Beat the Heat! Refreshing and Clean Summer Delight: Cucumber Cold Soup (Oi Naengguk) Recipe
Perfect for Loss of Appetite! Simple and Delicious Cucumber Cold Soup
On scorching hot summer days, when you crave instant coolness, this fantastic Oi Naengguk golden recipe is your perfect solution! It cools you down with just one sip. The preparation is incredibly simple, and the taste is wonderfully satisfying. Let’s make this delightful Oi Naengguk together! ♡♡♡
Main Ingredients
- 2 fresh cucumbers
- 1/2 sweet onion
- 1 handful soaked seaweed (approx. 100g)
- 3 spicy Cheongyang chili peppers
- 3 cloves garlic
Refreshing Cold Soup Seasoning
- 5 cups cold water (using a paper cup as measurement, separate from water used for blanching cucumbers)
- 1/4 cup vinegar (paper cup measurement)
- 3 Tbsp soy sauce
- 2 Tbsp salt (or adjust to taste)
- 2 Tbsp sugar or plum extract
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
- 5 cups cold water (using a paper cup as measurement, separate from water used for blanching cucumbers)
- 1/4 cup vinegar (paper cup measurement)
- 3 Tbsp soy sauce
- 2 Tbsp salt (or adjust to taste)
- 2 Tbsp sugar or plum extract
- 1 tsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash all the ingredients for the cucumber cold soup thoroughly and prepare them. Wash the cucumbers several times under running water.
Step 2
In a large bowl, combine 5 cups of cold water, 1/4 cup of vinegar, 3 Tbsp of soy sauce, 2 Tbsp of salt, and 2 Tbsp of sugar or plum extract. Mix well with a whisk or spoon until the sugar and salt are completely dissolved. (Do not add the sesame oil at this stage; it will be added at the end.)
Step 3
Thinly slice the onion. Slicing it thinly helps its sweetness infuse well into the broth and gives a softer texture.
Step 4
Finely chop the Cheongyang chili peppers after removing their stems. Peel the garlic cloves, slice them thinly into rounds, and then julienne them finely. This preparation method allows the pungent flavor of garlic to gently permeate the broth, enhancing its aroma.
Step 5
Wash the cucumbers thoroughly by scrubbing the skin with baking soda or coarse salt. Trim off both ends and either peel them in strips using a peeler or peel them completely. Then, slice them thinly into half-moons or julienne them. Thin julienne strips are easier to eat and absorb the soup’s flavor better.
Step 6
In a pot, add plenty of water and 3 Tbsp of coarse salt, and bring it to a rolling boil. Boiling the water with salt helps maintain the crisp texture of the cucumbers when they are briefly blanched.
Step 7
Once the water starts boiling, add the thinly julienned cucumbers and immediately turn off the heat. Blanch them briefly just until they slightly wilt, then immediately drain them using a sieve.
Step 8
Rinse the blanched cucumbers quickly under cold running water. This step further enhances their crisp texture and chills them, making the soup even more refreshing.
Step 9
Add the chopped Cheongyang chili peppers and finely julienned garlic to the prepared cold soup broth and mix well. The aromatic flavor of the garlic will infuse into the broth, making it even more delicious.
Step 10
Rinse the soaked seaweed under running water and squeeze out any excess water. Add the prepared seaweed to the cold soup broth and gently separate the strands. The chewy texture of the seaweed adds an interesting element to the cucumber cold soup.
Step 11
Finally, add the blanched and rinsed cucumbers and the thinly sliced onions to the cold soup broth and mix gently. All the ingredients will now meld together, preparing to create a cool and refreshing taste.
Step 12
After mixing all the ingredients, drizzle in 1 Tbsp of sesame oil for added aroma. Optionally, sprinkle 1 tsp of toasted sesame seeds for a more appealing finish. Chill in the refrigerator before serving and enjoy!
