Cold and Creamy Comfort: Why Kongguksu Is Korea’s Most Beloved Summer Noodle Dish When the summer heat hits Korea in full force, locals reach for one of the country’s most iconic and refreshing dishes: kongguksu (콩국수). This creamy, cold noodle dish made from soy milk and wheat noodles isn’t just food—it’s a nostalgic symbol of summertime, cherished by generations and gaining new fans every year. So, what exactly is kongguksu? The name literally means “soybean noodles,” and it’s a simple yet deeply satisfying dish. The star of the show is the chilled soy milk broth, made by boiling and peeling white soybeans, then blending them into a smooth, velvety liquid. https://blog.naver.com/kizaki56/223046136289 It’s typically served over somyeon (thin wheat noodles), with classic toppings like julienned cucumber, tomato slices, and a sprinkling of toasted sesame seeds. Some restaurants even float ice cubes in the bowl to keep it extra cool. But kongguksu isn’t just about cooling down. It’s also incredibly nutritious, packed with plant-based protein and healthy fats, making it popular among vegetarians and health-conscious eaters. And because it’s served cold, it feels less heavy than other noodle dishes, even when the broth is rich and creamy. Salt or Sugar? The Great Kongguksu Debate 🍜 https://www.koreanbapsang.com/kongguksu-chilled-soy-milk-noodle-soup/ One of the most charming things about kongguksu is the regional—and personal—variation in how it's eaten. At many restaurants, you’ll find both salt and sugar placed on the table, because everyone has their own opinion about how kongguksu should taste. In most parts of Korea, people season their broth with a little bit of salt, just enough to bring out the nuttiness of the soybeans. But if you’re in the southwestern provinces like Jeolla-do, you might see people adding a touch of sugar instead, giving the dish a subtly sweet and dessert-like edge. This contrast in flavor preferences has even led to friendly debates online—“Team Salt” vs. “Team Sugar.” The good news? You can try both and pick your side. From Homemade Tradition to Modern Favorite https://jamesstrange.com/easy-kong-guksu-recipe/ Kongguksu was once considered a humble, homemade dish—a summer staple in many Korean households. Families would soak and blend soybeans from scratch, often working together in the kitchen to prepare a big batch. For some, the scent of soybeans still triggers warm memories of their mother or grandmother standing over the blender on a hot afternoon. These days, though, you don’t have to make it yourself. Kongguksu has become a seasonal special at countless noodle restaurants across Korea. Each place adds its own twist, from thicker broths to buckwheat noodles to creative garnishes. During peak summer months, it’s not unusual to see long lines forming at well-known spots, with both locals and tourists eager to get their hands on a bowl of this cooling comfort food. Where to Try the Best Kongguksu in Seoul 🌿 If you're visiting Seoul in the summer and want to try kongguksu, two legendary spots stand out: 🔸 Jinju Hoegwan (진주회관) – 26, Sejong-daero 11-gil, Jung-gu, Seoul https://www.chosun.com/culture-life/food-taste/2025/08/05/DWHFU6VKDNCMXDRKA7C4VWQ2KQ/ This old-school favorite is known for its rich, deeply creamy soybean broth and perfectly chewy noodles. The restaurant’s history stretches back decades, and it’s beloved by loyal regulars who come back year after year. 🔸 Eulji Myeonok (을지면옥) – 14, Chungmu-ro, Jung-gu, Seoul https://news.mt.co.kr/mtview.php?no=2024042216153042922 Here, the broth is cleaner and lighter, often made with a blend of soybeans and sesame, paired with buckwheat-style noodles that give the dish a unique texture. It’s a more delicate take, ideal for those new to kongguksu or looking for something less dense. No matter which you try, you're guaranteed to experience a dish that’s as comforting as it is cooling—a bowl full of Korean summer at its finest. Kongguksu isn’t flashy or spicy like some other Korean dishes, but it holds a special place in the hearts of many. It’s food that soothes, nourishes, and reminds you to slow down—perfect for the hottest days of the year. Whether you're a first-timer or a longtime fan, there’s nothing quite like the first sip of chilled soy broth on a summer afternoon. So if you're in Korea this season, don’t miss out on this seasonal treasure. Who knows? You might even join the great sugar-vs-salt debate yourself. 😉 #Kongguksu #KoreanFood #SummerDish #ColdNoodles #SoymilkNoodles #KoreanCuisine #SeoulEats #TraditionalKoreanFood #HealthyKoreanFood #VeganFriendly #KoreanSummer #NoodleLovers #KFood #KoreanNoodles #FoodieTravel #SeoulFood #MustTryKoreanFood #SummerInKorea #JinjuHoegwan #EuljiMyeonok
