''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold

soy milk Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original ...

broth. It comprises noodles made with

wheat flour Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ...

and soup made from ground

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

s. It is unknown when Korean people started eating ''kongguksu''; however, in accordance with the mention of the dish along with ''kkaeguksu'' () in '' Siui jeonseo'', a

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

-era

cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetize ...

published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region.

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{{Soups Korean noodle dishes Noodle soups Soy-based foods Cold noodles

See also

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