Summer Returns for Korea’s Beloved Kongguksu (Soybean Cold Noodles)
Creatrip Team
a month ago
Korean cold soybean noodle soup, kongguksu, is a uniquely Korean summer dish made by soaking, boiling and grinding soybeans into a creamy broth poured over noodles. Its distinctiveness comes from Korea’s soybean tradition (used for tofu, soybean sprouts and fermented sauces) and soft mineral content in local water. Some restaurants serve kongguksu year-round, but many keep it a seasonal summer specialty; fans eagerly await shops like Seoul’s Jinju Hoegwan and Kangsanok and Gwangju’s Daesong Kongmul. Preferences vary widely—bean variety (white soybeans or black “seoritae”), fineness of the ground soy, broth thickness, noodle texture, and seasoning (salt in eastern regions vs. sugar in western regions). Prices also draw attention as summer approaches, with leading restaurants often setting the trend. Regional favorites include eateries in Seoul, Jeonju, Gwangju, Mokpo and Suncheon, marking the start of the kongguksu season for enthusiasts.
