Refreshing and Tangy Seaweed and Cucumber Cold Soup (Miyeok Oi Naengguk)
Refreshing and Tangy Seaweed and Cucumber Cold Soup (Miyeok Oi Naengguk)
Recipe for Refreshing and Tangy Seaweed and Cucumber Cold Soup
Beat the heat with this refreshing and tangy cold soup, perfect for stimulating your appetite on a hot day! A delightful combination of chewy seaweed and crisp cucumber.
Main Ingredients- Dried seaweed, rehydrated, generously portioned (approx. 100g)
- 1/2 cucumber
- 1 Tbsp minced garlic
- Scallions or green onions, finely chopped (to taste)
- 600ml water
Seasoning- 3 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salt (adjust to taste)
- 6 Tbsp double-strength vinegar (or 12 Tbsp regular vinegar)
- 1 Tbsp red pepper flakes (optional, for color and mild heat)
- 1 Tbsp plum extract or sugar (adjust sweetness)
- 2 Tbsp sesame seeds (whole or toasted)
- 3 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp salt (adjust to taste)
- 6 Tbsp double-strength vinegar (or 12 Tbsp regular vinegar)
- 1 Tbsp red pepper flakes (optional, for color and mild heat)
- 1 Tbsp plum extract or sugar (adjust sweetness)
- 2 Tbsp sesame seeds (whole or toasted)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water until fully rehydrated. This usually takes about 10-15 minutes until it becomes soft and pliable. Rinse the rehydrated seaweed thoroughly under running water multiple times to ensure it’s clean and to remove any potential bitterness. Squeeze out excess water, then thinly slice it into bite-sized pieces, about 1cm wide.
Step 2
Wash the cucumber, trim the ends, and then julienne it into thin strips. Cutting it too thickly can affect the texture, so aim for thin, crisp strips.
Step 3
Prepare 1 tablespoon of minced garlic. If using scallions or green onions, finely chop them. Adding onions will enhance the depth of flavor in the cold soup.
Step 4
In a large bowl, combine the rehydrated seaweed, julienned cucumber, minced garlic, and chopped scallions. Add the soy sauce for soup, salt, double-strength vinegar, red pepper flakes, plum extract (or sugar), and sesame seeds. Gently mix everything together with your hands, like you’re massaging the ingredients. This helps the seasoning to be evenly distributed.
Step 5
Now, pour in 600ml of water. You can adjust the amount of water to achieve your desired soup consistency. If the seasoning feels a bit off, gradually add more soy sauce, vinegar, or salt to perfectly suit your taste. For best results, let the soup chill in the refrigerator for a while to allow the flavors to meld together.
Step 6
Ladle the chilled soup into serving bowls. For an extra frosty and refreshing experience, add plenty of ice cubes! On a hot summer day, this cool and tangy seaweed and cucumber cold soup is sure to chase away the heat.
