Korean Cold Cucumber Soup (Oi NaengGuk)
Korean Cold Cucumber Soup (Oi-Naengguk) is the most refreshing and cooling summer food that is low calorie and loaded with minerals that will help you hydrate on a hot day! Gluten free and vegan, it can be ready in just a few minutes with simple ingredients.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cucumber ((Korean, English, Persian, Japanese, julienned – about 1 cup))
- 1 g miyeok ((seaweed or 1/4 cup wet - OPTIONAL))
- 1 green onion ((chopped))
- 1 1/2 cup water
- 2 Tbsp soy sauce ((jin ganjang))
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp sea salt ((Trader Joe’s))
- 1 tsp Korean red chili pepper ((gochukaru))
- 1 tsp sesame seeds
Instructions
- 1
Soak dried miyeok (seaweed) in lukewarm water. It should take about 10 minutes to fully rehydrate. Skip this step if you don’t have miyeok or don’t love the seaweed taste. (See below 0-4)
- 2
Make broth by mixing water, soy sauce, sugar, vinegar and salt in a bowl.
- 3
Julienne cucumber to make about 1 cup. It will be about 1/2 of an English cucumber or 1 whole cucumber for other smaller varieties.
- 4
Chop green onion. Set aside.
- 5
Add cucumber to seasoned broth. Finish seasoning by adding green onions, red chili pepper powder (gochukaru) and sesame seeds.
- 6
Keep chilled in the refrigerator until ready to serve. Right before serving, add few cubes to the bowl.
- 7
Serve in individual soup or cereal bowls.