Introduction

Kongguksu powder (콩국수 가루, also called kongguk-garu) is a fine powder of ground soybeans used to make the creamy cold broth for kongguksu, Korea’s chilled soy milk noodle soup. Traditionally, cooks soak, boil and blend soybeans by hand, which takes hours. With the powder, you simply whisk it with cold water and you have a thick, nutty soup base in a minute. Kongguksu is a beloved summer dish, and the powder makes it easy to enjoy anywhere.

Kongguksu Powder at a Glance

Quick facts

• What it is: ground soybean powder for instant cold soy milk soup
• Main ingredients: soybeans, often with peanuts, sesame, other grains and salt
• Taste: nutty, creamy and mildly savory
• Main uses: kongguksu, soy milk drinks, creamy soups and sauces

What is Kongguksu Powder Made Of?

The main ingredient is soybeans that have been cooked or roasted, dried and finely ground. Many products add peanuts, sesame seeds, pine nuts or grains such as rice or barley for extra richness, plus a little salt. Because the beans are already cooked, the powder can be mixed straight into cold water. It is related to misutgaru, but kongguksu powder is soybean-focused and made for savory soup rather than sweet drinks.

Types of kongguksu base

• Plain soybean powder: pure ground white soybeans for a clean flavor.
• Nutty blend: soybeans with peanuts, sesame or pine nuts for a richer soup.
• Black soybean powder: made with black beans for a gray, earthy broth.
• Liquid kongguk: ready-to-pour soy milk soup sold chilled in summer.

What Does Kongguksu Powder Taste Like?

Mixed with water, it tastes like a thick, unsweetened soy milk with a toasty, nutty flavor. It is mild and comforting, and it is seasoned at the table with salt (or sugar in some regions). Served ice-cold with noodles and crisp cucumber, it is refreshing rather than heavy.

Popular Korean Dishes That Use Kongguksu Powder

Kongguksu

Cold noodles in creamy soy milk broth. Recipe below.

Kong-mul (soy drink)

The powder mixed with milk or water and a little honey for a quick drink.

Kong-kalguksu

Knife-cut noodles served in the same nutty soy broth.

Kongbiji-style stew

Some cooks stir a spoonful into stews for a creamy soybean body.

Easy Kongguksu Recipe (Serves 2)

Ingredients

• 7 oz (200 g) somyeon or thin wheat noodles
• 1 cup (about 100 g) kongguksu powder (check your package)
• 3 cups (720 ml) cold water
• 1/2 tsp salt, plus more to taste
• 1/2 cucumber, cut into thin matchsticks
• 1 small tomato, sliced, or a halved boiled egg (optional)
• 1 tsp toasted sesame seeds
• Ice cubes

Instructions

1. Whisk the kongguksu powder into the cold water a little at a time until smooth, or blend for 30 seconds. Season with salt and chill in the refrigerator.
2. Cook the noodles according to the package. Drain and rinse under cold running water, rubbing gently, until fully cold. Drain well.
3. Divide the noodles into two bowls and pour the cold soy broth over them.
4. Top with cucumber, tomato or egg and sesame seeds. Add a few ice cubes and serve right away, with extra salt on the table.

Tip: For a richer soup, replace one cup of the water with unsweetened soy milk, or blend in a spoonful of peanut butter or toasted sesame seeds.

Where to Buy Kongguksu Powder

United States

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Amazon
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H-Mart
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Canada

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Europe

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How to Store Kongguksu Powder

Because soybeans and nuts contain oil, the powder can go rancid at room temperature. After opening, seal it tightly and keep it in the refrigerator or freezer, and use it by the date on the package. Mixed soy broth should be kept cold and used within 1–2 days.

Kongguksu Powder FAQ

Can I use regular soy milk instead?

Unsweetened soy milk works in a pinch, but it is thinner. Blending in a handful of toasted sesame seeds or peanuts makes it closer to real kongguk.

Is kongguksu salty or sweet?

Most Koreans season it with salt, while in some regions, such as Jeolla-do, people add sugar instead.

Is kongguksu vegan?

The broth is plant-based. Check the noodle package and skip the egg topping for a fully vegan bowl.

Conclusion

Kongguksu powder turns a long, traditional soybean process into a one-minute cold soup, perfect for hot days. Try it with our guide to somyeon noodles, or explore another chilled favorite, naengmyeon.