Korean Cold Cucumber Soup (Oi Naengguk)
Oi Naengguk is a classic Korean cold cucumber soup. The light and refreshing taste of fresh cucumbers and seaweed in a chilled savory broth is perfect for hot summer days.
Ingredients
- 1/2 English cucumber thinly sliced into matchsticks
- 1 roasted seaweed
- 1 dried sea kelp (dashima)
- 3-4 cup mineral water
- 1 tbsp Korean soup soy sauce (gukganjang)
- 2 tbsp sugar
- 3 tbsp rice or white vinegar
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 1 green onion finely chopped
- salt to taste
Instructions
- Soak the sea kelp in mineral water and set aside.
- Soak the dried seaweed cuts in cold water for 10-15 minutes. Drain and squeeze out the excess water. Cut to smaller size if needed.
- Place the seaweed in a large bowl, add the soy sauce for soup, sugar, vinegar, garlic, chili flakes, and sesame seeds; Mix well.
- Add the cucumber and green onion to the seaweed mixture. Pour the sea kelp stock and mix well. Taste and adjust seasoning for your liking.
- Note: You can make it ahead of time, up to a couple of hours, and chill it in the fridge until ready to serve. That's it! Oh, and don't forget to add a few ice cubes to keep it even colder. Enjoy!
Nutrition
Calories: 49kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 265mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg