Kong-guksu (콩국수) is a must-have for me on a scorching day… so Park House decided to serve the dish the other day! This noodles in a cold soup made of ground beans is one of the Korean seasonal dishes. Soybeans are the typical choice to make the liquid part (kong-mul, 콩물), but you might also see it in a dark colour form if black beans (seoritae, 서리태) are used. I didn’t use to like kong-guksu when I was a child and personally it had always felt like the older generation’s favourite. Maybe I’ve finally entered that generation as I love it so much now… Yum! Type of beans to make kong-guksu When I first made kong-guksu in the UK last year, I had soybeans and mung beans kicking around in the cupboard as I had been in a frenzy of homegrown soybeans and making Korean mungbean fritters called bindaetteok (빈대떡),…
