I can't believe I have never tried this until this past weekend. Kong gooksoo is awesome! What you are looking at here is a bowl of slippery noodles floating in a pool of fresh blended soybean milk. I looked up the recipe and it really requires nothing more than what I just wrote except maybe for a bit of sea salt for taste. It must had been the fresh blending of soaked soybeans that made this so special. The soup was not at all like the flavorless soy milk often found on supermarket shelves. This soup actually had texture like that of slightly sandy on the tongue potato soup. It contrasted with and highlighted the ultra smoothness of the noodles. Absolutely lovely for the hottest days of the summer.JBSD Dubu House
2645 N. Berkeley Lake Rd.
Duluth, GA 30096
1 comment:
You just brought me back to 1982.
I remember this being a bit chalky for my young Americanized palate but forgot this dish existed until you brought it up.
Thanks, I might give it another go (almost 2 decades later).
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