Black Soybean Noodles (Geomeun Kong-guksu)

Photo: Korea Ministry of Food and Drug Safety

Black Soybean Noodles (Geomeun Kong-guksu)

Name: Black Soybean Noodles (Geomeun Kong-guksu)
Cuisine: South Korea
Ingredients: 200 g black soybeans (200g); 120 g buckwheat noodles (120g); 30 g cucumber (30g); cherry tomato (1 pc); 20 g peanuts (20g); 10 g pine nuts (10g); 5 g sesame seeds (5g)

검은콩국수

Main dish · Boiled

MainsCourse

344kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Black Soybean Noodles (Geomeun Kong-guksu)

Not spicyVeganGluten-freeContains: soy, nuts, sesame

Ingredients Tap an ingredient to check it off

Servings1

black soybeans검은콩(200g)
200 g
buckwheat noodles메밀면(120g)
120 g
cucumber오이(30g)
30 g
cherry tomato방울토마토(1 pc)
peanuts땅콩(20g)
20 g
pine nuts잣(10g)
10 g
sesame seeds참깨(5g)
5 g

Nutrition per serving

344kcal

68.1gCarbs

11.2gProtein

3gFat

633.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the black soybeans well and soak them thoroughly for about 12 hours.
Boil the soaked black soybeans for about 20 minutes and wash them clean.
Blend the boiled black soybeans finely in a blender and chill.
Deseed the cucumber, wash it well, and julienne it.
Boil water, cook the buckwheat noodles, rinse several times in cold water, and drain.
Put the buckwheat noodles in a bowl and top with the cold soybean broth, peanuts, pine nuts, cucumber, cherry tomato, and sesame seeds.

💡 TipMade with black soybeans, a leading black food, the dish has reduced sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.