kong-guksu
Sign in to saveAlso known as noodles in cold soybean soup
Kong-guksu () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kkaeguksu () in Siui jeonseo, a Joseon-era cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region.
In the Vinony graph
Vinony's link graph records 504 inbound references to kong-guksu, and connects out to cellophane noodles, soy sauce and soy milk.
It sits within the topics Cold noodles, Korean legume dishes and Korean noodle dishes.
Vinony links it to 9 Wikipedia language editions.
Key facts
- Food.name
- Kong-guksu
- Food.image
- Korean noodles-Kongguksu-01.jpg
- Food.alternate_name
- Noodles in cold soybean soup
- Food.country
- Korea
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Guksu
- Food.course
- Cold
- Food.main_ingredient
- Noodles (wheat flour), soybean soup
- Food.serving_size
- 1
- Food.calories
- 110
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 콩국수
via Wikipedia infobox
Wikidata facts
- Subclass of
- Korean noodles
- Country of origin
- Korea
- Image
- Korean noodles-Kongguksu-01.jpg
Show 4 more facts
- Revised Romanization
- kong-guksu
- McCune–Reischauer romanization
- k'ong-guksu
- Commons category
- Kong-guksu
- native label
- 콩국수
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
Kong-guksu () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kkaeguksu () in Siui jeonseo, a Joseon-era cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century. It is served with salt or sugar depending on the region.
== See also == Korean cuisine Naengmyeon Kalguksu
Excerpted from Wikipedia’s “kong-guksu” article, available under the CC BY-SA 4.0 licence.
Available in 9 languages
via Wikidata sitelinks · CC0