Chilled Cucumber and Oiji Cold Soup: A Refreshing Summer Delight
#OijiColdSoup #SummerDish #EasyRecipe #CucumberRecipe #GuestEntertaining
Have you made homemade oiji (Korean pickled cucumbers) and wondering what to do with them? Instead of just pickling, let’s make a refreshing and simple Oiji Cold Soup! To achieve a clear and crisp broth, we’re using fragrant green tea water instead of plain water. A few slices of garlic, some chopped scallions, and a generous splash of vinegar are all you need for the base. For a touch of spice, add some chili powder to your preference. Experience the true taste of summer cucumbers with this delightful Oiji Cold Soup. Let’s get started!
Main Ingredients
- 10 pieces of Oiji (Korean pickled cucumbers)
- 6 cloves of garlic
- 6 Tbsp chopped scallions
- 2 Tbsp chili powder
- 12 Tbsp vinegar
- 1L Green tea water
Cooking Instructions
Step 1
First, thinly slice the oiji into rounds. (If you’d like to learn how to make homemade oiji, I posted a detailed recipe two days ago on my blog! You can find it here: [https://blog.naver.com/koreastencil/223118738159](https://blog.naver.com/koreastencil/223118738159))
Step 2
Making Oiji Cold Soup is incredibly simple! Add thinly sliced garlic and chopped scallions to the bowl. Then, pour in a generous amount of vinegar for that tangy flavor. You can also add chili powder if you like it a bit spicy.
Step 3
Pour in the chili powder and the chilled green tea water, mix well, and then refrigerate or store in a kimchi refrigerator until thoroughly chilled. Oiji Cold Soup is best enjoyed ice-cold! It’s also delicious served over cold noodles for a hearty meal, or poured over leftover rice for a light and healthy summer dish. Oiji is truly the best for summer!
Step 4
Serve the ice-cold Oiji Cold Soup in a chilled bowl. If you prefer more heat, add extra chili powder and garnish with a bit more chopped scallions for both visual appeal and enhanced flavor. Just as dongchimi is perfect for indigestion in winter, Oiji Cold Soup is the answer for a sluggish stomach on hot summer days. Enjoy the taste of seasonal ingredients – summer cucumbers are at their peak, just like ripe autumn cabbages are sweet and firm!
