Learn how to make Kongguksu, Korean cold noodles in soy milk soup, in just 10 minutes using tofu. No need to grind soybeans! This healthy, vegan summer noodle dish is perfect for hot days. If you love Korean cold noodles, this easy recipe is a must-try—beyond spicy dishes like Buldak Ramen, Korea has light, nutritious noodles like this one.
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What is Kongguksu? 콩국수
Kongguksu is a traditional Korean summer dish of noodles served in cold soybean soup. The soup is usually made from white soybeans, though black soybeans can also be used. You can use various noodles: thin wheat noodles (somen), medium wheat noodles, or even buckwheat noodles for a chewier, healthier option.
Kongguksu is a vegan dish rich in plant-based protein. Since it is low in fat and high in protein, many Koreans enjoy it as a diet-friendly meal when they are trying to lose weight.
What Does Kongguksu Taste Like?
Because the soybeans are ground, the soup is thick and rich. However, since it is low in fat and high in protein, it is light and not heavy after eating. The soup base has a nutty, slightly salty flavor. The rich taste of soybeans is deeply infused into the cold broth, which pairs perfectly with chewy noodles. Crunchy cucumber and soft-boiled eggs add a refreshing texture, creating a perfectly balanced combination.
Healthy Korean food for Weight Loss
Here’s my 1-week Korean diet meal plan (Diet Dosirak) that helped me lose 20kg! By enjoying just one light yet nutritious Korean lunch box each day, you can build healthier eating habits, achieve sustainable weight loss, and create a strong, healthy body that lasts for life.
Traditional Kongguksu Recipe with Soybeans
To make the best kongguksu(cold soy milk noodle soup), you need white soybeans. Also called meju beans, these soybeans are used to make Korean doenjang (soybean paste) and tofu.
Ingredients
- White soybeans (Meju beans)
- Water
- Salt and sugar
Steps
- First, rinse the soybeans thoroughly and soak them in water for about 8 hours. This softens the beans for cooking.
- Once soaked, the beans will roughly double in size. Gently rub them by hand to remove the skins.
- Then, boil the beans in water until soft, and blend them until smooth. After blending, chill the soy milk in the refrigerator for about 3 hours until it is very cold.
Following this method will result in Kongguksu with the richest, creamiest, and most nutty soybean flavor.
10-Minute Tofu Kongguksu (Easy Alternatives)
Abroad, white soybeans can be hard to find. Some people use chickpeas as a substitute. But soaking, peeling, boiling, and blending beans is such a hassle, isn’t it? And summer heat only makes the process even less appealing. Plus, white soybeans aren’t something you always have at home.
In these cases, many Koreans buy pre-made soy milk soup from the store or make the soy milk with tofu instead. For those living outside Korea, finding white soybeans is even more difficult, so using tofu is a super simple way to make Kongguksu noodles.
However, when I searched YouTube, Instagram, or Google for tofu-based easy Kongguksu recipes, none of them tasted truly nutty—they literally just tasted like tofu. That’s why I added my secret ingredients to make the tofu version taste 99% like real soybean soup. I even gave it to my boyfriend without telling him it was made with tofu, and he couldn’t tell the difference at all—it tasted 100% like traditional Kongguksu to him. With my easy kongguksu recipe, you can recreate the same authentic taste of original Kongguksu at home!
Ingredients for Tofu Kongguksu
- Tofu
- Milk or soy milk
- Misutgaru: Check the recipe below for substitutions
- Peanut butter
- Salt and sugar
- Somen or wheat noodles
- Cucumber, boiled egg, and sesame seeds for topping
Steps
- Blend tofu with milk, misutgaru, peanut butter, salt, and sugar until smooth.
- Chill in the fridge.
- Serve over cold noodles and top with cucumber, boiled egg, and sesame seeds.
Healthy Vegan Korean Noodles
Korean Kongguksu becomes a vegan dish if you skip the egg toppings. It is one of the few 100% vegan foods in Korean cuisine. If you want this tofu soy milk Korean cold noodles recipe to be completely vegan, simply skip the egg and use soy milk instead of regular milk.
I know that people who prefer plant-based diets often struggle to find alternatives when trying Korean food because many dishes include fish sauce or meat. In those cases, you can confidently recommend this soy milk noodles soup. If you want to make it gluten-free, using 100% buckwheat noodles is best, though rice noodles can also be used.
Sugar vs Salt
One of the big food debates among Koreans is whether to pour the sauce over sweet and sour pork (bumeok vs jjikmeok). The next popular debate is about Kong guksu 콩국수: sugar or salt? Some people season Kongguksu with salt to add a savory, slightly salty flavor, while others prefer to add sugar for a sweet taste. I usually use salt, but in today’s recipe, I included both salt and sugar. You can adjust the amounts according to your personal preference.
Best Toppings for Kongguksu
- Julienned Cucumber: Adds a refreshing crunch and enhances the cool flavor of the dish.
- Boiled Egg: Most Korean noodle dishes include a boiled egg as a standard topping!
- Sesame Seeds: Adds a nutty flavor, though usually in small amounts, so it mostly serves as a visual garnish.
- Cherry Tomatoes: Not typically used in restaurants, but in home cooking, cherry tomatoes are often cut and added.
Other Popular Korean Cold Noodles
Like other Asian countries, Korea has many noodle dishes, and in summer, people love to eat Korean cold noodles. Here’s an introduction to some of Korea’s most popular cold noodle dishes along with their recipes so you can enjoy them at home.
Soy Sauce Bibim Guksu
Thin wheat noodles (somen) are boiled, cooled, and tossed in a soy sauce–based dressing. It has a sweet and savory flavor with a lingering nutty aroma from sesame oil. This is a non-spicy Korean noodle dish that’s often a favorite among children. Here’s a really easy soy sauce bibim guksu recipe—you can enjoy it with family or friends. It’s one of the simplest Korean dishes to make.
Kimchi Bibim Guksu
Cold somen noodles are mixed with a spicy-sweet-sour gochujang (Korean chili paste) sauce and topped with kimchi for a crunchy texture. This is a classic home-style noodle dish in many Korean households. The kimchi refreshes your taste buds, making it perfect for hot summer days. This kimchi bibim guksu is based on my Korean mom’s recipe.
Naengmyeon
Chewy noodles made from buckwheat or arrowroot are served in a cold broth. Pyeongyang naengmyeon and Hamheung naengmyeon are the most famous varieties. The broth is usually made with meat and vegetables, and the dish is topped with egg and cucumber.
Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)
One of the trendiest summer noodle dishes in Korea right now. Buckwheat noodles are mixed with a light soy sauce seasoning, and perilla oil is added instead of sesame oil for a rich, nutty flavor. This dish is famous in Gogi-ri, Yongin, where Koreans often wait two hours just to eat it.
Foods That Pair Well with Kongguksu
- Kimchi: Kimchi pairs well with almost any Korean dish, but for mild, non-spicy dishes like Kongguksu, plain flavors can feel a bit bland for Korean tastes. That’s why Koreans always enjoy this Korean cold noodles with spicy kimchi—it balances and complements the dish perfectly.
- Mandu: In many Korean noodles restaurants, dumplings are a popular side dish. Koreans often feel that noodles alone aren’t quite enough for a full meal, so they order a side. Savory, flavorful mandu adds richness and umami. Since Kongguksu doesn’t contain meat, eating mandu fills that gap, making the meal feel complete.
- Mandu I used (bibigo gyoza): US
FAQ about Kongguksu
Can I make Kongguksu without tofu?
Yes, you can use chickpeas or traditional soybeans. Tofu is a shortcut that still gives authentic taste.
Is Kongguksu vegan?
Yes, this dish is fully vegan as long as you skip the boiled egg topping and replace the milk with soy milk.
What type of noodles are best for Kongguksu?
Somen (thin wheat noodles) or medium wheat noodles are traditional. Buckwheat noodles are great for gluten-free and chewier texture.
How do I make Kongguksu taste nutty with tofu?
Blend tofu, misutgar, peanut butter, salt, sugar and milk or soy milk. Chill before serving. You can check the substitutes for misutgaru in the recipe below.
Kitchen Guide
- Blender: Essential for smooth soy milk soup
- Korean Cold Noodles Bowl: Keeps the noodles chilled and refreshing
Disclosure: Blonde Kimchi is part of the Amazon Services LLC Associates Program, an affiliate advertising program that allows websites to earn advertising fees by linking to Amazon.com and promoting products.
10-Min Tofu Kongguksu Recipe | Vegan Korean Cold Noodles
Equipment
- 1 cold noodles bowl (the link in the blog article)
- 1 Blender (the link in the blog article)
- 1 Pot
- 1 Knife & cutting board
- 1 Spoon
Ingredients
- 200 g somen noodles (any noodles are fine)
Kongguksu Soup with Tofu
- 300 g tofu
- 750 ml milk or soy milk
- 2 tbsp peanut butter
- 1 tbsp misutgaru (Korean grain powder) (Korean grain powder, if you don't have it, use 2 handfuls of cashews instead)
- 0.7 tbsp salt
- 0.3 tbsp sugar (you can skip it, if you want)
Toppings
- 1 egg (a half for each)
- 1/5 cucumber
Instructions
- In a blender, combine tofu, sesame seeds, peanut butter, and misutgaru.If you don’t have misutgaru, use 2 handfuls of cashews instead.
- Add salt, sugar, and milk (or soy milk) to the blender. Blend until smooth.
- Once the soy milk soup is ready, place it in the refrigerator to keep it cold while you prepare the other ingredients.
- Boil the egg, then cut it in half for topping. Thinly slice the cucumber for garnish.
- Cook the somen noodles, then rinse them in cold water to cool.
- Place the noodles in a bowl and pour the tofu soy milk soup over them.
- Top with half of the boiled egg and the sliced cucumber.
Kongguksu 콩국수
- Add ice cubes for an extra refreshing touch.
- It's so nutty and flavorful! The perfect Korean cold noodles for summer
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
This is so easy and nutty. I highly recommend this