Oiji Cold Soup: Refreshing, Sweet & Sour Taste of Nostalgia
Oiji Cold Soup
While cold soup made with fresh cucumbers is delicious, there are times when you crave the taste of your childhood or the sophisticated flavors from your elders. In those moments, a bowl of Oiji Cold Soup, made with preserved cucumbers, feels like a nostalgic journey. This recipe brings back those cherished memories.
Main Ingredients- 2 Oiji (preserved cucumbers, approx. 200g)
- 1 Korean chili pepper (Cheongyang)
- 2 Red chili peppers
- 1/4 stalk of Green onion (or scallions, chives)
Oiji Seasoning- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1/2 Tbsp plum extract
Chilled Broth- 1 L water (5 cups)
- 2 Tbsp soup soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp vinegar (adjust to taste)
- A pinch of sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1/2 Tbsp plum extract
Chilled Broth- 1 L water (5 cups)
- 2 Tbsp soup soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp vinegar (adjust to taste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, rinse the 2 preserved cucumbers thoroughly under running water to remove any dirt or excess salt. It’s important to wash away any potential brine or impurities clinging to the surface.
Step 2
Trim the ends off the washed preserved cucumbers. Then, cut them in half lengthwise. This makes it easier to slice them to a consistent thickness and allows the seasonings to penetrate better.
Step 3
Slice the halved preserved cucumbers thinly, about 0.3-0.5 cm thick, in a ‘nabak-nabak’ (thin, uniform) style. Slicing them not too thick ensures they are tender when eaten and that the broth’s flavor infuses well.
Step 4
Place the sliced preserved cucumbers in a large bowl and add water to cover. Let them soak for about 30 minutes. This process gently removes excess saltiness while maintaining a crisp texture. It’s beneficial to change the water once or twice during soaking.
Step 5
Drain the preserved cucumbers after soaking and gently pat them dry. Taste a piece to check the saltiness. They should be slightly salty, which helps in seasoning the broth. If they are too bland, you can add a little salt later when adjusting the broth’s flavor.
Step 6
In the bowl with the drained preserved cucumbers, add the minced garlic, sugar, and plum extract. Gently mix and massage them with your hands until the seasonings are evenly distributed. The key is to mix gently so the cucumbers don’t break apart.
Step 7
Wash the Cheongyang chili pepper and red chili peppers, remove their stems, and deseed them. Then, finely julienne them. These chilies add a beautiful visual appeal and a pleasant hint of spice and aroma to the cold soup.
Step 8
To the seasoned preserved cucumbers, add 1 liter of cold water, the soup soy sauce, and the tuna extract. Stir well to combine. Add the julienned chilies as well. Using both soy sauce and tuna extract enhances the umami flavor.
Step 9
Finely chop the green onion (including the white and green parts) and add it to the soup. You can also use scallions or chives. The mild pungency of the onion adds depth to the flavor of the cold soup.
Step 10
Finally, add the vinegar for a refreshing tang and a generous amount of sesame seeds for nutty aroma. Stir everything together well. Taste the soup and adjust the seasoning with more vinegar, sugar, or salt to suit your preference.
Step 11
Serve the finished Oiji Cold Soup in chilled bowls or a nice serving dish. Adding a few ice cubes will make it even more refreshing. This dish is a perfect accompaniment to any meal, especially on a hot summer day.
