Donuts dipped in soy milk emerge as summer treat in Korea

A new way of enjoying two familiar Korean staples is gaining traction on social media this summer.

The combination pairs chilled soy milk, known as kongmul, with glutinous rice donuts cut into bite-sized pieces and soaked in the drink.

The pairing brings together the nutty, savory flavor of soy milk and the sweetness of freshly fried donuts.

Kkwabaegi, or twisted donuts, along with glutinous rice donuts and red bean-filled varieties, are the most popular choices.

The chewy donuts are typically s ...