Kongguksu (Korean Cold Soy Milk Noodle Soup) Recipe

Name: Classic Kongguksu (Korean Cold Soy Milk Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ½ cup dried soybeans (90g), washed and soaked in cold water overnight; 2 tbsp toasted sesame seeds; 2 tbsp pine nuts; 8 oz somyeon (thin wheat flour noodles); 1½ tsp kosher salt; 1 hard-boiled egg, shelled and cut into 8 pieces; ½ cup cucumber matchsticks; 1 small tomato, sliced; 10–12 ice cubes, optional

By Jiwon Kim · August 7, 2026

No stove-hovering, no simmering stock, nothing hot involved at all. Kongguksu is a bowl of thin noodles drowned in cold, creamy soy milk broth — the kind of dish built entirely around beating the heat. “Kong” means soybean, “guksu” means noodles — put together, it’s exactly what’s in the bowl.

The earliest record of Koreans eating kongguksu turns up in a cookbook from the late 1800s, describing noodle soups made from soybean milk and sesame seeds. The dish is well over 200 years old, and it’s stuck around because the idea hasn’t needed much improving: cold, nutty, filling, and about as far from a hot broth as Korean noodle soup gets.

Compared to other Korean cold noodle dishes, kongguksu stands apart for how mild it is. Where naengmyeon and bibim guksu lean spicy or tangy, kongguksu is calm and nutty — a different kind of refreshing.

Kongguksu is best served alongside other summer staples — pair it with spicier Bibim Guksu or a portable Tuna Kimbap for a picnic spread.

Classic Kongguksu (Korean Cold Soy Milk Noodle Soup)

Thin wheat noodles in a chilled, nutty soy milk broth made from scratch with soaked soybeans, pine nuts, and sesame seeds.

Prep 15 min

Cook 20 min

Chill 2–24 hr

Cuisine Korean

Servings

Ingredients

½ cup dried soybeans (90g), washed and soaked in cold water overnight
2 tbsp toasted sesame seeds
2 tbsp pine nuts
8 oz somyeon (thin wheat flour noodles)
1½ tsp kosher salt
1 hard-boiled egg, shelled and cut into 8 pieces
½ cup cucumber matchsticks
1 small tomato, sliced
10–12 ice cubes, optional

Instructions

Strain the soaked beans and add to a heavy pot with 2 cups of water. Cook uncovered for 15 minutes over medium-high heat, then cover and simmer another 5 minutes over low heat.
Remove from heat, uncover, stir, and let cool for 10 minutes.
Transfer the beans and about ½ cup of the cooking water to a blender. Add 3 cups of cold water, the pine nuts, and the sesame seeds.
Blend at high speed for 1 to 2 minutes, until completely smooth and creamy.
Transfer the soy milk to an airtight container and refrigerate for at least 2 hours (up to 24) until ready to use.
Bring a large pot of water to a boil. Add the noodles, stirring so they don’t stick, and cook for 2 to 3 minutes.
Taste a noodle to check doneness — there shouldn’t be any hard center. Drain and rinse in cold running water, gently rubbing the noodles between your palms until cold and no longer slippery.
Divide the noodles into 2 portions, gently squeeze out excess water, and place in 2 large shallow bowls.
Stir salt into the chilled soy milk. Pour over the noodles in each bowl. Top with cucumber, egg, and tomato. Add ice cubes if using, and serve right away with kimchi and a few side dishes.

Notes & Variations

Want it faster? Skip the soybean-soaking process entirely: blend 10oz (300g) soft or firm tofu with 1½ cups unsweetened soy milk, 1 cup cold water, ½ cup dry roasted peanuts, and 2 tbsp sesame seeds. Season with salt and a pinch of sugar. Ready in about 10 minutes, no chilling required beyond the blend itself.
Black soybeans work in place of yellow, with the same method — cook, peel, and blend.
Somyeon is traditional, but thicker chewy noodles like buckwheat, udon, or kalguksu are a good alternative if you find thin noodles get lost in the thick broth.
Leftover soy milk keeps in the fridge for 3 to 4 days. Keep the broth separate from the noodles until ready to serve — kongguksu doesn’t hold up well once assembled.

Nutrition (approx., per serving): Calories: 676 kcal · Protein: 30g · Carbs: 68g · Fat: 33g · Saturated fat: 5g · Sodium: 1520mg · Fiber: 7g · Sugar: 9g
Figures are for the tofu-shortcut version (see note above). The traditional version made with soaked soybeans and pine nuts runs closer to 792 kcal per serving; a simpler version without added nuts comes in around 209 kcal.

FAQ

What is kongguksu?

A cold Korean noodle dish made with thin wheat noodles served in a chilled, creamy soy milk broth. "Kong" means soybean and "guksu" means noodles.

Is it served hot or cold?

Cold — that's the entire point of the dish. It's specifically a summer food, served ice-cold, sometimes with ice cubes added directly to the bowl.

Can you make it with tofu instead of whole soybeans?

Yes. Blending silken or firm tofu with plain soy milk is a common shortcut that skips the soaking-and-cooking process entirely — see the note in the recipe above.

How do you pronounce "kongguksu"?

Roughly "kong-gook-soo," with the emphasis fairly even across the syllables.

Can you freeze it?

The soy milk broth can be frozen and used later. The noodles and toppings should always be prepared fresh, since kongguksu doesn't hold up well once assembled.

Kongguksu (Korean Cold Soy Milk Noodle Soup) Recipe