Salt or Sugar? How to Enjoy Kongguksu Without Overeating

It is a debate as fierce as choosing between Jajangmyeon and Jjamppong, or pouring versus dipping Sweet and Sour Pork.

It is the divide between the salt faction and the sugar faction for Kongguksu (cold soybean noodle soup).

One recent article broke down how best to enjoy Kongguksu in the summer, so let us take a look.

First, adding salt brings out the signature nutty flavor of soybeans.

It can also help replenish some of the sodium lost through sweat during the summer.

However, people in South Korea already consume a lot of sodium.

Therefore, excessive amounts can raise blood pressure, cause swelling, and increase the risk of cardiovascular disease.

What happens if you add sugar instead?

It adds a sweet flavor and reduces the grassy taste of the soybeans.

Naturally, however, this increases the burden on calories and blood sugar, requiring special caution for anyone with diabetes, obesity, or metabolic syndrome.

This is why experts advise using either salt or sugar in minimal amounts, and adding sesame seeds or nuts to enhance both flavor and nutrition.

Recently, a trend has also been circulating on social media of dipping twisted doughnuts or glutinous rice doughnuts into soybean broth.

Kongguksu has long had a reputation as a health food, but considering it is actually a dish high in refined carbohydrates and fat, experts note that overeating is not a good idea when keeping calorie and sugar intake in mind.
※ Please note: This article was translated by AI and may contain errors.