Refreshing and Crisp Cucumber Cold Soup (Nogaenguk)
Cooling Korean Cucumber Cold Soup
Beat the summer heat with this incredibly refreshing and crisp Korean cucumber cold soup, known as Nogaenguk! It’s a delightful blend of tangy, slightly sweet, and savory flavors with a wonderfully crunchy texture. Perfect for a light meal or a palate-cleansing side dish, this recipe is easy to follow and will become a favorite on hot days.
Main Ingredients- 1/3 Korean cucumber (Nogaek)
- 2 stalks scallions
- 1 red chili pepper
Broth Seasoning- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 1 Tbsp sugar
- Pinch of salt
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
Cucumber Seasoning- 1 Tbsp salt (for salting cucumber)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped scallions
- Pinch of sesame seeds
- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 1 Tbsp sugar
- Pinch of salt
- 2 Tbsp vinegar
- 1 Tbsp soy sauce
Cucumber Seasoning- 1 Tbsp salt (for salting cucumber)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chopped scallions
- Pinch of sesame seeds
Cooking Instructions
Step 1
Let’s gather all the ingredients for our refreshing Nogaenguk. You’ll need about 1/3 of a Korean cucumber (nogaek), 2 stalks of scallions, and 1 red chili pepper for the main components. For the broth seasoning, prepare 1 sheet of kelp, 1 tablespoon of sugar, a pinch of salt, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce. Finally, for seasoning the cucumber itself, have 1 tablespoon of salt (for the salting step), 1/2 tablespoon of minced garlic, 1/2 tablespoon of chopped scallions, and a pinch of sesame seeds for garnish.
Step 2
First, we’ll make the flavorful broth. In a pot, add 3 cups of water and the kelp sheet. Bring the water to a boil, and once it starts boiling, remove the kelp immediately. Boiling kelp for too long can result in a bitter taste, so be sure to take it out promptly. This kelp broth will provide a deep umami base for our cold soup.
Step 3
Once the kelp broth has cooled down sufficiently, it’s time to season it. Stir in 1 tablespoon of sugar, a pinch of salt, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce. Taste the broth and adjust the sweetness or tanginess according to your preference. For the best experience, cover the broth and chill it thoroughly in the refrigerator before serving.
Step 4
Now, let’s prepare the star ingredient: the Korean cucumber. Peel the cucumber completely. Then, use a spoon to scoop out and discard the seeds from the center. Slice the cucumber thinly and flatly, about 0.5 cm thick. Thin slices will absorb the flavors better and ensure a pleasant, crisp texture.
Step 5
Place the thinly sliced cucumber in a bowl and sprinkle it with 1 tablespoon of salt. Gently toss to coat the cucumber slices. Let them sit for about 3 minutes to lightly salt and draw out excess moisture. This step is crucial for achieving a wonderfully crisp texture. After salting, rinse the cucumber briefly under cold running water and squeeze out any excess liquid firmly.
Step 6
Finely chop the scallions. Also, remove the seeds from the red chili pepper and chop it finely. The red chili adds a beautiful pop of color and a hint of mild spice, making the Nogaenguk visually appealing.
Step 7
Take the squeezed cucumber slices and add 1/2 tablespoon of minced garlic and 1/2 tablespoon of chopped scallions. Gently mix everything together to evenly coat the cucumber with the seasonings. Pre-seasoning the cucumber helps it absorb the flavors wonderfully.
Step 8
To serve, place the seasoned cucumber in a serving bowl or a chilled soup bowl. Ladle the cold, seasoned broth over the cucumber. Garnish generously with the chopped scallions and red chili pepper. Finish with a sprinkle of sesame seeds for added aroma and flavor. Your Nogaenguk is now ready!
Step 9
Congratulations! Your delicious and refreshing Nogaenguk is complete. Enjoy this crisp and cooling Korean cucumber soup, especially on a hot summer day when you crave something light and invigorating. The combination of fresh cucumber and the tangy broth is simply irresistible!
