Cold Noodle with Soybean Soup
A summer delicacy made by mixing boiled thin wheat noodles with chilled and nutty soybean broth. The rich nuttiness of the soybean soup and the chewy texture of the noodles come together to create a refreshing dish.
Cultural background
A dish often enjoyed in summer to cool off, characterized by the nutty soybean soup and cold noodles. Cold Noodle with Soybean Soup is particularly sought after in the summer months and is popular among those who enjoy rich flavors.
Origin & history
No single story can be pinned down as the origin of Cold Noodle with Soybean Soup. What can be said is that soaking, boiling, and grinding soybeans has long been part of everyday Korean eating, and the practice of adding boiled noodles to the soybean soup as a full meal took root over time.
Even without a meat broth, the fat and protein in the soybeans give the soup body, helping it develop into a filling summer noodle dish.
Regional & modern variations
- Seoritae Cold Noodle with Soybean Soup — A version of Cold Noodle with Soybean Soup made by grinding seoritae, a type of black soybean. The soup may have a pale gray or purplish hue, and its aroma can seem deeper than versions made with regular white soybeans.
- Pine Nut Cold Noodle with Soybean Soup — A style that adds pine nuts to the soybean soup before grinding, giving it extra nuttiness. The oily aroma of the pine nuts makes the soup feel smoother and richer.
How Koreans eat it
Many restaurants offer Cold Noodle with Soybean Soup as a summer-only menu item. In Korea, once the weather starts to heat up, signs sometimes appear in front of restaurants saying ‘콩국수 개시’ (kongguksu gaesi, “Cold Noodle with Soybean Soup now available”). Freshness matters for the soybean soup, so it is kept chilled, and restaurants commonly focus on selling it during the season when orders are highest.
Taste & how to choose
First-time diners may be surprised that the soybean soup is not sweet. Rather than expecting the sweetness of soy milk, think of a savory, clean, nutty flavor from finely ground boiled soybeans. Good soybean soup has little beany odor, is not too thin, and does not leave a coarse, powdery texture in the mouth.
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Goes well with
Ingredients
How it's made
- 1Boil the thin wheat noodles in boiling water and rinse in cold water to prepare.
- 2Soak and boil the soybeans, then blend them to make soybean soup.
- 3Add salt to the soybean soup to season it.
- 4Mix the thin wheat noodles in the cold soybean soup and serve with cucumber.
Nutrition
* Estimated values per serving.
Allergens
Contains wheat noodles, so not gluten-free.
How to order
콩국수 주세요
Kong-guk-su ju-se-yo
Cold Noodle with Soybean Soup, please
Customize your order
Price range
₩9,000
Traveler tips
How to eat it
Where to try it
Frequently asked questions
- Do you add salt or sugar?
- Both are possible. Depending on the region and personal preference, some people season it with salt for a savory taste, while others add sugar for sweetness. Start with a small amount, taste the soybean soup, and adjust from there.
- Is the soybean soup in Cold Noodle with Soybean Soup the same as soy milk?
- They may look similar, but they are usually different. The soybean soup for Cold Noodle with Soybean Soup is a thick broth made from ground boiled soybeans, and it is generally not sweetened. Since it is eaten with noodles, it tends to be made richer and more savory.
- Why is it hard to find in winter?
- Cold Noodle with Soybean Soup is seen as a cold summer dish, so demand is heavily seasonal. The soybean soup also needs to be kept fresh, so some restaurants prepare it only during the hot months.
Last reviewed: 2026-10-07