Refreshing and Sweet-and-Sour Baek Jong-won’s Cucumber Cold Soup (Oi Naengguk)
Refreshing and Sweet-and-Sour Baek Jong-won’s Cucumber Cold Soup (Oi Naengguk)
Summer Delicacy! Easy Baek Jong-won Style Cucumber Cold Soup Recipe
As the weather gets warmer, a refreshing, sweet, and sour cucumber cold soup is perfect for whetting your appetite! Introducing a super easy Oi Naengguk recipe by Baek Jong-won that anyone can make. It’s delicious with rice, and great on its own too – a quintessential summer dish. Let’s make it now! by. 요리하는 아내 (The Cooking Wife)
Main Ingredients- 1 Cucumber (fresh and crisp)
- 1/2 Onion (a sweet variety is recommended)
- 2 Korean Green Chilies (for a spicy kick)
- 2 Red Chilies (for color)
- 20g Dried Seaweed (rehydrated and softened)
- 600ml Cold Water
- 1 Tbsp Coarse Sea Salt
- 4 Tbsp Granulated Sugar
- 6 Tbsp Rice Vinegar
- A pinch of Toasted Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
Prepare and measure all ingredients according to the recipe. Fresh ingredients are key to a delicious Oi Naengguk.
Step 2
Soak the dried seaweed in cold water for about 10-15 minutes until thoroughly rehydrated and soft. Drain the softened seaweed in a sieve.
Step 3
Thinly slice half an onion into julienne strips. Remove the seeds from the Korean green chilies and red chilies, then finely chop them for added spice and color.
Step 4
Wash the cucumber thoroughly under running water. Using a knife, slice it into very thin julienne strips. The thinner the slices, the softer the texture and the better they will blend with the soup.
Step 5
In a deep bowl, combine 600ml of cold water. Add 1 Tbsp of coarse sea salt, 4 Tbsp of granulated sugar, and 6 Tbsp of rice vinegar. Stir with a spatula or spoon until the sugar and salt are completely dissolved to create the soup base. You can adjust the ratio of vinegar and sugar to your preference.
Step 6
Rinse the rehydrated seaweed a couple of times under running water to remove excess salt. Cut it into bite-sized pieces (about 3-4 cm) and add it to the soup base.
Step 7
Add the julienned onion and cucumber to the bowl. Mix in the chopped Korean green chilies for spice and the red chilies for vibrant color.
Step 8
Finally, sprinkle a pinch of toasted sesame seeds for a nutty aroma. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling enhances the taste considerably.
Step 9
For an extra refreshing experience, add plenty of ice cubes just before serving. As the ice melts, it will keep the soup refreshingly cold, making it a perfect thirst quencher on a hot summer day.:)
