Cool and Refreshing Cucumber Seaweed Soup (Oi Miyeok Naengguk)
How to Make Refreshing Cucumber Seaweed Soup
A simple and delicious cold soup recipe that’s perfect for hot days. With the right balance of vinegar, sugar, and salt, you can easily create a delightful dish featuring crisp cucumbers and tender seaweed in a sweet, sour, and refreshing broth that stimulates the appetite.
Ingredients
- 1 cucumber (choose a crisp one)
- 5g dried seaweed (rehydrated)
- 1/4 onion (for added crunch)
- 1/2 Cheongyang chili pepper (optional, for a spicy kick)
- 1/2 red chili pepper (for color)
- A pinch of sesame seeds (for garnish and nutty flavor)
- 1 tsp minced garlic
- 1 tsp soy sauce for soup (guk-ganjang)
Chilled Broth
- 600ml purified water (cold)
- 6 Tbsp vinegar
- 4 Tbsp brown sugar
- 1 Tbsp salt
- 600ml purified water (cold)
- 6 Tbsp vinegar
- 4 Tbsp brown sugar
- 1 Tbsp salt
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Slice it thinly on an angle, then cut it lengthwise into thin strips (julienne). Aim for strips that are not too thin to maintain a nice crunch.
Step 2
Rinse the dried seaweed briefly in water a couple of times to remove any debris. Then, place it in a bowl with plenty of water and let it soak for about 10 minutes until it’s fully rehydrated and softened.
Step 3
Gently rinse the rehydrated seaweed and drain it thoroughly in a colander. Squeeze out as much excess water as possible to prevent the soup from becoming diluted.
Step 4
Peel and thinly julienne the onion. For the chili peppers, remove the seeds to reduce spiciness and mince them finely. This adds a subtle heat and a vibrant color.
Step 5
In a large bowl, combine 600ml of cold purified water, 1 Tbsp salt, 4 Tbsp brown sugar, and 6 Tbsp vinegar. This ratio is key for the perfect sweet, sour, and salty balance.
Step 6
Stir the mixture well with a whisk or spoon until the sugar and salt are completely dissolved. Ensure the seasoning is evenly distributed throughout the water.
Step 7
Now, season the seaweed. Add 1 tsp of soy sauce for soup and 1 tsp of minced garlic to the drained seaweed. Gently mix and massage the seaweed with your hands to help it absorb the flavors.
Step 8
Add the julienned onion and minced chili peppers to the seasoned seaweed. Gently toss everything together to combine.
Step 9
Pour the prepared chilled broth over the seaweed and vegetable mixture in the bowl. Make sure there’s enough broth to cover the ingredients generously.
Step 10
Finally, sprinkle a pinch of sesame seeds over the soup. This refreshing and delicious Cucumber Seaweed Soup is now ready to be enjoyed! It’s best served chilled.
