Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
The Ultimate Refreshing Taste of Summer: Cucumber and Seaweed Cold Soup
Traditionally, cold soups are seasoned with salt and soy sauce, but this recipe uniquely incorporates fish sauce, similar to Chef Baek’s method, resulting in a broth with a surprisingly deep flavor. This isn’t just a light broth; it has a rich, satisfying taste. Perfect for a hot summer day when your appetite is low.
Main Ingredients
- 2 cups rehydrated seaweed
- 1/2 Korean cucumber (gasi oi)
- 1/2 onion
- 1 cheongyang chili pepper
- 1 red chili pepper
Seasoning and Broth
- 4.5 Tbsp vinegar
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (kanari aekjeot)
- 1 Tbsp soup soy sauce (jip ganjang)
- 1 Tbsp minced garlic
- 3 cups water (approx. 720ml)
- 1/2 Tbsp sesame seeds
- 20 ice cubes
- 4.5 Tbsp vinegar
- 3 Tbsp sugar
- 1 Tbsp anchovy sauce (kanari aekjeot)
- 1 Tbsp soup soy sauce (jip ganjang)
- 1 Tbsp minced garlic
- 3 cups water (approx. 720ml)
- 1/2 Tbsp sesame seeds
- 20 ice cubes
Cooking Instructions
Step 1
Rinse the rehydrated seaweed, which was soaked for about 10 minutes, several times in cold water to thoroughly clean it. Gently squeeze out excess water. This helps to remove any unpleasant oceanic smell.
Step 2
Cut the cleaned seaweed into bite-sized pieces. Aim for roughly 2cm x 2cm squares, making it easy to eat. If the pieces are too large, they can be difficult to handle.
Step 3
Thinly julienne the cucumber (after washing and removing the seeds) and the onion. Finely chop the cheongyang chili pepper and thinly slice the red chili pepper diagonally for a pop of color. Your prep work is now complete!
Step 4
To the drained seaweed, add the vinegar and gently massage it in with your hands. This step softens the seaweed further and helps neutralize any potential fishy taste.
Step 5
Next, add the sugar and anchovy sauce and gently mix again. The anchovy sauce is the secret ingredient for adding a deep umami flavor to the cold soup. Continue to mix until the sugar is dissolved.
Step 6
Add the julienned cucumber and onion, chopped cheongyang chili pepper, minced garlic, and the water to the bowl. Finally, add the soup soy sauce and stir well to combine all the ingredients and adjust the seasoning. Taste and feel free to add more vinegar or sugar if needed, according to your preference.
Step 7
The final step! Generously add ice cubes to the soup for a refreshing chill. Sprinkle with sesame seeds for a nutty aroma. Garnish with the thinly sliced red chili pepper on top for a visually appealing and delicious finish. Enjoy your chilled Cucumber and Seaweed Cold Soup immediately!
