Refreshing Cucumber and Seaweed Cold Soup (Naengguk) – Baek Jong-won’s Recipe
Beat the Heat with Baek Jong-won’s Cucumber Seaweed Cold Soup: Easy Ratio 6:4:1:6
The weather is incredibly hot these days, isn’t it? Cooking with the stove feels like such a chore when it’s this warm. That’s why I love making cold soups that require no cooking! Baek Jong-won’s cucumber and seaweed cold soup recipe is fantastic because it doesn’t need any broth, making it super easy and delicious. Just remember the ‘6:4:1:6’ ratio for this refreshing cold soup! You’ll love how simple and tasty it is.
Main Ingredients- 1 cucumber
- 1/3 cup dried seaweed
- 1 Cheongyang chili pepper (or other hot pepper)
- 1 red bell pepper (or red chili pepper)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cold Soup Broth Ingredients- 600ml (about 3 cups) cold water
- 4 Tbsp sugar
- 1 Tbsp salt
- 6 Tbsp vinegar
- 600ml (about 3 cups) cold water
- 4 Tbsp sugar
- 1 Tbsp salt
- 6 Tbsp vinegar
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 20 minutes until it rehydrates. Seaweed expands significantly, about 10 times its dry volume, so even a small amount will yield a generous portion.
Step 2
Rinse the rehydrated seaweed thoroughly under cold running water. Drain it well in a colander to remove excess water, which will help create a cleaner tasting soup.
Step 3
Now, let’s prepare the refreshing cold soup base. In a bowl, combine 600ml (about 3 cups) of cold water, 4 tablespoons of sugar, 1 tablespoon of salt, and 6 tablespoons of vinegar. Stir well until the sugar and salt are completely dissolved. (Tip: The color of the soup might slightly vary depending on the type of salt used, e.g., pink salt.) Once mixed, place this broth in the refrigerator to chill thoroughly.
Step 4
Wash the cucumber and bell pepper (or red chili pepper) thoroughly. To ensure they are clean, you can rub them gently with a little salt or baking soda before rinsing them under cold running water. This helps remove any residual dirt or pesticides.
Step 5
Let’s cut the vegetables. Cut the cucumber in half lengthwise, then into quarters, and finally slice thinly into julienne strips. Slice the bell pepper (or red chili pepper) into similar thin strips as the cucumber. If you prefer a spicier kick, finely mince the Cheongyang chili pepper.
Step 6
In a large bowl or serving dish, add the julienned cucumber, bell pepper, and minced chili pepper. Then, add the drained rehydrated seaweed. Pour the chilled cold soup broth over the ingredients. Stir in 1 tablespoon of minced garlic and mix everything gently until well combined.
Step 7
Finally, sprinkle 1 tablespoon of toasted sesame seeds on top for a nutty aroma and added flavor. Your perfect Baek Jong-won style cucumber and seaweed cold soup is ready to be enjoyed! Serve immediately while it’s refreshingly cold.
