Refreshing and Sweet-Sour Summer Delicacy: Miyeok Naengguk (Cold Seaweed Soup)
Easy Miyeok Naengguk Recipe: Enjoy a Cool Summer Dish Like Cucumber Cold Soup
Introducing a refreshing Miyeok Naengguk recipe, perfect for those hot summer days when your appetite might wane. It’s simple to make with ingredients you likely have at home, boasting a delightful sweet and sour flavor that stimulates the appetite and quenches thirst. The combination of crisp cucumber, similar to cucumber cold soup, and tender seaweed is truly superb.
Main Ingredients
- 3g Dried seaweed
- 1/2 cucumber (approx. 103g)
- 1/2 red chili pepper (approx. 5g)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Place it in a colander and rinse lightly under running water to clean.
Step 2
Soak the cleaned seaweed in enough cold water to cover it completely for about 5-10 minutes until it softens. It will become tender during this soaking period.
Step 3
Wash the cucumber, trim off the ends, and thinly slice it diagonally to about 2-3mm thickness. Then, julienne the cucumber into strips of the same thickness for easy eating.
Step 4
Wash the red chili pepper, remove the stem, and shake out the seeds. Finely mince it. Prepare 0.3 Tbsp of minced garlic.
Step 5
It’s crucial to squeeze out the water from the soaked seaweed thoroughly. Cut the softened seaweed into bite-sized pieces with scissors, place it in a colander, and firmly press with your hands to remove as much water as possible.
Step 6
Place the squeezed seaweed in a bowl. Add the prepared 0.3 Tbsp of minced garlic and 1 Tbsp of sugar.
Step 7
Add 0.3 Tbsp of salt. Remember, you can adjust the seasoning later, so avoid adding too much at first.
Step 8
Add 1 Tbsp of tuna extract for a savory depth. If you don’t have tuna extract, you can use soy sauce or fish sauce, but be mindful that their saltiness varies, so taste and adjust the seasoning carefully.
Step 9
Add 1-2 Tbsp of vinegar for that refreshing sourness. If you prefer a more pronounced sour taste, use 2 Tbsp; if you like a milder tang, start with 1 Tbsp and adjust to your liking.
Step 10
Put on disposable gloves and gently mix the seaweed with the seasonings until evenly coated. Proper seasoning distribution makes it taste much better.
Step 11
Add the julienned cucumber and the minced red chili pepper to the bowl. This adds lovely color and a satisfying crunch.
Step 12
Pour in 400-450ml of cold water and gently stir to combine all the ingredients. If you plan to eat it immediately, use a little less water and add plenty of ice for extra chill. Taste the soup; if it’s too bland, add a bit more tuna extract or salt. If it’s too salty, add a little more cold water to balance the flavor.
Step 13
Finally, sprinkle generously with sesame seeds to complete your delicious Miyeok Naengguk! You can enjoy it right away, or for an even richer flavor, chill it in the refrigerator for about 30 minutes before serving.
