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Tuesday 29 July 2025 12:23:36 GMT
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Cold Noodles in Korea : Kong-Guksu This is a dish loved in Korea for its creamy, nutty, and refreshing flavors. Ingredients - Noodles (wheat flour noodles recommended, but capellini pasta can be substituted if unavailable) - Tofu - Salt - Sugar - Roasted sesame seeds - Peanut butter - Cucumber - Tomato Recipe (Serves 2) 1. Soak capellini pasta in cold water for 2 hours. (This step enhances the noodles’ chewy texture. If short on time, boil for 10 minutes until fully cooked, not al dente.) 2. In a blender, add 500g of tofu and fill the tofu container with water 1.5 times (maintaining a 2:3 tofu-to-water ratio). 3. Add 2 tablespoons of sugar, 1 tablespoon of salt, 4 tablespoons of roasted sesame seeds, and 2 tablespoons of peanut butter, then blend until smooth (1~2 minutes). 4. Mix the cooked noodles with the blended tofu sauce, then garnish with sliced cucumber and tomato to finish. Tip - Adding a bit of salt while eating will enhance the nutty flavor.
Cold Noodles in Korea : Kong-Guksu This is a dish loved in Korea for its creamy, nutty, and refreshing flavors. Ingredients - Noodles (wheat flour noodles recommended, but capellini pasta can be substituted if unavailable) - Tofu - Salt - Sugar - Roasted sesame seeds - Peanut butter - Cucumber - Tomato Recipe (Serves 2) 1. Soak capellini pasta in cold water for 2 hours. (This step enhances the noodles’ chewy texture. If short on time, boil for 10 minutes until fully cooked, not al dente.) 2. In a blender, add 500g of tofu and fill the tofu container with water 1.5 times (maintaining a 2:3 tofu-to-water ratio). 3. Add 2 tablespoons of sugar, 1 tablespoon of salt, 4 tablespoons of roasted sesame seeds, and 2 tablespoons of peanut butter, then blend until smooth (1~2 minutes). 4. Mix the cooked noodles with the blended tofu sauce, then garnish with sliced cucumber and tomato to finish. Tip - Adding a bit of salt while eating will enhance the nutty flavor.
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