Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
How to Make a Refreshingly Chilled Cucumber and Seaweed Cold Soup
This dish is perfect for the sweltering summer heat. As someone who prefers spring and autumn, summer has always been challenging. Today, I’ll be making a refreshing #CucumberSeaweedColdSoup that’s both sweet and tangy!
Main Ingredients for the Cold Soup- 30g dried fine seaweed (it expands significantly when soaked)
- 2 fresh cucumbers
- 1 red chili pepper (for color)
- 1 Korean green chili pepper (optional, for spiciness)
- 1/2 onion
- 3 Tbsp sesame seeds (for nutty flavor)
Tangy Broth for Balanced Flavor- 1.5L cold water
- 6 Tbsp sugar (for sweetness)
- 10 Tbsp apple cider vinegar (for tanginess)
- 1 Tbsp salt (adjust to taste)
- 1.5L cold water
- 6 Tbsp sugar (for sweetness)
- 10 Tbsp apple cider vinegar (for tanginess)
- 1 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
First, prepare the dried fine seaweed. Soak it generously in cold water for about 20-30 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly in clean water to remove any debris. Then, cut it into bite-sized pieces (about 2-3 cm) and squeeze out excess water.
Step 2
Now, let’s make the sweet and tangy broth that defines the cold soup! In a large bowl, pour 1.5 liters of cold water. Add 6 tablespoons of sugar, 10 tablespoons of apple cider vinegar, and 1 tablespoon of salt. Use a whisk or spoon to stir until the sugar and salt are completely dissolved. Taste the broth and adjust the amount of sugar, vinegar, or salt to your preference, finding that perfect balance of sweet and tangy flavors!
Step 3
Let’s get the additional ingredients for the cold soup ready. Wash the cucumbers well and thinly julienne them. Thinly julienne the onion as well. Finely chop the red and green chili peppers after removing the seeds to add color and a touch of heat. (If you prefer less spice, you can omit the Korean green chili pepper.)
Step 4
Place the prepared seaweed, julienned cucumbers, onion, and chili peppers into the large bowl. Gently mix them together so the ingredients are well combined with the broth.
Step 5
Finally, pour the chilled, sweet and tangy broth over the prepared ingredients. Ladle it into serving bowls and generously sprinkle 3 tablespoons of sesame seeds on top for that essential nutty finish. Your refreshing Cucumber and Seaweed Cold Soup is now complete! It tastes even better when served very cold from the refrigerator.
