Refreshing Cold Seaweed and Cucumber Soup (Miyeok Oi Naengguk)
A Perfect Summer Delicacy: Miyeok Oi Naengguk
Let’s make a refreshing and tangy cold soup with seaweed and cucumber, a perfect treat for hot summer days.
Ingredients for Cold Seaweed and Cucumber Soup
- Dried seaweed 10g (rehydrated)
- Cucumber 1/3 medium
- Soy sauce 2 Tbsp
- Minced garlic 1 Tbsp
- Maple syrup 2 Tbsp (or sugar)
- Salt 1 pinch
- Plum extract 2 Tbsp
- Water 600ml
- Vinegar 8 Tbsp
- Ice cubes (as needed)
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by rehydrating the dried seaweed. Place 10g of dried seaweed in a bowl and soak it in cold water for about 10 minutes until it becomes soft and pliable. Ensure it’s fully rehydrated.
Step 2
Once the seaweed is rehydrated, gently squeeze out excess water. The rehydrated seaweed should be soft and slightly springy.
Step 3
Prepare the cucumber. Wash 1/3 of a cucumber, cut it in half lengthwise, and then thinly slice it into matchsticks (julienne). Thin slices will provide a crispier texture.
Step 4
For an extra crisp bite, briefly soak the julienned cucumber in ice-cold water for a few minutes. This step helps to firm up the cucumber.
Step 5
Now, let’s prepare the flavorful broth. In a mixing bowl, add 2 tablespoons of soy sauce.
Step 6
Add 1 tablespoon of minced garlic to the bowl. This adds a pungent aroma and depth of flavor.
Step 7
To balance the saltiness and add a touch of sweetness, add 2 tablespoons of maple syrup. If you don’t have maple syrup, you can substitute it with an equal amount of sugar.
Step 8
Add a pinch of salt to enhance the overall seasoning. You can adjust the saltiness to your preference.
Step 9
For a sweet and tangy note, incorporate 2 tablespoons of plum extract. If plum extract is unavailable, a combination of sugar and a little lemon juice can be used as an alternative.
Step 10
Bring 600ml of water to a boil in a pot.
Step 11
Once the water is boiling, add the rehydrated seaweed. Blanch it for a very short time, about 10-20 seconds, just to slightly warm it through. Overcooking will make the seaweed mushy.
Step 12
Immediately remove the blanched seaweed from the hot water and rinse it under cold running water. This shock in cold water helps maintain its texture.
Step 13
Gently squeeze the excess water from the rinsed seaweed. Be careful not to squeeze out all the moisture, as this can make it dry.
Step 14
Cut the seaweed into bite-sized pieces. This makes it easier to eat and ensures a good mix in every spoonful.
Step 15
Add the cut seaweed to the prepared seasoning mixture. Toss gently to coat the seaweed evenly with the sauce.
Step 16
Drain the julienned cucumber and add it to the seaweed mixture. Combine them well, ensuring the cucumber is also coated.
Step 17
Pour in 600ml of fresh water to form the broth of the cold soup. You can adjust the amount of water according to how diluted you prefer your soup.
Step 18
Finally, add 8 tablespoons of vinegar. This is a key ingredient for the refreshing tang. Adjust the amount of vinegar to your taste preference.
Step 19
Add plenty of ice cubes to the soup to make it refreshingly cold. Stir well. The melting ice will dilute the soup slightly, making it perfectly chilled.
Step 20
Garnish with a sprinkle of sesame seeds for added flavor and visual appeal. Your delicious Miyeok Oi Naengguk is now ready!
Step 21
Enjoy this delightful cold soup, a perfect antidote to summer heat and a guaranteed appetite-booster. Have a wonderful meal!
