KongGukSu (콩국수) – Korean Cold Noodles with Tofu

KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Dish served with cucumber, tomato and sesame seeds for garnish with ice cubes in broth
KongGukSu (콩국수) is a Korean Cold Noodle dish served in soy bean broth. Here, the broth is made from blended tofu with coconut milk. It’s served cold with ice and topped with hard-boiled egg, tomato slices, cucumber slices and roasted sesame seeds.

KongGukSu (콩국수) is Korean cold noodles using a soybean broth. Traditionally, SoMyeon/Somen (소면) Korean wheat noodles are used. These are thin noodles that are easy to cook.

The traditional KongGukSu also requires soy beans. Typically, this means rinsing, boiling and blending whole soy beans in a long, involved process. Tofu is basically the same thing. It’s cheap and readily available, so we’re going to use it here.

This is also a great recipe for anyone wondering what to make with tofu. The resulting broth is rich and creamy, so you don’t have to worry about people not liking the unique texture of tofu, which can be hit-or-miss for some palates. These Korean cold noodles are quick and easy to make.

Korean Cold Noodles – Video Recipe

Click on the video below to follow along or scroll past to view the ingredient list and directions.

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KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Ingredients - Broth, noodles and garnish
KongGukSu (콩국수) – Ingredients – Broth, noodles and garnish
  • Noodles:
  • Broth:
    • 1 block tofu (medium or firm)
    • 1~2 cups Milk – Soy, Almond or Coconut Milk
    • ½ teaspoon Salt
    • (Optional) 1~2 Tablespoons Peanut or Almond Butter
    • (Optional) – Crushed Almonds, Walnuts and/or Sesame Seeds
  • Garnish:
    • Hard-boiled egg
    • Tomato (Roma or Cherry)
    • Cucumber
    • Roasted Sesame Seeds


Noodle Preparation

  1. For 1~2 servings, grab noodles in your hand and measure 1~2 cm / ¾-inch diameter in your hand.
  2. Bring a quart of water to boil and add noodles. Start timer and cook on low boil for 3~4 minutes.
  3. Stir occasionally to prevent noodles from sticking.
  4. In a colander, rinse noodles and set aside to drain for a few minutes.
KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Boiling the SoMyeon noodles
Here we show SoMyeon noodles being boiled in water. Boil for 3~4 minutes, stirring occasionally to prevent noodles from sticking to the pot.
Rinsing noodles in colander. Rinse thoroughly until they don’t feel slimy.

Soy Bean Broth

  1. In a blender, combine tofu, salt and milk/water. Add optional nuts and/or nut butter.
  2. Blend and check consistency and flavor. Add milk/water if needed to make broth on the runny side.
    Add salt to taste
KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Ingredients for Soybean Broth
Ingredients for Soybean Broth – Add to blender and blend.


  1. Cucumber:
    • Cut a block of cucumber.
    • Slice into the side and roll the cucumber to cut into a thin sheet
    • Slice the sheet of cucumber into thin slices
KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Slicing Cucumber
Slicing cucumber into sheets by rolling with knife
  1. Tomato – Slice tomatoes into thin slices
  2. Hardboiled egg – Slice in half lengthwise
  3. Serving

    1. Place noodles in serving bowl,
    2. Pour soy bean broth over noodles,
    3. Place cucumber slices, tomato slices and a slice of hard-boiled egg over noodles.
    4. Sprinkle roasted sesame seeds over dish,
    5. Add a few ice cubes to broth and serve.

    Be sure to view the video to make the recipe easier to follow. We hope it turns out tasty. Let us know how it turns out in the comments.

    KongGukSu (콩국수) - Korean Cold Noodles in Soy Bean Broth - Sesame seeds for garnish
    KSesame seeds sprinkled over served noodles and broth for garnish

    If you want to learn how to make other Korean dishes visit our main page at Yorihey.com.

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