Refreshing and Tangy Cucumber Seaweed Cold Soup
#SummerSoup #CucumberRecipe #SeaweedRecipe #EasyColdSoup #AppetiteBooster
Beat the heat with this incredibly refreshing and tangy ‘Oi Miyeok Naengguk’ (Cucumber Seaweed Cold Soup)! This recipe skips the store-bought broth and artificial seasonings, focusing on a deep, natural flavor you can achieve with simple ingredients like cucumber and seaweed. It’s a perfect alternative to heavier summer meals and pairs wonderfully with spicy or rich dishes. Even without a traditional naengmyeon broth, this soup is satisfying and delicious. If you have cucumbers and seaweed on hand, give this easy-to-make, cooling summer delight a try!
Ingredients- Gijang seaweed 20g
- Clam and anchovy broth pack 3
- Seafood broth pack 2
- Soy sauce for soup 2 Tbsp
- Anchovy extract (fish sauce) 1 Tbsp
- Soju 2 Tbsp (or rice wine)
- Minced red chili 1 tsp
- Minced garlic 1 Tbsp
- Vinegar 3 Tbsp
- Toasted sesame seeds 1 Tbsp
- Water 1.2L
Cooking Instructions
Step 1
First, let’s prepare the refreshing broth for our cold soup. In a pot, combine the clam and anchovy broth pack and the seafood broth pack. Add the soy sauce for soup, anchovy extract, soju (using rice wine, ‘cheongju’, here will add an even better flavor), and minced garlic to build the foundational taste.
Step 2
Next, pour in 1.2L of water and bring it to a rolling boil over high heat. It’s important to let it boil well to extract all the flavors from the broth packs.
Step 3
Once the broth boils, skim off any foam that rises to the surface. This step ensures a clear and clean-tasting broth. After skimming, let the broth cool completely. A chilled broth is key to the refreshing taste of this cold soup, and it forms the flavorful base.
Step 4
Now, let’s prepare the seaweed. Soak the dried seaweed in cold water for about 30 minutes until it’s fully rehydrated. Once plump, drain it thoroughly by squeezing out excess water. The rehydrated seaweed should be tender yet pleasantly chewy.
Step 5
Add the drained seaweed directly into the chilled broth. It’s crucial to use a cooled broth; adding seaweed to hot broth will make it mushy and lose its desirable texture.
Step 6
For a touch of mild spiciness and a vibrant color, add the minced red chili. Besides adding visual appeal, the chili’s subtle heat helps to cut through any potential fishy notes in the broth and enhances the overall flavor profile.
Step 7
Now, let’s prepare the cucumber. Wash the cucumber well, and slice it thinly into matchsticks without removing the seeds. The crisp texture of the cucumber will add a delightful crunch and enhance the refreshing quality of the soup.
Step 8
Add the julienned cucumber to the soup, followed by a generous sprinkle of toasted sesame seeds for nutty aroma. Taste the broth and adjust the seasoning if needed; you can add a little more anchovy extract if it’s not salty enough. Finally, add the vinegar to achieve that signature tangy and refreshing flavor. Mix everything gently to combine.
Step 9
The Oi Miyeok Naengguk is best served very cold. It’s ideal to refrigerate it for at least 30 minutes, or ideally longer, in the refrigerator or kimchi refrigerator. If you’re serving it immediately from the regular fridge, consider adding a couple of ice cubes to the serving bowl for an extra chill.
Step 10
Ladle the chilled soup into individual serving bowls. Your wonderfully cool, tangy, and crisp Oi Miyeok Naengguk is ready to be enjoyed! This soup is a perfect accompaniment to spicy dishes like tteokbokki or rich, fatty meats, providing a palate-cleansing contrast that cuts through richness and leaves you feeling refreshed.
