Cool & Refreshing Country-Style Cucumber Soup (Oi Naengguk)
[Cancer Prevention Recipe] Revitalizing Oi Naengguk (Cold Cucumber Soup)
Beat the summer heat with this refreshing and simple Oi Naengguk! It offers a mild, nostalgic taste reminiscent of cool well water seasoned with soy sauce and sesame oil from the countryside. This dish is not only delicious but also provides a revitalizing experience perfect for hot days.
Main Ingredients- 2/3 cucumber
Seasoning & Broth Ingredients- 1.5 Tbsp homemade soy sauce (Jip-ganjang)
- A pinch of minced garlic
- 0.5 Tbsp red pepper flakes (Gochugaru)
- A pinch of sesame seeds
- 0.5 Tbsp sesame oil
- 350ml (approx. 1.5 cups) cold water
- 1.5 Tbsp homemade soy sauce (Jip-ganjang)
- A pinch of minced garlic
- 0.5 Tbsp red pepper flakes (Gochugaru)
- A pinch of sesame seeds
- 0.5 Tbsp sesame oil
- 350ml (approx. 1.5 cups) cold water
Cooking Instructions
Step 1
Wash the cucumber thoroughly and thinly slice it into matchsticks. Slicing thinly helps the seasoning penetrate well and improves the texture.
Step 2
In a medium bowl, combine the julienned cucumber with all the seasoning ingredients: 1.5 Tbsp homemade soy sauce, a pinch of minced garlic, 0.5 Tbsp red pepper flakes, and a pinch of sesame seeds.
Step 3
Gently mix the cucumber with the seasonings using your hands until evenly coated. Refrigerate for about 10 minutes to allow the flavors to meld, which will enhance the taste.
Step 4
Just before serving, transfer the seasoned cucumber mixture to a serving bowl. Drizzle with an additional 0.5 Tbsp of sesame oil for a richer, nutty aroma.
Step 5
Pour in 350ml of cold water and add plenty of ice cubes, according to your preference. Serve immediately. This deliciously cool and nutty Oi Naengguk is perfect as a side dish with rice or as a refreshing palate cleanser.
