Chilled Seaweed Soup (Miyeok Naengguk)
How to Make Refreshing Seaweed Soup – The Ultimate Miyeok Naengguk Recipe
As the weather heats up, many people crave cold soups to cool down. While cucumber or bean sprout naengguk are popular choices, today we’re sharing a special recipe for a delightful chilled seaweed soup (Miyeok Naengguk). Sometimes, Miyeok Naengguk can have a strong or fishy taste if not prepared correctly. However, with our family’s secret method, we’ve achieved a perfectly clean and refreshing flavor without any unpleasantness. This version offers a unique charm distinct from cucumber or bean sprout naengguk, guaranteed to awaken your appetite. It’s delicious served over rice or enjoyed on its own as a delightful side dish. Let’s make this easy and tasty Miyeok Naengguk!
Chilled Broth Ingredients
- 1kg Water (approx. 5 cups)
- 7 Tbsp Rice Vinegar (adjust to taste)
- 1 Tbsp Soup Soy Sauce (for umami)
- 1 Tbsp Salt (to season)
- 1 Tbsp Minced Garlic (for a pungent flavor)
- 1 Tbsp Fish Sauce (e.g., anchovy or sand lance, for extra umami)
Main Ingredients & Garnish
- 15g Dried Seaweed (rehydrates to approx. 100g)
- 1 Green Chili Pepper (seeds removed, thinly sliced)
- 1 Red Chili Pepper (seeds removed for color, thinly sliced)
- 1/2 Cucumber (thinly julienned)
- 1/4 Onion (thinly julienned)
- A pinch of Toasted Sesame Seeds (for a nutty finish)
- 15g Dried Seaweed (rehydrates to approx. 100g)
- 1 Green Chili Pepper (seeds removed, thinly sliced)
- 1 Red Chili Pepper (seeds removed for color, thinly sliced)
- 1/2 Cucumber (thinly julienned)
- 1/4 Onion (thinly julienned)
- A pinch of Toasted Sesame Seeds (for a nutty finish)
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water. It’s recommended to soak for at least 3 hours, or until the seaweed becomes tender and plump. (Tip: If the seaweed isn’t soaked long enough, it can result in a chewy texture, so be sure to allow ample soaking time!)
Step 2
Wash the cucumber thoroughly and julienne it thinly. Remove the stems from the green and red chili peppers, deseed them, and then thinly slice them diagonally or chop them finely. Thinly julienne the onion as well.
Step 3
Gently squeeze out excess water from the rehydrated seaweed after rinsing it several times in cold water to remove any impurities. Place the seaweed in a bowl and lightly toss it with 1-2 tablespoons of vinegar. This step effectively removes any lingering fishy smell from the seaweed. (Tip: For an even cleaner taste, rinse the seaweed once more under running water after tossing with vinegar!)
Step 4
In a large bowl, pour in 1kg of water. Add the soup soy sauce, fish sauce, salt, and minced garlic, stirring well until all ingredients are evenly dissolved. Then, add the seaweed (which was pre-treated with vinegar), julienned cucumber, onion, red chili pepper, and green chili pepper. Mix gently to combine all the components.
Step 5
Ladle the chilled soup into serving bowls. For an extra refreshing experience, add plenty of ice cubes. Finally, sprinkle a pinch of toasted sesame seeds over the top for a nutty aroma, completing your delicious Miyeok Naengguk!
