''Kong-guksu''
[
*] () or noodles in cold soybean soup
is a seasonal
Korean noodle dish
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in Korean language, native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to ...
served in a cold
soy milk
Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...
broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with
wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...
and soup made from ground
soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
s. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' (깨국수,
sesame
Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...
noodle soup) in ''
Siui jeonseo
''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin ...
'', a
Joseon
Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
cookbook
A cookbook or cookery book is a kitchen reference containing recipes.
Cookbooks may be general, or may specialize in a particular cuisine or category of food.
Recipes in cookbooks are organized in various ways: by course (appetizer, first cour ...
published around the late 19th century, it is presumed to have originated at least as early as the 19th century.
See also
*
Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
*
Naengmyeon
Naengmyeon
* (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, ''me ...
*
Kalguksu
''Kal-guksu''
* (; ; ) is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its n ...
References
External links
Kongguksu recipeSoy Milk Noodle Soup (Kongguksu) 콩국수*
Kongguksu recipeat
Patzzi
Kong guksu recipe
{{Soups
Korean noodle dishes
Noodle soups
Soy-based foods
Cold noodles