Cool & Refreshing! Cucumber & Seaweed Cold Soup Naengmyeon (Using Nongshim Dunjimyeon)
Beat the Heat! Super Easy Cucumber & Seaweed Cold Soup Naengmyeon Recipe with Nongshim Dunjimyeon
On hot summer days, what could be better than a refreshing bowl of cold noodles? This recipe combines the crispness of cucumber and the savory flavor of seaweed in a light cold soup, perfectly complementing the Dongchimi-style broth of Nongshim’s Dunjimyeon. It’s incredibly simple to make, ensuring a delicious and satisfying meal with minimal effort. You only need about 1/4 cucumber and 5 pieces of dried seaweed per serving, making it a cost-effective summer delight. Experience the vibrant taste of the cucumber and seaweed cold soup with the icy broth for a double dose of coolness!
Key Ingredients- 1 pack Nongshim Dunjimyeon Dongchimi Cold Noodles
- 1/4 cucumber (approx. 50g)
- 5 pieces dried cut seaweed (approx. 5g)
- 1 Tbsp vinegar
- 2 pinches salt
- 1 tsp sugar
- A little toasted sesame seeds (for garnish)
- 800ml water (for boiling noodles)
- 260ml cold water (for naengmyeon broth)
- 1/4 red chili pepper (optional, for garnish and flavor)
Cooking Instructions
Step 1
Gather all the ingredients needed to prepare this delightful Cucumber & Seaweed Cold Soup Naengmyeon. You’ll need one pack of Nongshim Dunjimyeon Dongchimi Cold Noodles, 1/4 cucumber, and 5 pieces of dried cut seaweed. To create the flavorful cold soup base, we’ll also use 1 tablespoon of vinegar, 2 pinches of salt, 1 teaspoon of sugar, a sprinkle of toasted sesame seeds, and optionally, 1/4 red chili pepper for a touch of color and a hint of spice.
Step 2
First, take the 5 pieces of dried cut seaweed and soak them in clean water for about 5 minutes until they are fully rehydrated and softened. While the seaweed is soaking, you can start preparing the other ingredients to save time.
Step 3
Wash the 1/4 cucumber thoroughly under running water, trim any ends, and peel off the skin. Then, slice the cucumber diagonally. After that, thinly julienne the diagonally sliced cucumber. This will make a perfect, crisp topping for your naengmyeon.
Step 4
Once the seaweed is rehydrated, gently squeeze out any excess water. Then, use kitchen scissors to cut the seaweed into bite-sized pieces. This makes it easier and more pleasant to eat with the noodles and broth.
Step 5
Now, let’s make the refreshing cold soup mixture. In a small bowl, combine the julienned cucumber and the chopped rehydrated seaweed. Add 1 tablespoon of vinegar for a tangy kick, 2 pinches of salt to enhance the flavors, 1 teaspoon of sugar for a touch of sweetness, and a sprinkle of toasted sesame seeds for a nutty aroma. Gently toss everything together with your hands until well combined. This creates your delicious cucumber and seaweed salad.
Step 6
Prepare to cook the naengmyeon noodles. Fill a pot with 800ml of water and bring it to a rolling boil over high heat. Once the water is boiling, add the Nongshim Dunjimyeon noodles. Cook according to the package instructions, typically for about 3 minutes. To prevent the noodles from sticking together, stir them gently with chopsticks while they are cooking.
Step 7
After the noodles are cooked, immediately drain them using a colander. Rinse the noodles thoroughly under cold running water. Gently rub the noodles while rinsing to remove excess starch, which will give them a chewier and more springy texture.
Step 8
Drain the rinsed noodles well in the colander, ensuring all excess water is removed. Leaving too much water can dilute the broth, so gently press the noodles to squeeze out any remaining moisture. Then, arrange the drained noodles neatly in your serving bowl.
Step 9
Time to prepare the refreshing cold broth. Pour 260ml of cold water into the bowl with the noodles. Add the Dongchimi broth packet (from the Nongshim Dunjimyeon package) and stir well until the broth is evenly mixed. For an extra chill, you can add plenty of ice cubes.
Step 10
Finally, top the naengmyeon with the prepared cucumber and seaweed mixture. If you’re using the optional red chili pepper, thinly slice it and sprinkle it over the top for a beautiful garnish and a subtle spicy note that complements the dish wonderfully.
Step 11
The combination of the refreshing cucumber and seaweed cold soup with the chilled naengmyeon broth is simply divine! The crispness of the cucumber, the tenderness of the seaweed, and the clean taste of the broth create a perfectly balanced dish that doubles the cooling sensation.
Step 12
Take a satisfying slurp of this cool and delicious Cucumber & Seaweed Cold Soup Naengmyeon, and you’ll feel the summer heat melt away! Cucumbers are rich in Vitamin C and help quench thirst, while seaweed is packed with essential nutrients like calcium, iron, and fiber, making this a truly healthy and nourishing meal.
Step 13
When the summer heat drains your energy, revitalize yourself with this refreshing and flavorful Cucumber & Seaweed Cold Soup Naengmyeon! It’s a healthy and delicious summer specialty that the whole family can enjoy. ^^!!
