Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Super Simple Summer Delicacy with Seasonal Cucumbers and Chewy Seaweed: Sumi’s Side Dishes Style Cucumber Seaweed Cold Soup
On sweltering summer days, this refreshingly tangy and light Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk) is perfect for when you have a poor appetite. When a complex soup feels like too much effort, this is a fantastic option that’s great for pouring over rice or serving as a side dish. Inspired by the recipe recently featured on ‘Sumi’s Side Dishes’ by Chef Lee Hye-jung, I’ve made a few personal adjustments. While I have my own go-to recipes, following along with broadcast recipes is an excellent cooking class! Enjoy this delightful cold soup, a perfect harmony of fresh seasonal cucumbers and rehydrated seaweed, and beat the heat!
Main Ingredients
- 10g dried seaweed
- 1 cucumber
- 1/2 red onion (or 1/4 regular onion)
- 1/2 red chili pepper
- A little chopped green onion
Cold Soup Seasoning
- 700ml water
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp minced garlic
- 2 tsp sugar
- 1/2 tsp salt
- 5 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- A pinch of sesame seeds
- 700ml water
- 1/2 Tbsp soy sauce for soup (guk-ganjang)
- 1 tsp minced garlic
- 2 tsp sugar
- 1/2 tsp salt
- 5 Tbsp vinegar
- 1 Tbsp plum extract (maesilcheong)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, soak the 10g of dried seaweed in cold water until it is fully rehydrated, which usually takes about 10-15 minutes until it becomes soft. For added crunch and color, I’m adding half a red onion and half a red chili pepper to this cold soup. If your onion is small, use half; if it’s large, about a quarter should suffice.
Step 2
Similar to Chef Lee Hye-jung’s method on ‘Sumi’s Side Dishes,’ we’ll briefly blanch the rehydrated seaweed in boiling water. Be careful not to overcook it, as it can become slimy and mushy! The key is to dip it into the boiling water for just a moment, like a quick dip, and then remove it. Immediately rinse the blanched seaweed under cold water to stop the cooking process. Then, gather it with both hands and squeeze out as much water as possible.
Step 3
Wash the cucumber thoroughly and cut it in half lengthwise. If the seeds are large, you can scoop them out with a spoon. (It’s okay to leave them in if you prefer!) Now, thinly julienne the cucumber. Thin slices ensure a tender texture without any unpleasant crispness when you eat it.
Step 4
Julienne the onion just as thinly as you did the cucumber. Using red onion will give the cold soup a beautiful color.
Step 5
Prepare a large bowl for mixing all the ingredients. As many culinary experts emphasize, using a spacious bowl rather than a small one makes the cooking and eating process much more comfortable and less cramped. Place the prepared cucumber, onion, and the squeezed seaweed into the bowl.
Step 6
Now it’s time to add all the seasoning ingredients that will bring this cold soup to life. Combine 700ml of water, 1/2 Tbsp soy sauce for soup, 1 tsp minced garlic, 2 tsp sugar, 1/2 tsp salt, 5 Tbsp vinegar, and 1 Tbsp plum extract in the bowl. You might feel like there isn’t much sugar initially. For the best flavor in cold soup, use freshly minced garlic. If you have the time, mince the garlic just before adding it.
Step 7
Looking at the recipe, the amount of vinegar seemed a bit high, so I decided to start with 5 Tbsp instead of the suggested 7 Tbsp. It’s always safer to start with less seasoning and adjust to taste later, which reduces the chance of error. If you do use the full 7 Tbsp of vinegar as per the original recipe, you can slightly increase the water or adjust with more sugar and salt to balance the flavors.
Step 8
Add the thinly sliced red chili pepper for a lovely visual appeal and sprinkle generously with sesame seeds for a nutty aroma. Now, stir everything well until all the ingredients are thoroughly combined. Ensure the sugar and salt are completely dissolved to evenly distribute the flavors throughout the cold soup.
Step 9
After tasting, I felt it needed a bit more sweetness, so I added an extra tablespoon of plum extract. Also, 5 Tbsp of vinegar suited my palate perfectly, so using 2 Tbsp less than the original suggestion was just right. If I had used the full 7 Tbsp of vinegar, it might have been too sour! Finally, taste your cold soup and adjust the sugar, salt, vinegar, or plum extract to your preference to create your perfect summer delight.
