Crisp and Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Crisp and Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
The Ultimate Oi Miyeok Naengguk Recipe: Beat the Heat with This Refreshing Delicacy!
Revitalize your appetite on hot days with this easy-to-make, sweet and tangy cold soup featuring cucumber and seaweed. The satisfying crunch of cucumber paired with the tender texture of rehydrated seaweed creates a truly invigorating experience that cools you from the inside out.
Cold Soup Ingredients- 1/2 cucumber
- 30g dried seaweed
- A pinch of black sesame seeds (for garnish)
- 1 Tbsp vinegar
- 1 Tbsp soy sauce (for soup)
- 1 Tbsp sugar
- 1/2 red chili pepper (for garnish)
- 300ml cold water
- 5-7 ice cubes
Cooking Instructions
Step 1
Let’s make a delicious Oi Miyeok Naengguk, a perfect dish not only for hot summer days but also comforting during colder months when a warm soup might not be on the menu. It’s incredibly simple to prepare!
Step 2
First, wash the cucumber thoroughly and julienne it into thin strips. Place the julienned cucumber in cold water (filtered or bottled water is recommended) and let it soak for about 5 minutes. This step extracts the cucumber’s refreshing essence, infusing the soup with a deeper flavor. We’ll use this cucumber-infused water as our soup base.
Step 3
Rehydrate the dried seaweed by soaking it in lukewarm water until soft. Once rehydrated, rinse it well, squeeze out excess water, and cut it into bite-sized pieces (about 2-3 cm). For added flavor and visual appeal, you can thinly slice some onion to use as a topping. Also, thinly slice the red chili pepper (removing seeds) for a touch of color and mild spiciness.
Step 4
After draining the seaweed, place it in a sieve and gently press to remove as much excess water as possible. This is important to prevent the final soup from becoming too diluted.
Step 5
Now, let’s season the seaweed. In a mixing bowl, combine the squeezed seaweed with 1 tablespoon of vinegar, 1 tablespoon of soy sauce (for soup), and 1 tablespoon of sugar. Gently mix and massage the ingredients together. It’s best to season it slightly stronger at this stage, as it will be diluted by the cucumber water.
Step 6
Pour the cucumber-infused water into the bowl with the seasoned seaweed. Add the julienned cucumber, sliced red chili pepper, and black sesame seeds (if using). Taste and adjust the seasoning with a pinch of salt if needed. Gently combine all the ingredients.
Step 7
Voila! Your crisp and refreshing Oi Miyeok Naengguk is ready. To serve it at its best, ladle the soup into bowls and float a few ice cubes on top. This is the perfect antidote for a lack of appetite!
