Kongguksu
Chilled soy milk noodles topped with beef, cucumber, tomato, and cilantro — a refreshing Korean summer bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 2 cups soy milk
- 8 ounces thin wheat noodles
- 4 ounces sliced beef
- 1 medium cucumber
- 1 medium tomato
- ¼ cup cilantro
Instructions
- 1
Cook the 8 oz noodles in boiling salted water until tender, about 5-7 minutes. Drain, rinse under cold water, and divide between 2 bowls.
- 2
Season the 4 oz sliced beef with salt and pepper. Sear in a hot skillet until browned and cooked through, about 2-3 minutes per side.
- 3
Pour 1 cup of cold soy milk over each noodle bowl. Top with the beef, 1 sliced cucumber, 1 sliced tomato, and 0.25 cup cilantro leaves.
- 4
Add salt to taste and serve immediately, chilled.
- 5
For extra flavor, stir in a splash of sesame oil or a pinch of gochugaru if you have them.
Tools you’ll need
- pot
- skillet
- colander
- knife
- cutting board
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