KONG GUKSU is a traditional Korean summer dish served with noodles in a cold soybean-based broth. The origin of KONG GUKSU dates back to the Joseon Dynasty, and it's featured in the Joseon Dynasty cookbook, 『SI-UI-JEON-SEO』. It was considered a refreshing dish to cool down during the hot summer months and has been a traditional food since the time when soybeans were a crucial food resource in Korea's agrarian society.

The main ingredients for KONG GUKSU are soybeans and noodles. To prepare the dish, soybeans are soaked in water, cooked, and then finely ground to create a smooth, milk-like broth. The soybean broth is seasoned with salt or sugar, and cooked noodles are added to complete the dish. For added flavor, roasted sesame seeds or pine nuts can be mixed into the broth. The taste of the broth varies depending on the freshness of the soybeans and the preparation method, with a rich, deep flavor being a key characteristic of KONG GUKSU. The finished dish is typically garnished with sliced cucumber, KIMCHI, and sesame salt. The smooth, nutty flavor of the soybean broth and its cooling effect make KONG GUKSU an excellent choice for refreshing and nourishing the body and mind during the summer.