Crisp Cucumber and Seaweed Refreshing Cold Soup (Oimiyuk Naengguk) – Golden Recipe
The Golden Recipe from Saengsaeng Jeonbotong Episode 6146: A Refreshing Cucumber and Seaweed Cold Soup to Stimulate Your Appetite
The perfect choice for hot summer days when your appetite is low! Introducing the Oimiyuk Naengguk, presented with the ‘Golden Recipe’ from Saengsaeng Jeonbotong. This dish is incredibly delicious without needing complex seasoning adjustments, making it easy for anyone to follow. Learn the secret to perfectly crisp cucumbers and nutritious seaweed. Enjoy a bowl of this refreshing cold soup that will invigorate you from the inside out.
Main Ingredients
- 1 Cucumber
- 6g Dried Seaweed
Seasoning & Garnish
- 600 ml Water
- 1 Tbsp Salt
- 4 Tbsp Sugar
- 6 Tbsp Vinegar
- 0.5 ~ 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- Ice (to taste)
- Dried or Red Chili Peppers (optional)
- 600 ml Water
- 1 Tbsp Salt
- 4 Tbsp Sugar
- 6 Tbsp Vinegar
- 0.5 ~ 1 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- Ice (to taste)
- Dried or Red Chili Peppers (optional)
Cooking Instructions
Step 1
While cucumber alone makes a delicious soup, adding rehydrated seaweed offers a softer texture and boosts the nutritional value, making it even better. Shall we start the preparation?
Step 2
Soak 6g of dried seaweed in cold water for about 10 minutes until fully rehydrated. Rinse the soaked seaweed thoroughly in clean water to remove excess salt, then squeeze out any remaining moisture by hand.
Step 3
Wash the cucumber well. Then, slice it thinly into approximately 0.3cm thick strips using a knife or mandoline, including the seeds. If you prefer an extra crisp texture, it’s recommended to peel the cucumber using the ‘turning peel’ method, remove the seedy core, and then slice it.
Step 4
Now, it’s time to create the special golden ratio seasoning sauce that determines the soup’s flavor. (Note: This recipe does not mix water directly into the sauce at this stage; cold water is added in the final step.)
Step 5
Add the sliced cucumber and prepared seaweed to the seasoning sauce. Gently mix them together and let it rest for about 5 minutes. This step helps the cucumber become crispier and allows the flavors to meld. If you like, you can add minced garlic at this stage for a deeper flavor.
Step 6
After letting it sit for 5 minutes, pour in 600ml of cold water. Stir well to ensure the seasoning is evenly distributed.
Step 7
Finally, add 1 tablespoon of toasted sesame seeds for a nutty aroma and, if desired, thinly sliced dried or fresh red chili peppers for a touch of color and mild spice.
Step 8
Add plenty of ice to the cold soup to make it refreshingly chilled. As the ice melts, the broth will become even colder. Each spoonful will be met with a clean and invigorating sensation – your perfect Oimiyuk Naengguk is ready!
Step 9
Serve the finished Oimiyuk Naengguk in a clear glass bowl for an appealing presentation. It enhances the overall dining experience.
