kimchi Fried Rice, embracing the Korean flavors, or even an Italian Caprese Salad, for a truly international blend. Food, after all, is a conversation across cultures, a way to express love and sustain health.
So, as I delight in this Vegan Kongguksu, I’m reminded that we are all global citizens, united by the universal language of food. It is an invitation to explore the world one delicious bite at a time. And I extend this invitation to you, opening up my heart and my kitchen, where Italian-American meets South Korean, where tradition meets innovation, and where every bite speaks of love.
What You’ll Need
- 2 cups dried Soybeans
- 9 cups of Water for boiling
- 8 cups Cold Water for blending
- 1.5 teaspoons of Salt
- 6 bundles of Thin Noodles
- 1 teaspoon of Vinegar
- 2 teaspoons of Sugar
- 2 Cucumbers
- 6 Cherry Tomatoes
- 2 tablespoons of Sesame Seeds
Method
Step One
Begin with the dried Soybeans. Soak them in a bowl of water overnight to soften them. Drain out the water the next morning.
Step Two
In a pot, add the drained Soybeans and 9 cups of Water. Bring this mixture to a boil, then simmer for around 40 minutes until the Soybeans become very soft.
Step Three
After the Soybeans have softened, drain out the water. Put the Soybeans in a blender, then add in the 8 cups of Cold Water. Blend until you have a smooth, creamy mixture.
Step Four
Pour the blended mixture back into the pot. Add 1.5 teaspoons of Salt and bring to a boil. Let it simmer for about 10 minutes, then remove from heat and allow it to cool thoroughly.
Step Five
While the Soup is cooling, bring another pot of water to boil. Add the Thin Noodles into the boiling water, and cook according to the package instructions. Once cooked, drain and rinse the noodles under cold water.
Step Six
In a small bowl, mix together 1 teaspoon of Vinegar and 2 teaspoons of Sugar until the sugar has completely dissolved.
Step Seven
Dice up the Cucumbers and halve the Cherry Tomatoes. Set aside. Grind the Sesame Seeds into a fine powder.
Step Eight
To serve, put a mound of the cooked noodles in a bowl. Pour over the cooled Soybean soup until the noodles are completely covered. Top with the diced Cucumbers, halved Cherry Tomatoes, and sprinkle over the ground Sesame Seeds. Drizzle over the Vinegar and Sugar dressing to complete the dish. Enjoy this Vegan Kongguksu!
