Crisp and Sweet Korean Melon Cold Soup (Chamoe Naengguk)
Beat the Heat with Refreshing Flavor! How About a Sweet and Cool Korean Melon Cold Soup for Summer?
When the summer heat melts away your appetite! Make a super simple cold soup with sweet and refreshing Korean melon! The perfect chamoe naengguk to follow in the footsteps of cucumber naengguk to get through the hot summer! (Sesangui Moden Recipe, Man-gye Recipe)
Main Ingredients
- 1/2 Korean melon (chamoe)
- 1/3 Cucumber
- 3 Scallions (green onions)
- Pinch of salt (for salting chamoe)
- Pinch of sugar (for salting chamoe)
Sweet and Sour Broth Ingredients
- 2 cups water (approx. 400ml)
- 1 Tbsp plum extract (maesil-cheong)
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1/2 Tbsp soy sauce
- Pinch of salt (to adjust seasoning)
- Pinch of toasted sesame seeds (for garnish)
Optional Ingredient
- 1/3 Red chili pepper (adds color and a hint of spice)
- 2 cups water (approx. 400ml)
- 1 Tbsp plum extract (maesil-cheong)
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1/2 Tbsp soy sauce
- Pinch of salt (to adjust seasoning)
- Pinch of toasted sesame seeds (for garnish)
Optional Ingredient
- 1/3 Red chili pepper (adds color and a hint of spice)
Cooking Instructions
Step 1
First, let’s make the refreshing cold soup broth. In a clean bowl, pour 2 cups of water. Add 1 tablespoon of plum extract, 1/2 tablespoon of sugar, 1 tablespoon of vinegar, and 1/2 tablespoon of soy sauce. You can also add a pinch of salt to adjust the seasoning to your taste. Stir all ingredients well, then place the bowl in the refrigerator to chill. The colder the broth, the more vibrant the flavor of the naengguk will be!
Step 2
Next, we’ll prepare the vegetables. Cut the Korean melon in half and use a spoon to scoop out the seeds cleanly. You can use the skin, but if you dislike the bitterness, you can peel it off. Slice it into bite-sized pieces about 0.5cm thick. Slice the cucumber to a similar thickness. Chop the scallions into 3cm lengths.
Step 3
To maintain the crisp texture of the Korean melon, we’ll lightly salt it. Place the sliced chamoe in a separate bowl, sprinkle with a pinch of salt and a pinch of sugar, and gently toss to combine. Salting for about 5 minutes will draw out some moisture, resulting in an even crunchier texture. Gently pat the salted chamoe with a paper towel to remove excess water. Be careful not to squeeze too hard, as this can make the melon mushy.
Step 4
Now it’s time to combine everything and complete the chamoe naengguk! In a large bowl, add the drained chamoe, sliced cucumber, and scallions. For a visually appealing dish, thinly slice the red chili pepper (if using) and add it for a beautiful pop of color. Finally, pour the chilled broth over the ingredients. You can add a few ice cubes for an extra refreshing touch. Garnish with a sprinkle of toasted sesame seeds to finish. Your crisp and refreshing chamoe naengguk is ready! Enjoy!
