Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Beat the Heat with Our Delicious Cucumber and Seaweed Cold Soup!
On hot summer days, when hot soups are out of the question, cold refreshing dishes are the way to go! This cucumber and seaweed cold soup is the ultimate cooling food that will help you forget the heat and invigorate your appetite. The delightful combination of crisp cucumbers and tender seaweed, with its wonderfully sweet and tangy flavor, is perfect for beating the summer heat. This easy-to-follow recipe is a must-have for your summer menu!
Main Ingredients- 1 fresh cucumber
- 1 handful of rehydrated seaweed (approx. 30g)
- 2 red chilies (for garnish and mild spice)
- 500ml chilled kelp broth
Seasoning- 1 Tbsp soy sauce for soup (for umami)
- 0.5 Tbsp minced garlic (for flavor)
- 0.5 Tbsp red pepper flakes (adjust to taste)
- 1 Tbsp plum extract (for sweetness and tang)
- 1 Tbsp brown sugar (for added sweetness)
- 1 Tbsp concentrated apple cider vinegar (for strong tang)
- 1 Tbsp apple cider vinegar (for milder acidity)
- 2 tsp fine salt (for seasoning)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and nutty flavor)
- 1 Tbsp soy sauce for soup (for umami)
- 0.5 Tbsp minced garlic (for flavor)
- 0.5 Tbsp red pepper flakes (adjust to taste)
- 1 Tbsp plum extract (for sweetness and tang)
- 1 Tbsp brown sugar (for added sweetness)
- 1 Tbsp concentrated apple cider vinegar (for strong tang)
- 1 Tbsp apple cider vinegar (for milder acidity)
- 2 tsp fine salt (for seasoning)
- 1 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients. Wash the cucumber thoroughly and rehydrate the seaweed if it’s dried. Thinly slice the red chilies after removing the seeds.
Step 2
To create a deep, flavorful broth, soak a 5x5cm piece of dried kelp in 500ml of cold water for 30 minutes to 1 hour. Refrigerate the kelp broth until thoroughly chilled; this is key to the refreshing taste of the cold soup. (If short on time, you can use store-bought broth or plain water, but ensure it’s well-chilled.)
Step 3
Wash the cucumber well and then julienne it into thin strips. Slice the red chilies into thin rounds. Thinly sliced ingredients absorb flavors better and provide a pleasant texture.
Step 4
Rinse the rehydrated seaweed under running water until clean, then chop it into bite-sized pieces. Cutting it into shorter lengths makes it easier to eat.
Step 5
In a large bowl, combine the chopped seaweed and julienned cucumber. These are the main components that give the cold soup its texture.
Step 6
Now it’s time to season the cucumber and seaweed. Add the soy sauce for soup, minced garlic, red pepper flakes, plum extract, brown sugar, concentrated apple cider vinegar, regular apple cider vinegar, fine salt, and sesame oil to the bowl. (If you prefer more spice, feel free to increase the red pepper flakes or add some chopped green chilies.)
Step 7
Gently mix all the seasoning ingredients with the cucumber and seaweed using your hands, as if massaging it. Let it marinate for about 5 minutes to allow the flavors to meld. Then, pour in the chilled kelp broth and stir everything together well. Taste the soup and adjust the seasoning with salt if needed.
Step 8
Do a final taste test and adjust the seasoning with fine salt, adding it gradually until it reaches your desired flavor. Be careful not to oversalt it.
Step 9
Finally, add the thinly sliced red chilies for a visually appealing touch and to balance the flavors. They add a lovely splash of color, making the dish even more appetizing.
Step 10
Transfer the well-mixed cucumber and seaweed cold soup to serving bowls. Top generously with ice cubes to enhance the refreshing chill. Serve immediately and enjoy this perfectly sweet, tangy, and cool summer delicacy!
