Pairs well with Korean Cucumber Cold Soup (Oi Naengguk)
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Korean Cucumber Cold Soup (Oi Naengguk)
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A refreshing and crunchy Korean cold cucumber soup perfect for hot summer days, known for its hydrating and digestive benefits.
00:00:15 total
Serves 2
easy
Soup
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Ingredients
- cucumber - 1 whole (thinly sliced about 0.3 cm)
- red onion - 1/4 whole (julienned)
- scallion - 1 stalk (finely chopped)
- chili pepper (Cheongyang chili) - 1/2 (finely chopped)
- ice cubes - watch the video to see (to chill the soup)
- sesame seeds - 1/2 tablespoon (for garnish)
- sesame oil - watch the video to see (optional, to taste)
- soy sauce (guk ganjang) - 1 teaspoon (for seasoning cucumber)
- minced garlic - 1 teaspoon (for seasoning cucumber)
- salt - to taste (for seasoning cucumber and soup base)
- water - 2 cups (cold water for soup base)
- vinegar - 3 tablespoons (for soup base)
- plum syrup (maesil cheong) - 1 tablespoon (for soup base sweetness)
- sugar - 1/2 tablespoon (for soup base)
Instructions
- Prepare vegetables: Thinly slice the cucumber about 0.3 cm thick. Julienne the red onion. Finely chop the scallion and chili pepper.
- Season cucumber: Mix the cucumber with soy sauce, minced garlic, and a pinch of salt to lightly marinate.
- Make soup base: In a large bowl, combine cold water, vinegar, plum syrup, sugar, and salt. Stir well to dissolve.
- Combine ingredients: Add the seasoned cucumber, red onion, scallion, chili pepper, and ice cubes into the soup base.
- Garnish and serve: Sprinkle sesame seeds on top and optionally add a small amount of sesame oil to taste. Serve chilled.
