Table
of Contents
-
Introduction to “Kongguksu (콩국수)”
- Recipe
- Ryu Soo-young’s “Bean-free Kongguksu (콩 없는 콩국수)”
•
Cooking Video
• Main
Ingredients
•
Seasoning
•
Step-by-Step Cooking Instructions
[Appendix]
Translated Video Script
 |
| Bean-free Kongguksu [Photo Credit] KBS Entertain |
Introduction
to “Kongguksu (콩국수)”
For an
introduction to “Kongguksu (Cold Soybean Noodles),” please refer to the first
dish in the blog post linked below.
🔖 Best Summer Seasonal Foods in Korea: Refreshing & Nutritious
Dishes to Beat the Heat
Making
the soy milk broth for kongguksu from scratch can be quite a hassle. That’s why
today, I’m introducing a noodle dish that tastes like kongguksu but actually
contains no beans—using a recipe from Chef Ryu Soo-young.
If
you’re looking for authentic kongguksu, I recommend visiting a Korean grocery
store in the summer. There, you’ll always find ready-made soy milk broth
available for purchase, which makes it easy to prepare kongguksu at home.
Recipe
- Ryu Soo-young’s “Bean-free Kongguksu (콩 없는 콩국수)”
📺 Video - Ryu Soo-young’s “Bean-free Kongguksu”, New Release, Fun-Staurant
🛒 Main Ingredients (for 1 serving)
-
Frozen udon noodles
- 1/4 cucumber
- 2–3 cherry tomatoes
- 1 egg
- 1 slice of cheese (cheddar recommended)
- 1 tablespoon sesame seeds
⚖️ Seasoning
-
A pinch of salt
- A dash of black pepper (adjust to taste)
📖 Step-by-Step Cooking Instructions
Noodle
Prep
-
Boil frozen udon noodles for about 1 minute. Rinse under cold water to chill
and remove excess starch.
-
Slice the cucumber and cherry tomatoes.
Sauce
Prep
-
In a blender, combine 1 egg, 1 slice of cheese, 1 tablespoon of sesame seeds,
and a pinch of salt. Blend until smooth.
-
Add black pepper to taste.
Finish
& Serve
-
Place the cold udon noodles in a large bowl. Pour the prepared sauce over the
noodles.
-
Top with sliced cucumber and cherry tomatoes.
-
Season further with a bit of salt or even sugar, depending on your preference.
-
Mix thoroughly and enjoy your beanless version of Korean-style cold
soybean noodles.
-
Optional toppings: pickled radish (danmuji), imitation crab sticks, extra
cucumber.
📌 Cooking Tips
-
Frozen udon is best, but refrigerated udon or kalguksu noodles (Korean
knife-cut noodles) also work well.
-
Be mindful of boiling time depending on the type of noodles.
-
The sesame seeds should be finely blended to bring out the rich, nutty
flavor—don’t skip this step!
-
This is a refreshingly budget-friendly and straightforward dish, perfect for
those hot summer days when your appetite disappears. Whip it up in minutes and
slurp away the heat.
[Appendix] Translated Video Script
I have
translated only Ryu Soo-young's dialogue from the cooking session. Please refer
to it.
🗣️ Transcript Video
🕛 0:20
“오늘 보여드릴
요리는
우연히
발견한
거예요”
"The
recipe I'm showing you today? I stumbled upon it by chance."
“(세상)
어디에도
없어, 되게
웃겨.”
“You
won’t find this anywhere else. It’s funny.”
“이걸 만들었더니,
박여사님의
리액션
때문에 (요리) 이름을
정한
건데.”
“I
made this once, and thanks to Ms. Park’s reaction, I came up with the name.”
🐾
Ms. Park refers to actress Park Ha-sun, who is the wife of Chef Ryu Soo-young.
“콩 없는 콩국수.”
“Beanless
bean noodles.”
“콩 없는 콩국수.”
“Bean-free Kongguksu.”
“어,
저도
그래서
왜
이리
콩국수
맛이
날까
고민을
했는데…”
“Yeah,
even I was wondering—why does it taste exactly like bean noodles?”
“아무튼 재밌어요.
한
번쯤
따라해
보시면, 어
뭐지? 이
뭐지? 이런
생각을
할
수
있는 (요리입니다.)”
“Anyway,
it’s fun. Try making it once and you’ll go, ‘Wait, what? What is this?’”
“그 전에 먼저 소개시켜
드릴
게
있어요.”
“But
first, there’s something I want to introduce.”
“앉아서 하니까 편하더라구요.”
“Sitting
down like this makes it super easy.”
“우동면 중에 이렇게 냉동면이
있어요.”
“There’s
a frozen version of udon noodles like this.”
“냉동면을
쓰면
쫄깃쫄깃, 수타(면) 같은
느낌이
나요.”
“When
you use frozen noodles, they’re chewy—almost like hand-pulled noodles.”
“우동면이라고
하면
보통
압축팩에
냉장보관
되는
우동면을
생각하잖아요.”
“When
people think of udon, they usually imagine the refrigerated, vacuum-packed
kind.”
“그것도 물론 맛이 있는데 그건 툭툭 끊어져.”
“Sure,
those are fine too—but they break apart easily.”
“떡볶이 떡처럼.”
“Like
rice cakes in tteokbokki.”
“근데 냉동면을
쓰면, 쫄깃쫄깃, 수타(면) 같은
느낌이
나요.”
“But
frozen udon? That gives you that bouncy, chewy texture—just like handmade
noodles.”
“되게 쫄깃하고
우리가
아는
그
콩
배인
우동집
같은
느낌, 그런
쫄깃한
질감이
나요.”
“It’s
super chewy—like the kind you get at those old-school noodle joints with rich
soybean broth.”
“휴게소 보다 더 쫄깃하게
나와요.”
“Even
chewier than the noodles at rest stops!”
🐾
Here, '휴게소' refers to highway rest stops in Korea. These days, they
offer a wide variety of food, but back in the day, udon was one of the most
common dishes you’d find at highway rest stops or train stations.
“이거 보통 국산으로
치면, 개당
한 500원.”
“For
domestic brands, it’s usually around 500 won per pack.”
“비싸지 않아 오히려 값도 싸.”
“Not
expensive at all. Actually, it’s pretty cheap.”
“콩 없이 콩국수를
먹어
봅시다. 시원하게 ~”
“Let’s
enjoy some cold bean noodles—without the beans!”
“넣을 게요.
(물이) 끓기
시작하면 1분이요.”
“I’ll
put the noodles in. Once the water starts boiling, it’s just one minute.”
“자 이제 소스를 만들어 볼게요.”
“Now
let’s make the sauce.”
“계란,
남선이가
좋아하는
참깨.”
“Eggs,
and sesame seeds—Nam-seon’s favorite.”
🐾
Nam-seon is the culinary nickname of Chef Ryu Soo-young.
“소금,
맛소금
아니에요.”
“Salt—but
not flavored salt!”
“그리고 마지막,
감칠맛을
높여줄
친구. 치즈!”
“And
lastly, our umami booster—cheese!”
“자 그러면 알려 드릴께요.”
“Okay,
here’s how you do it.”
“계란 하나,
치즈 (1장).”
“One
egg, and one slice of cheese.”
“참 이것 저것 다 해보다보니까
별
게
다
나오더라구.”
“I’ve
tried all kinds of things, and weirdly, they all work.”
“참깨 한 숟가락,
소금
한꼬집”
“One
spoon of sesame seeds, one pinch of salt.”
“이렇게 해서,
갈아야
돼.”
“Now
blend it all up.”
“네,
이제
갈면
돼요. 끝!”
“Yep,
just blend it—done!”
“참깨 갑니다.
고대로
따라하시면
돼요.”
“In
goes the sesame. Just follow exactly like this.”
“깨가 다 갈려야 돼요.
깨가
잘
갈리는
게
중요해요.”
“Make
sure all the sesame seeds are blended—it’s super important.”
“다 했어요.”
“Done.”
“바로 분리해 주세요.
이거
다쳐.”
“Detach
the blender right away. It can be dangerous.”
“이거 넉 놓고 여기 있다 돌아가면
큰
일
나요.”
“Don’t
leave this unattended and walk away—it’s a disaster waiting to happen.”
“항상 도깨비 방망이 조심하고,
얘
있는
집에서는 (다
사용하면) 무조건
분리해야
돼요.”
“Always
be careful with this blender stick. If you have one, detach it every single
time.”
“자 여기다가
이제
넣어야
될
게
있어요.”
“Now,
we’ve got one more thing to add here.”
“후추!
계란을
좀
비리다고
생각하시는
분들은
약간
비릴
순
있어요.”
“Pepper!
If you think eggs taste a bit eggy, well, it can smell a little.”
“그런 분들은 후추를 넉넉하게
넣으시면
돼요.”
“In
that case, just go heavy on the pepper.”
“13
바퀴
돌렸어요.”
“I
grounded it 13 times.”
“끝.
(이것이) 소스가
돼요.”
“Done.
That’s your sauce.”
“콩 맛이라기보단
콩국수
맛이
나는
거예요.”
“It
doesn’t really taste like beans—it tastes like bean noodles.”
“오,
신기해.”
“Oh,
that’s wild.”
“우동면,
금방
익어요. 다
익혀서
냉동한
거라서
매우
찬물에
잘
빨아서
헹궈주시면
좋아요.”
“Udon
noodles cook quickly. They’re already cooked before freezing, so rinse well in
ice-cold water.”
“면 그릇에 넣으시고,
이게
비벼먹는
콩국수예요.”
“Put
the noodles in a bowl—this is a mixed version of bean noodles.”
“비빔 콩국수 같은 게 돼요.”
“It’s
like bibim-kongguksu.”
“예,
콩국물에, 자작한
콩국물에
비빔면
같은
게
돼요.”
“Right,
a slightly soupy bean sauce that mixes like bibim-myeon.”
“콩국수에
뭐가
필요해? 오이.”
“What’s
essential in kongguksu? Cucumber.”
“간편하지만,
재밌는
콩국수.”
“Simple,
but fun bean noodles.”
“콩없는 콩국수 완성!”
“Beanless
bean noodles—done!”
🕛
4:48
“설탕을 좋아하면,
설탕을
넣어
드시고, 소금
좋아하면
소금을
넣어
드시고, 이제
저기다가
간만
하시면
돼요.”
“If
you like sugar, add sugar. If you prefer salt, add salt. Just season it to your
liking.”
0 Comments