Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk) with a Golden Ratio
Cool and Tangy Cucumber Seaweed Cold Soup: The Golden Ratio Makes It Effortless
On hot days, instead of a piping hot soup, a refreshing and cool cucumber and seaweed cold soup is the perfect choice! This recipe, featuring a foolproof golden ratio, is ideal for beating the heat.
Main Ingredients- 1 cucumber
- 1 handful rehydrated seaweed
- A little onion
- A little carrot
- A little toasted sesame seeds
Golden Ratio Seasoning for Broth- 1 Tbsp salt
- 4 Tbsp sugar
- 6 Tbsp vinegar
- 650ml water
- 1 Tbsp salt
- 4 Tbsp sugar
- 6 Tbsp vinegar
- 650ml water
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables that will go into the cold soup. Thinly slice or julienne the cucumber. Finely julienne the carrot and onion as well. If you use too much onion, it can make the soup taste too pungent, so adjust the amount according to your preference.
Step 2
The key to a delicious cucumber and seaweed cold soup lies in its refreshing, sweet, and sour broth! It’s not difficult at all once you know the simple golden ratio.
Step 3
Here’s the golden ratio for the broth: Combine 650ml of water with 1 Tbsp of salt, 4 Tbsp of sugar, and 6 Tbsp of vinegar. This ratio is a good starting point for most palates; feel free to adjust the sweetness or sourness to your liking.
Step 4
Stir the seasoned water thoroughly until the salt and sugar are completely dissolved. Place the broth in the refrigerator and let it chill. It’s best to chill it for at least 30 minutes to ensure a refreshingly cold soup.
Step 5
Now, simply add the prepared cucumber and other vegetables to the chilled broth. Place the sliced cucumber, julienned carrot, and onion into a mixing bowl.
Step 6
Add a handful of rehydrated seaweed, chopped into bite-sized pieces, to further enhance the flavor of the cold soup. If you don’t have pre-rehydrated seaweed, soak dried seaweed in cold water until softened.
Step 7
Add the julienned carrot and onion to the bowl. If you’re concerned about the onion’s pungency, soaking it in cold water for a few minutes before draining can help reduce the strong flavor while keeping its crispness.
Step 8
Gently mix all the ingredients together. This cucumber and seaweed cold soup can be enjoyed immediately, or it tastes even better after being chilled further in the refrigerator. Serve in bowls and sprinkle with toasted sesame seeds for a beautiful finish. This is a perfect dish to enjoy when you have a lack of appetite on a hot day!
