Oi Naengguk (Korean Chilled Cucumber Soup)
A recipe for Oi Naengguk (Korean Chilled Cucumber Soup)! This refreshing soup pairs a cold and tangy broth with sliced cucumbers and other vegetables.
Servings 4 Servings
Ingredients
- 3 cups (710 milliliters) cold water
- 1 clove garlic peeled and grated
- 3 tablespoons (44 milliliters) rice vinegar or apple cider vinegar
- 2 tablespoons (30 milliliters) soup soy sauce
- 1 1/2 tablespoons (22 milliliters) green plum syrup/extract Maesil Cheong
- 1 tablespoon (12 grams) granulated sugar
- 1-1 1/2 teaspoons sea salt add salt to taste, more may be needed if using regular soy sauce
- 5 grams (0.17 ounce) dried seaweed miyeok, wakame
- 1 Korean cucumber about 10 ounces (283 grams), ends discarded and cut into 2 inch (5 centimeter) long matchsticks
- 1 green onion thinly sliced
- 1 Korean red chili pepper thinly sliced
- ice for serving
- roasted sesame seeds for serving
- cherry tomatoes optional, halved
Instructions
- Place the 3 cups (710 milliliters) water in a large bowl.
- Add the garlic, vinegar, soup soy sauce, green plum syrup, granulated sugar, and salt to the water.
- Stir well until the sugar and salt have dissolved. Adjust seasonings to taste, adding a little more salt and/or vinegar if needed. Keep in mind the flavors will slowly dilute as the ice melts.
- Place the bowl in the refrigerator while you prepare remaining ingredients.
- Place the seaweed in a small bowl and cover with water. Set aside for 5-10 minutes, or until rehydrated and tender. Drain and squeeze out any excess water. Cut into bite-size pieces if not already pre-cut.
- Gently stir the cucumber, rehydrated seaweed, green onion, and red pepper into the cold broth.
- Divide the mixture among small serving bowls, add ice cubes, and sprinkle with roasted sesame seeds. If desired, add a few cherry tomato halves.
- Serve immediately after adding the ice.