As the summer heat continues to rise, it's the perfect time to talk about one of Korea’s most beloved seasonal dishes — Kongguksu (콩국수), also known as cold soybean noodles.

Kongguksu is a traditional Korean noodle dish served in a cold, creamy soy milk broth. It may sound simple, but it offers a unique taste and a refreshing experience, especially on hot days. The dish is made by grinding boiled soybeans into a smooth, thick broth and serving it chilled with thin wheat noodles. Often, it's garnished with slices of cucumber, tomato, or even sesame seeds. Some people also like to add a few ice cubes to keep it extra cold until the last bite.

What makes Kongguksu stand out is its subtle and clean flavor. It’s not spicy or heavily seasoned like many other Korean dishes. Instead, it has a naturally nutty, slightly sweet taste from the soybeans. The seasoning is usually very minimal — just a pinch of salt — so you can really enjoy the smooth and rich taste of the soy milk itself.

This dish is not only refreshing but also incredibly healthy. It’s packed with plant-based protein, low in calories, and perfect for vegetarians or anyone looking for a light but satisfying meal. In Korean culture, Kongguksu is often enjoyed during the hottest days of the year, especially around Chobok, Jungbok, and Malbok — the three "dog days" of summer.

Some Koreans have childhood memories tied to Kongguksu — the sound of a blender mixing soybeans, the smell of freshly boiled noodles, and the comfort of a cold bowl waiting on the kitchen table after school. It’s more than just food; it’s a nostalgic taste of home and summer.

If you’ve never tried Kongguksu before, it might surprise you! It’s very different from Western-style cold dishes, and it might even take a few tries to fully appreciate the flavor. But once you get used to it, it can become one of your favorite summertime meals.