Refreshing Korean Cold Cucumber Soup (Oi NaengGuk)
A refreshing and chilled soup made with cucumbers and Korean spices, perfect for summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Chilling
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 1 Cucumber (Korean, English, Persian, or Japanese)
- 1 g Miyeok (Seaweed) or 1/4 cup Wet (Optional)
- 1 Green Onion (Chopped)
- 1.5 Cups Water
- 2 Tbsp Soy Sauce (Jin Ganjang)
- 4 Tbsp Rice Vinegar
- 2 Tbsp Sugar
- 1 tsp Sea Salt
- 1 tsp Korean Red Chili Pepper (Gochugaru)
- 1 tsp Sesame Seeds
Instructions
- Wash your cucumbers thoroughly. If using Korean cucumbers, there’s no need to peel, but you can if you prefer.
- Julienne the cucumber by cutting it in half lengthwise and then slicing into thin strips.
- Soak miyeok in warm water for about 10 to 15 minutes until soft, then chop into bite-sized pieces.
- Combine the water, soy sauce, rice vinegar, sugar, sea salt, and gochugaru in a mixing bowl.
- Add the julienned cucumbers, chopped green onions, and soaked seaweed to the mixing bowl and toss gently.
- Refrigerate for at least 30 minutes.
- Stir and taste before serving, adjusting salt or vinegar if necessary.
- Garnish with sesame seeds before serving in bowls.
Notes
This soup is best served chilled and can be paired with rice and savory side dishes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 4g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean, cold soup, cucumber, summer, refreshing, vegetarian
Find it online: https://sweetladle.com/korean-cold-cucumber-soup-oi-naengguk/