One-Pot Dishes

Easy Kongguksu with Soy Milk & Tofu

Name: Easy Kongguksu with Soy Milk & Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 80 g Buckwheat noodles; 25 g Baegilsongi mushrooms; 15 g Garlic oil; 2 g Sesame seeds; 1 g Toasted salt; 50 g Korean zucchini; 50 g Onion; 15 g Green chili pepper; 15 g Red chili pepper; 200 g Soy milk; 60 g Tofu; 100 g Drinking water

간편콩국수

Buckwheat noodles in a quick, creamy broth of blended soy milk and tofu, topped with sautéed zucchini, onion, chilies and mushrooms. Garlic oil flavors the vegetables instead of salt, and the nutty soy broth means this kongguksu doesn't need to be salty.

📝 Step-by-Step Instructions

Blend the soy milk and tofu with 100 g of water.

Easy Kongguksu with Soy Milk & Tofu — step 1

Peel the zucchini in a spiral and julienne it, and finely julienne the onion and chilies.

Easy Kongguksu with Soy Milk & Tofu — step 2

Tear the mushrooms into thin strips and sauté.

Easy Kongguksu with Soy Milk & Tofu — step 3

Sauté the zucchini, onion and chilies separately in garlic oil, seasoning with a pinch of toasted salt.

Easy Kongguksu with Soy Milk & Tofu — step 4

Boil the buckwheat noodles.

Easy Kongguksu with Soy Milk & Tofu — step 5

Put the noodles in a bowl, add the toppings and pour over the soy-tofu broth. Sprinkle with sesame seeds.

Easy Kongguksu with Soy Milk & Tofu — step 6

📊 Nutrition Facts (per serving)

229.9Calories (kcal)

26.2 gCarbs

12.3 gProtein

8.4 gFat

183.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.