Crisp and Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Sweet, Sour, and Refreshing Cold Soup: The Ultimate Cucumber and Seaweed Noodle Recipe
Beat the summer heat with the perfect dish! This sweet, sour, and refreshing cold soup is a crowd-pleaser. Made with fresh cucumbers harvested right from the garden, it’s an extra special summer treat. Enjoy this delightful cucumber soup as a refreshing alternative to hot soups on a hot day. Here’s a recipe to chase away the heat!
Main Ingredients- 1 cucumber
- 15g dried seaweed
- 1 red chili pepper
- 1 green chili pepper (cheongyang)
- 2 stalks scallions
- 1/2 onion
Broth Ingredients- 3 cups water (720ml)
- 1 piece dried kelp (15cm)
Seasoning Ingredients- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1 Tbsp sugar
- Pinch of sesame seeds
- 3 cups water (720ml)
- 1 piece dried kelp (15cm)
Seasoning Ingredients- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1 Tbsp sugar
- Pinch of sesame seeds
Cooking Instructions
Step 1
Wash one fresh cucumber thoroughly. (You can adjust the amount of cucumber to your preference. If you like it spicier, add a pinch of chili powder, or for a more nutty flavor, a dash of sesame oil.)
Step 2
To ensure a crispier texture, remove the seedy core of the cucumber. Cut the cucumber into roughly three equal pieces. Soak the dried seaweed in lukewarm water for about 10 minutes, then gently squeeze and rinse it under running water. Squeeze out excess water from the rehydrated seaweed and chop it into bite-sized pieces.
Step 3
Peel the cucumber and slice it into thin julienne strips. Thinly slice the onion to match the cucumber strips. Finely chop the green and red chili peppers and the scallions to add color and aroma.
Step 4
Using anchovy or kelp broth will add a deep umami flavor to your cold soup. Soak the dried kelp in water beforehand to create a clear and refreshing broth. (Tip: Freezing cucumber slices or cubes in water to make cucumber ice cubes will keep the soup from becoming diluted as it melts, ensuring continuous refreshment.)
Step 5
In a bowl with the sliced cucumber and rehydrated seaweed, add all the seasoning ingredients (plum extract, minced garlic, vinegar, sugar, and sesame seeds). Gently mix them together. Prepare the broth water (kelp-infused water) with salt to taste, making it slightly saltier than desired. Keep it chilled in the refrigerator, and pour it over the mixed ingredients just before serving to best preserve the soup’s flavor.
Step 6
Pour the chilled broth over the seasoned cucumber and seaweed mixture. Stir well. Taste and adjust seasoning with salt if needed. Finally, add plenty of cucumber ice cubes or regular ice cubes for extra chill and serve your delicious cold soup.
Step 7
What better way to beat the summer heat? This sweet, sour, and refreshing cucumber and seaweed cold soup is an irresistible summer delicacy that you can enjoy frequently without getting tired of it.
Step 8
This recipe uses red and green chili peppers for a clean and refreshing taste without chili powder, but if you prefer a spicier kick, feel free to add a little chili powder. Enjoy it in various delicious ways!
