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Cold Soy Milk Noodle Soup (콩국수) with Butter Grilled Mentaiko (명란) on a blue plate

Cold Soy Milk Noodle Soup (콩국수) with Butter Grilled Mentaiko (명란)

Cold Soy Milk Noodle Soup (콩국수) with Butter Grilled Mentaiko (명란) with tomato and arugula

Kongguksu(콩국수), or Cold Soy Milk Noodle Soup, is a beloved Korean dish especially enjoyed during the hot summer months. This authentic Korean recipe features a creamy soy milk broth and chilled noodles, offering a refreshing and nutritious meal. High in protein and nutrients, Kongguksu is a healthy choice for a quick meal. The subtle flavors of the soy milk are perfectly complemented by the buttery, grilled mentaiko (salted pollock roe, 명란), adding a delightful twist to this traditional dish.

Recipe for 2 People


  • 1 cup soybeans
  • 6 cups water
  • 200g somyeon noodles
  • Thinly sliced tomatoes for garnish
  • Fresh arugula leaves for garnish
  • Salt
  • Sugar
  • 1 pack mentaiko (pollock roe)
  • 1 tablespoon butter


  1. Prepare Soy Milk Broth:
    • Soak 1 cup of soybeans overnight.
    • Peel off the skins of the soybeans; they should come off easily when fully soaked.
    • Cook beans in boiling water until al dente.
    • Blend the cooked beans with 200ml water and 3 teaspoons of salt.
    • Chill the soy milk in the refrigerator.
  2. Making your own soy milk is rewarding but time-consuming. If you're busy, you can achieve a similar flavor by blending store-bought soy milk with pine nuts or other nuts.
  3. Cook the Noodles:
    • Cook 200g of somyeon noodles according to package instructions.
    • Rinse the noodles under cold water to cool them down and remove excess starch.
    • Drain well and set aside.
      grilled salted pollock roe with cucumber for wine paring
  4. Grill the Mentaiko:
    • Preheat a grill pan over low heat.
    • Melt 1 tablespoon of butter in the pan.
    • Grill the mentaiko, flipping occasionally, for about 5 minutes until lightly charred.
    • Slice the grilled mentaiko into small pieces.
  5. Assemble the Dish:
    • In serving bowls, place the cold noodles.
    • Pour the chilled soy milk broth over the noodles.
    • Season with a pinch of salt and a touch of sugar to taste.
    • Top with thinly sliced tomatoes, fresh arugula leaves, and the butter-grilled mentaiko pieces.
  6. Serve:
    • Enjoy your refreshing Korean cold noodle soup with a delightful twist of buttery, grilled salted pollock roe!

This dish combines the creamy, nutty flavor of the cold soy milk broth with the rich, savory taste of grilled mentaiko, creating a unique and refreshing summer meal. Find more authentic Korean recipes and ingredients at your favorite Korean online grocery, and explore the best of Korean food online.

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