Cool and Refreshing Summer Delicacy: Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Perfect for Appetites! The Harmony of Crisp Cucumber and Chewy Seaweed in Oi Miyeok Naengguk
The ‘dadagi cucumber,’ a seasonal vegetable in May, is named for its tendency to grow fruit densely on every node. Cucumbers are rich in moisture and vitamins, making them excellent for quenching thirst during hot summer days and helping to reduce swelling. Enjoy this delicious and healthy cucumber dish by making a simple yet flavorful Oi Miyeok Naengguk. The refreshing, sweet and sour broth combined with the crisp cucumber and tender seaweed will surely stimulate your appetite. ^^
Ingredients- 5g dried seaweed
- 1 cucumber
- 1/4 red or white onion
- Red chili pepper (optional, for color)
- Toasted sesame seeds (for garnish)
Broth Seasoning- 500ml cold water
- 75ml vinegar
- 1 Tbsp salt
- 2 tsp sugar
- 1 tsp tuna extract
- 1 tsp minced garlic
- 500ml cold water
- 75ml vinegar
- 1 Tbsp salt
- 2 tsp sugar
- 1 tsp tuna extract
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our cool cucumber and seaweed cold soup. I’ve used red onion for a pop of color, but regular white onion works just fine too. If you’re using white onion, adding some thinly sliced red chili pepper will enhance the visual appeal.
Step 2
Soak the 5g of dried seaweed in cold water for about 20 minutes. It might seem like a small amount initially, but it will expand significantly as it rehydrates, so don’t be surprised!
Step 3
Blanching the soaked seaweed will result in a more tender texture and a cleaner taste. Immerse the seaweed in boiling water just until it turns a vibrant green, then immediately remove it and rinse thoroughly under cold running water. You can also skip this blanching step and use the seaweed directly if you prefer.
Step 4
It’s important to drain the blanched seaweed well in a colander. Excess water can dilute the flavor of the cold soup.
Step 5
Once drained, cut the seaweed into bite-sized pieces. At this stage, I also thinly sliced the onion using a mandoline slicer.
Step 6
Now it’s time to create the base flavor of the cold soup. Combine the measured amounts of vinegar, salt, sugar, and minced garlic in a bowl or pot.
Step 7
Wearing disposable gloves, gently massage and mix the ingredients together. This preliminary seasoning helps the flavors to penetrate the ingredients, leading to a richer taste.
Step 8
Wash the cucumber thoroughly. To avoid any bitterness, you can lightly scrape off the outer skin or any darker green parts with a knife or mandoline. Then, thinly julienne the cucumber, focusing on the lighter green parts. Thinly slice the onion as well (using a mandoline is great for uniform slices).
Step 9
All the ingredients are now ready. Add the julienned cucumber and onion to the bowl with the seasoned seaweed, and pour in the cold water!
Step 10
Stir everything gently with a ladle, ensuring all ingredients are well combined. Taste the soup and if the seasoning needs adjustment, add a little more tuna extract or salt until it suits your preference. I tend to prefer a lighter seasoning to enjoy the natural flavors of the ingredients. For an extra touch, you can add more minced garlic or a drizzle of sesame oil or perilla oil for a nutty aroma. (Note: Adding sesame or perilla oil can make the broth look cloudy. If you prefer a clear soup, you can omit these and simply garnish with toasted sesame seeds just before serving.)
