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09.22.10 by  

The Cool (“Soup”) Factor

Hot summer nights. Icy-cold bowls of noodles. Set fire to your burger recipe — this unexpected headliner will turn up the heat on your summer-party menu.

Summer is coming to an end and we’re riding the last heat wave with a recipe that trumps snow cones and popsicles in the cool factor. Meet Cold Soybean Noodles a.k.a. Kong Gook Soo.

You can pimp out your purée by blending in toasted sesame seeds or pine nuts. (But why waste those last summer hours being a blender jockey?)

A traditional Korean recipe created for hot seasons, this soup isn’t just chilled — ice cubes are dunked into the broth just before serving to bring temps down to an arctic level. Everything about this dish screams summer fun without the sweat.

Our advice: Gather your friends and have a cold noodle party to commemorate the end of scorching temps (BBQ parties are so beginning of summer). It’s not everyday you garnish your pasta with ice cubes and frosty cucumbers.

Kong Gook Soo

We suggest a cup of hot summer jam while you blend (and shimmy).

  • 1 cup white soybeans (can be purchased at any local Asian market and are sometimes referred to as meju beans)
  • 2 cups wheat noodles
  • Julienned cucumbers
  • Black sesame seeds
  • Sea salt
  • Ice cubes
  1. Leave soybeans in water overnight (approximately 8 hours).
  2. Drain and place beans in a pot with water and bring to boil. When finished, drain and rinse in cold water.
  3. Purée beans with 2 ½ cups of water until liquefied (you can add water to dilute to your preferred consistency). Place in refrigerator to chill.
  4. Boil noodles 5 to 6 minutes, or as instructed by directions on packaging. Drain and rinse noodles in cold water.
  5. Place noodles in a bowl and pour the soybean soup on top.
  6. Garnish with julienned cucumber and black sesame seeds.
  7. Place as many ice cubes as you’d like (2 to 3 is what we do).
  8. Mix in sea salt to taste.