![5-Minute Kong-guksu with Edamame (콩국수, 풋콩국수) | Korean Soy Milk Noodle Soup [Vegan-Friendly]](https://i0.wp.com/123kimchi.com/wp-content/uploads/2024/07/%ED%81%AC%EA%B8%B0%EB%B3%80%ED%99%98Snapshot-16-07-2024-09_22.png?resize=750%2C500&ssl=1 "5-Minute Kong-guksu with Edamame (콩국수, 풋콩국수) | Korean Soy Milk Noodle Soup [Vegan-Friendly]")
When summer hits its peak and the heat is inescapable, many Koreans turn to one of the most refreshing meals imaginable: Kong-guksu (콩국수), or chilled soy milk noodle soup. This dish is creamy, cooling, and deeply satisfying. And yes, it’s traditionally vegan too!
In this simplified version, we make Kong-guksu with putkong (풋콩), also known as young soybeans or edamame. It’s bright, beautiful, and done in 5 minutes using frozen precooked putkong (edamame). No soaking. No boiling soybeans. Just summer in a bowl.
Watch it on Youtube:
Why Use Putkong (Edamame) in Kong-guksu?
While traditional Kong-guksu is made with mature soybeans, young soybeans (putkong, also known as edamame) offer a sweeter, softer, and more vibrant alternative.
- Rich in plant protein and vitamins like K & C
- Naturally sweet and creamy
- Faster to prepare (no need to cook from scratch)
This version was inspired by my grandma, who would harvest young soybeans from her garden in late summer to make her signature green-hued kong-guksu. The taste? Brighter and more refreshing than regular soy milk noodles and just as nostalgic.
Salt or Sugar? The Great Kong-guksu Debate
In Korea, this dish splits the table in two:
Team Salt: Lightly season the soup with salt for a savory, clean flavor
Team Sugar: Stir in sugar until it tastes like sweetened soymilk
The difference often comes down to region. Jeolla province tends to favor sugar, while Gyeongsang province prefers salt. Having grown up in Gyeongsang and later lived in Jeolla during my teens, I’ve tasted both!
💡 Try both ways and find your preference.
For salt: use the amount in the recipe.
For sugar: start with 1 tablespoon and adjust to taste.
Why This Kong-guksu is the Easiest Ever
This version is streamlined for summer ease:
- Uses frozen precooked edamame (most store-bought ones are!)
- No soy milk machines or nut milk bags needed
- Just a blender, noodles, and a few garnishes
Bonus: I used organic Dutch-grown putkong (edamame)! Look for local young soybeans if possible.
Ingredients (Serves 1)
For the soup:
- 1 cup frozen precooked edamame
- ½ cup hot water (for blending/thawing)
- ½ cup cold or room-temp water
- 1 tsp salt (or sugar, if preferred)
For the noodles:
- 80g dried somyeon (thin wheat noodles)
- 5 cups water (to boil)
- 1 tsp salt
For garnish:
- ¼ cup cucumber, julienned
- 1 cherry tomato, halved
How to Make Edamame Kong-guksu
1. Make the Soy Soup
- Rinse frozen edamame under water
- Blend with ½ cup hot water until smooth (should resemble hummus)
- Add ½ cup cold water and 1 tsp salt (or sugar), blend again until smooth
- Chill in fridge while preparing noodles
2. Cook the Noodles
- Boil 5 cups of water with 1 tsp salt
- Add noodles and cook according to package (5–7 mins)
- Add cold water to the pot if it boils over. This step also makes sure the noodles are nice and chewy too! Repeat the step if the water boils up again.
- Drain and rinse under cold water, rubbing gently to remove excess starch
3. Assemble Your Bowl
- Add noodles to a bowl
- Pour over chilled edamame soy soup
- Top with cucumber and tomato
- Add a few ice cubes for extra chill, or adjust thickness with more water if needed
Optional Add-ins
- A spoon of cashew or pine nuts blended with edamame adds richness
- A dollop of nut butter for deeper flavor
- Sprinkle with sesame seeds for garnish
Fun Fact
Kong-guksu is one of the few Korean dishes that’s almost always vegan by tradition, thanks to its roots in Buddhist temple cuisine. A perfect example of how simplicity and balance shine in Korean food.
FAQ: Edamame Kong-guksu
Can I use other noodles?
Yes! Try capellini (angel hair pasta) or soba as substitutes for somyeon.
Can I make this ahead?
Yes, make the soup 1 day ahead and keep it chilled. Cook noodles fresh.
How can I make it creamier?
Add soaked cashews, pine nuts, or a spoon of tahini while blending.
What does it taste like with sugar?
Like sweetened soy milk—surprisingly good! Especially refreshing as a midday meal.
Final Notes
This 5-minute Kong-guksu with edamame is perfect for the hottest days of summer. It’s wholesome, beautiful, and deeply refreshing—without turning on the stove (well, except briefly for the noodles).
Try it your way: sweet or savory, and with whatever noodles you have. Either way, you’ll be slurping up the taste of summer.
맛있게 드세요 (masitge deuseyo) — enjoy your meal!
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5-Minute Kong-guksu with Putkong (Edamame) | Korean Soy Milk Noodles
Ingredients
- 1 cup frozen precooked edamame most of frozen edamame are precooked
- ½ cup hot water to blend & thaw the frozen beans
- ½ cup water (room temperature or cold)
Noodles
- 80 g dried somyeon (thin wheat noodles) 3 oz.
- 5 cup water to boil
- 1 teaspoon salt
To garnish
- ¼ cup cucumber, cut into matchsticks
- 1 cherry tomato cut in half
Instructions
- Put frozen edamame beans into a sieve and give a quick rinse under running water
- Transfer the beans into a food blender and add ½ cup of hot water. Blend until smooth. At this stage, it should have the consistency of hummus.
- Add another ½ cup of water (this time, cold or room temperature) and salt. Blend until smooth.
- Keep the soup chilled before serving.
Prepare garnishes
- Cut cucumber into matchsticks and halve the cherry tomato.
Cook the noodles
- Boil 5 cups of water in a pot and add salt. Bring to a boil and add the noodles when boiling.
- If the water boils up, add 1 cup of cold water to the pot to calm it down. This step also makes sure the noodles are nice and chewy too! Repeat the step if the water boils up again.
- Cook until the time written on the noodle package.
- Drain on a fine sieve and shock the noodles with cold water.
- Rinse the noodles with your hands while rubbing the noodles against each other. This step ensures the noodles have nice texture and keep from clumping.
Plating
- Add the noodles to a pasta bowl and add a generous amount of soup.
- Top it with cucumber and cherry tomato. You can also add some ice cubes to make it cooler or dilute the soup with a bit more water depending on your preference.
