Korean Cold Cucumber Soup (Oi-Naengguk)

What can you cook in 15 min? Korean Oi-Naengguk, cold cucumber soup, that is most refreshing summer food with low calories and requires simple ingridients to make. Gluten free and vegan…

• 1 cucumber
• 1g miyeok (seaweed or 1/4 cup wet – optional)
• 1 green onion
• 1½ cup water

for seasoning:

• 2 tbsp soy sauce (jin ganjang)
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp sea salt
• 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.
2. Make broth by mixing water, soy sauce, sugar, vinegar and salt in a bowl.
3. Julienne (French cutting technique) a cucumber to make about 1 cup.
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 it’s ready to serve. Right before serving, add few cubes to the bowl.
7. Serve in individual soup cup or cereal bowls.

Recipe by JinJoo| https://kimchimari.com/korean-cold-cucumber-soup-oi-naengguk/#wprm-recipe-container-11952

Image source: https://www.koreanbapsang.com/oi-naengguk-korean-style-chilled/