Lunch · 30 min · korean

Kongguksu

Weeknight-friendly Korean cooking: Kongguksu comes together in 30 minutes with dried soybeans, somyeon noodles, and not much else. The macros do the talking: 20g protein, 70g carbs, and 14g fat in every 480-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 cup Dried soybeans
• 6 oz dry Somyeon noodles
• 1/2 Cucumber
• 1 tsp Sesame oil
• 1 tbsp Sesame seeds
• 1 tsp Salt

Steps

1. Simmer the soaked soybeans 25-30 minutes until completely tender — undercooked beans make a gritty, beany broth.
2. Drain and rinse under cold water, rubbing the beans between your palms to slip off the skins; clear skins mean a whiter, cleaner-tasting broth.
3. Blend the beans with 4 cups of ice-cold water and a pinch of salt until completely smooth, about 2 full minutes — patience here is the recipe.
4. Cook the noodles, rinse well in cold water, and divide into chilled bowls.
5. Pour over the cold soy broth, top with cucumber and a drizzle of sesame oil, and finish each bowl with sesame seeds and salt to taste at the table.

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