Crisp and Refreshing Cucumber Seaweed Cold Soup: The Ultimate Summer Delicacy
Beat the Heat! The Perfect Harmony of Crisp Cucumbers and Tender Seaweed in a Simple Cucumber Seaweed Cold Soup Recipe
On scorching summer days, the thought of standing in the kitchen and cooking with heat can be quite daunting! That’s why we’re introducing a refreshing and simple ‘Cucumber Seaweed Cold Soup’ (Oi Miyeok Naengguk) – the perfect dish for such times. Cold soups are arguably the most popular side dish during summer. The delightful combination of crisp cucumbers and chewy seaweed, with a tangy and sweet broth, makes this dish so irresistible that you’ll find yourself reaching for it more than rice! Make it easily and elevate your summer dining table.
Main Ingredients
- 2/3 cucumber
- 5g dried seaweed
- 1/4 onion
- 1 red chili pepper
Broth and Seasoning Ingredients
- 1 Tbsp commercially available yeondu (Korean soy sauce alternative)
- 1 Tbsp Yeondu Cheongyangcho (Korean spicy soy sauce alternative) (or 1 Tbsp minced Cheongyang chili pepper)
- 3 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- Pinch of sea salt
- 3 cups (approx. 600ml) cold water or kelp broth
- 1 Tbsp commercially available yeondu (Korean soy sauce alternative)
- 1 Tbsp Yeondu Cheongyangcho (Korean spicy soy sauce alternative) (or 1 Tbsp minced Cheongyang chili pepper)
- 3 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- Pinch of sea salt
- 3 cups (approx. 600ml) cold water or kelp broth
Cooking Instructions
Step 1
Dried seaweed expands significantly when rehydrated, so use only a small amount. Soak the seaweed in cold water for about 10 minutes. Then, rinse it thoroughly under running water.
Step 2
Drain the soaking water from the seaweed. Pour boiling water over the seaweed to blanch it; this helps remove any impurities and makes it tender. Immediately rinse the blanched seaweed in cold water, squeeze out excess water, and cut it into bite-sized pieces.
Step 3
For the initial seasoning, gently mix the prepared seaweed with Yeondu, Yeondu Cheongyangcho (or minced Cheongyang chili pepper), and minced garlic. Marinating the seaweed beforehand allows the flavors to penetrate better, enhancing its taste.
Step 4
Wash the cucumber thoroughly. Using a peeler or a knife, ’round-cut’ the cucumber (peel the outer skin thinly, avoiding the seedy core) and then julienne it. Removing the seeds prevents the cucumber from becoming mushy and keeps it crisp. Julienne the onion similarly. Finely mince the red chili pepper after removing the seeds.
Step 5
Add the julienned cucumber, onion, and minced red chili pepper to the pre-seasoned seaweed. Gently combine all the ingredients.
Step 6
Pour in 3 cups of cold water or kelp broth. Add the vinegar. Using kelp broth will add an extra layer of umami for a richer flavor.
Step 7
Finally, stir in the sugar and toasted sesame seeds. Taste and adjust seasoning with a pinch of sea salt if needed. If you plan to serve it with ice, it’s best to make the broth slightly saltier, as the melting ice will dilute the flavors.
Step 8
Your ‘Cucumber Seaweed Cold Soup’ is ready, boasting a refreshing, clean, tangy, and sweet flavor profile. It’s a wonderful side dish, but it’s also a perfect standalone summer meal that will keep you coming back for more.
Step 9
Imagine serving this chilled soup with ice cubes, or even pouring it over freshly cooked noodles. It would make for a truly delightful summer meal, wouldn’t it?
Step 10
This easy-to-make, no-cook ‘Cucumber Seaweed Cold Soup’ is a popular choice during the hot summer months for its refreshing qualities. Enjoy your delicious and healthy meal!
