Kongguksu (Cold Soy Milk Noddle) 콩국수. Cucumber, dried soybeans, egg, ice cubes, pine nuts, salt, sesame seeds, thin noodles, tomato, water. Kong-guksu (콩국수) or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles.
Kawan-kawan dapat menyiapkan Kongguksu (Cold Soy Milk Noddle) 콩국수 hanya dengan menggunakan 7 bahan dan 2 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Kongguksu (Cold Soy Milk Noddle) 콩국수 yuk!
Bahan-bahan Kongguksu (Cold Soy Milk Noddle) 콩국수
- 85 gr mie pandan, rebus matang, bilas air dingin. Tiriskan (lihat resep).
- Sejumput garam halus.
- 200-250 ml soy milk.
- Additional/Topping.
- Secukupnya es batu.
- Secukupnya ceri.
- Telur rebus, mentimun Jepang,tomat ceri, semangka (*aku skip).
Place the mounds in a colander to drain. 꿀메이드 콩국수 : Kong-guksu(Cold bean soup with noodles) : Honeykki 꿀키. How to make Korean fermented soybean paste (Doenjang: 된장) & soy sauce (Guk-ganjang: 국간장). Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles.
Cara memasak Kongguksu (Cold Soy Milk Noddle) 콩국수
- Rebus mie sampai matang aldente. Tiriskan, bilas dengan air matang dingin. Sisihkan..
- Masukkan mie rebus kedalam mangkuk, tambahkan susu kedelai, garam, es batu dan topping sesuai selera. Sajikan segera..
Kongguksu. (콩국수, Kong-Guksu, Kong Guk Su, Konggooksoo, Kong Gook Soo). Kongguksu is a Korean summer classic that combines noodles and a cold, soy milk broth. Traditionally, the broth is made from scratch by cooking and puréeing soybeans, occasionally with the addition of sesame. Making soy milk is not as hard as you think. The soybeans are soaked, then cooked and pureed until smooth.
