Enjoying Kongguksu Healthily This Summer

As the summer heat saps appetites and energy, the refreshing and savory kongguksu, a cold soybean noodle soup, emerges as a beloved seasonal delicacy in Korea. While kongguksu is lauded for providing high-quality plant-based protein and essential minerals, health experts caution that its benefits can be undermined by the excessive addition of salt or sugar, potentially straining the body.

According to the Suwon Jaseng Traditional Korean Medicine Hospital, soybeans, the primary ingredient in kongguksu, are often called 'the beef of the field' due to their abundant plant-based protein. They also contain a variety of minerals like calcium, iron, magnesium, and potassium, alongside isoflavones and lecithin. These components are beneficial for replenishing energy and nutrients depleted by the summer heat.

Isoflavones are known for their antioxidant properties and play a positive role in maintaining cell health. Lecithin and dietary fiber can contribute to improving blood cholesterol levels. Traditional Korean medicine also recognizes soybeans as a food well-suited for summer consumption. The Donguibogam, a classic Korean medical text, records soybeans as a food that benefits the body and boosts energy.

During the summer months, the body loses 'jin-ek,' or body fluids, along with energy, through perspiration. Traditional medicine views soybeans as a food that can help replenish these depleted fluids and nutrients, making kongguksu a nourishing choice for the season, provided it is prepared with moderation in mind regarding seasonings.