Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Sumi’s Side Dish Style: Beat the Heat with Delicious Cucumber and Seaweed Cold Soup
Beat the summer heat and invigorate your appetite with this incredibly refreshing cold soup! Enjoy the delightful combination of crisp cucumbers and chewy seaweed, served chilled with plenty of ice. This recipe is perfect for a light and revitalizing summer side dish that’s easy for anyone to make.
Main Ingredients
- 1 Cucumber
- 1/2 bunch Dried Seaweed (approx. 5g)
- 1/4 Onion
- 1 Green Chili Pepper
- 1 Red Chili Pepper
- Ice, as needed
- Sesame Seeds, for garnish
Cold Soup Seasoning
- 700ml Water
- 1/2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 0.5 tsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 7 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil-cheong)
- 700ml Water
- 1/2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 0.5 tsp Minced Garlic
- 1 Tbsp Sugar
- 1/2 tsp Salt
- 7 Tbsp Vinegar
- 1 Tbsp Plum Extract (Maesil-cheong)
Cooking Instructions
Step 1
First, prepare 1/4 of an onion. Peel and drain it, then thinly julienne it. Slicing it thinly will help it meld well into the soup and retain its crisp texture.
Step 2
Wash 1 fresh cucumber thoroughly. Similar to the onion, julienne the cucumber. Removing the seeds before julienning can result in a clearer broth. For a nice crunch, avoid slicing it too thinly.
Step 3
Prepare 1 green chili pepper and 1 red chili pepper for a touch of color. Remove the stems and seeds, then thinly slice them. If you enjoy a bit more heat, you can leave the seeds in.
Step 4
Soak the dried seaweed in cold water until fully rehydrated, which usually takes about 10-15 minutes. Rinse the rehydrated seaweed thoroughly under running cold water. Then, briefly blanch it in boiling water with a pinch of salt for about 1 minute. Immediately rinse the blanched seaweed under cold water to cool it down, and squeeze out excess water by hand. Be careful not to over-blanch, as it can make the seaweed mushy.
Step 5
Now, let’s make the delicious cold soup seasoning. In a bowl, combine 700ml of water with 1/2 Tbsp soy sauce for soup, 0.5 tsp minced garlic, 1 Tbsp sugar, 1/2 tsp salt, 7 Tbsp vinegar, and 1 Tbsp plum extract. Stir well until all ingredients are dissolved. **Pro Tip:** You can adjust the seasoning to your personal taste! I personally like to add an extra 500ml of water, 1 Tbsp sugar, 6 Tbsp vinegar, and 0.5 tsp salt for a slightly sweeter and more sour flavor. Stir thoroughly to ensure everything is well combined.
Step 6
Add the julienned cucumber, onion, chili peppers, and the squeezed seaweed to the seasoned broth and mix well. Chill in the refrigerator until ready to serve. Just before serving, ladle the soup into bowls, add a generous amount of ice, and sprinkle with sesame seeds. Your refreshing Cucumber and Seaweed Cold Soup is ready to be enjoyed on a hot summer day!
