Kongguksu — cold tofu and peanut noodles

Name: Kongguksu — cold tofu and peanut noodles
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 160 g Egg-free plain dry wheat noodles; 400 g Tofu; 500 g Water; 25 g Roasted peanuts; 10 g Sesame seeds; 8 g Sugar; 4 g Salt; 150 g Cucumber; 120 g Tomato

Chilled Korean wheat noodles in a blended tofu and roasted-peanut broth with cucumber and tomato.

Estimated total time: 20 minutes2 portionsAbout 570 kcal per portion

Korean cold noodles in a pale soybean broth with cucumber — Photo: Hyeonyoung Lee 21 · CC BY-SA 4.0 · Photo source. The photographed broth uses Paju soybeans, not the measured blended tofu and roasted-peanut shortcut; the pictured sauce at the back is not part of this recipe.

Ingredients for 2 portions

160 g Egg-free plain dry wheat noodles
400 g Tofu
500 g Water
25 g Roasted peanuts
10 g Sesame seeds
8 g Sugar
4 g Salt
150 g Cucumber
120 g Tomato

Method

Set 500 g cold water aside. Cut 150 g cucumber into fine matchsticks and 120 g tomato into small wedges. Grind 25 g roasted peanuts and 10 g sesame seeds in a blender until fine, then add 400 g plain tofu, 8 g sugar, 4 g salt and the cold water; blend until smooth. Refrigerate the broth while the noodles cook.
Boil 160 g dry somyeon in plenty of fresh water according to the packet, usually 4–6 minutes, until fully cooked. Drain, rinse thoroughly under cold running water to remove starch, and drain well. Do not add the boiling water to the measured broth.
Divide the cold noodles between two bowls, pour half the tofu broth over each, then top with the cucumber and tomato. Serve immediately; the broth thickens as the noodles sit.

Adapted from Korean cook Kim Jeong-ho’s tofu-shortcut kongguksu published by The Korea Herald. The reference uses peanut butter; this version finely blends measured plain roasted peanuts to reuse a stocked ingredient, so a weak blender may leave a coarser broth. It differs from soybean-soaking recipes and from the pictured Paju-bean broth. Choose plain tofu and egg-free somyeon for vegan suitability, and check packaged noodle labels. The 20-minute window assumes cold water and a working blender; extra chilling takes longer. Wheat, soy, peanuts and sesame are present. Calories are editorial ingredient estimates.

두부 콩국수

Allergens and ingredient checks

Listed allergens: gluten, peanuts, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Kim Jeong-ho / The Korea Herald — Simple soy milk noodles

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