Kongguksu

About the dish

The sambok days are the fiercest stretch of summer, named with the character bok — 'to prostrate' — because the autumn energy descending to earth is said to lie low before the heat for a while. As the dog days near, the swelter brings on listlessness, low spirits and a flagging appetite, so people turn to restorative foods that replenish protein and fluids — exactly what a chilled bowl of kongguksu delivers.

Key ingredient

Soybeans (kong) — so rich in plant protein they are called 'the beef of the fields'; isoflavones help with menopause and osteoporosis, and lecithin supports brain function and vascular health. Autumn harvest, grown nationwide.

Ingredients

Main: soybeans 600 g (4 cups), glutinous sorghum 400 g, cucumber 140 g (1), water 1.4 L (7 cups), salt 2 tbsp

Simple recipe

1. Wash and pick over the soybeans, soak them fully, then rub off much of the skins.
2. Boil the beans, lifting them into cold water once they come to a boil, then boil and cool them once more and slip off the remaining skins.
3. Blend the peeled beans with water, two cups of water per cup of beans, then strain through a sieve and chill.
4. Rub-wash the sorghum in warm water to draw out its reddish color and astringency, then drain and grind it into flour.
5. Knead the sorghum flour with boiling water and salt into a soft dough and shape it into small round balls.
6. Adjust the strained soy milk with water to the right consistency and season it with salt.
7. Pour the chilled soy milk into bowls and float the sorghum dumplings on top.
8. Finely julienne the cucumber (5 x 0.2 x 0.2 cm) and lay it over the noodles.

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A Glass · Traditional pairing