This is a simple kong-guksu recipe, using 400g tinned chickpeas in water (240g drained), with grainy stock (kong-mul) texture. A whole tin creates enough kong-mul base for 2 portions - if you're making kong-guksu just for yourself, you can keep half of the base in a fridge/freezer for another time.
Equipment
Blender (alternatively, mini chopper)
Saucepan
Sieve
Ingredients
Kong-mul
1Tinned chickpeas in water(I used Waitrose Essential Chick Peas in Water (drained 240g).)
Fine sea salt
Noodles
200gSomyeon or Jungmyeon (thin or regular wheat noodles)
Toppings
(Black) sesame seeds
Cucumber(sliced to thin match stick shape)
Ice cubes((optional))
Instructions
Making kong-mul
Follow the instructions on the tin to heat chickpeas. For example, Waitrose Essential Chick Peas in Water suggests heating the contents gently for 3-4 minutes in a saucepan.
Separate them from the heated water to cool a little bit. Keep the chickpea water aside.
Pour the chickpeas into a blender/mini chopper and grind them until they become granular. Add the chickpea water if it sounds too dry during blending.- If you're making 1 portion of kong-guksu, keep half of the ground chickpea base in the fridge/freezer.
Add cold water and salt to the chickpea base and stir well to make kong-mul.- The amount of water depends on how thick/smooth kong-mul you like and if you'll add ice cubes at the end. Generally, I suggest the slightly thicker end of things, as the cooked noodles will still contain some water after draining.- Start with a small pinch of salt, gradually adding more as you taste the kong-mul.
Cooking noodles and toppings
Follow the instructions on the packaging of your choice of noodles to cook them. For example, Ottogi's Wheat Noodle Regular Round (Jungmyeon, 오뚜기 옛날 국수 중면) suggests cooking them in boiling water for 4-5 minutes in a saucepan.
Put the cooked noodles in a sieve and gently rub them under cold running water until they're not hot anymore. Drain, halve and transfer them onto pasta bowls for serving.
Cut the rinsed cumber into long (roughly 5cm) and thin slices like matchsticks, and put them aside.
Completing kong-guksu
Top the noodles off with cucumber sticks.
Pour the kong-mul around the noodles and sprinkle (black) sesame seeds on top.
Place ice cubes around the noodles, if you want the dish extra cold.
Notes
Making kong-mul:
If you're making 1 portion of kong-guksu, keep half of the ground chickpea base in the fridge/freezer, before mixing it with cold water and salt.
I didn't specify the amount of water, as it depends on how thick/smooth kong-mul you'd like and if you'll add ice cubes at the end. Generally, I suggest the slightly thicker end of things, as the cooked noodles will contain some water even after draining.
I recommend having a small pinch of salt to start, gradually adding extra as you taste the kong-mul.
You can always add more cold water and salt after everything is put together (which is what I did), if your kong-guksu looks like it doesn't have much soup part or tastes bland!
Cooking noodles and toppings:
Keep an eye on the saucepan when cooking the noodles as it might boil over!
There's no set amount for cucumber and (black) sesame seeds. Add as much as you like for topping!