Refreshing Cucumber and Seaweed Cold Soup (Oi Naengguk)
How to Make Refreshing Cucumber and Seaweed Cold Soup: No Cooking Required!
As the weather gets warmer, you might find yourself wanting to avoid the heat of the kitchen. For those who consider soup essential, even in the summer, this recipe is a lifesaver! It’s incredibly difficult to cook hot soup when it’s sweltering outside, but your loved ones might not realize this. Instead of slaving away at the stove, serve up this incredibly refreshing ‘Oi Naengguk’ (Cucumber Seaweed Cold Soup) that will quench your thirst and invigorate your senses. It’s surprisingly easy to make and perfect for a hot summer day. Let’s dive into this simple, no-cook recipe!
Main Ingredients- Dried seaweed 10g
- 1 cucumber
- 2 Cheongyang chili peppers (or other mild green chili)
- 1 red chili pepper
Seasoning & Broth- 600ml water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp sugar
- 5 Tbsp vinegar
- 1 tsp salt
- 600ml water
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp sugar
- 5 Tbsp vinegar
- 1 tsp salt
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10 minutes until it rehydrates. Once softened, rinse it thoroughly under cold running water to remove any excess salt or debris. Squeeze out the excess water.
Step 2
Cut the rehydrated seaweed into bite-sized pieces, about 3-4 cm long. Next, take the cucumber and scrub it gently with coarse salt. This helps to clean the skin and remove any subtle bitterness.
Step 3
Slice the cleaned cucumber in half lengthwise. You can scoop out the seeds if you prefer a less watery soup. Then, thinly slice the cucumber into matchsticks (julienne). Aim for slices about 0.3cm thick for the best texture.
Step 4
In a mixing bowl, combine the prepared seaweed and julienned cucumber. Finely chop the Cheongyang chili peppers (removing seeds for less heat) and the red chili pepper. For an added aromatic touch, you can also finely mince some green onion (scallions).
Step 5
Now, let’s prepare the flavorful broth. Instead of regular soy sauce, we’ll use 1 tablespoon of tuna extract for a deeper umami flavor. Add 5 tablespoons of vinegar for a refreshing tanginess, and 2 tablespoons of sugar to balance the sourness.
Step 6
To the bowl with the seaweed and cucumber, add the chopped chili peppers. You can also add 1 teaspoon of minced garlic for extra flavor (optional) and a generous sprinkle of toasted sesame seeds. Gently mix everything together to ensure the vegetables are evenly coated with the seasonings.
Step 7
Let the mixture sit for a few minutes for the flavors to meld. Then, pour in 600ml of cold water. Alternatively, using a cold kelp broth (dashima broth) will add even more depth. Taste the soup and adjust the seasoning with about 1 teaspoon of salt (or more, to your preference). Feel free to adjust the sugar and vinegar to achieve your perfect sweet-and-sour balance.
Step 8
Finally, give the soup a good stir and refrigerate it until thoroughly chilled. When ready to serve, ladle the cold soup into bowls and add a few ice cubes for an extra frosty refreshment. Your delicious and revitalizing Oi Naengguk is ready to be enjoyed!
Step 9
This is a cold soup I often make during the summer months. With cucumbers currently in season and yielding so well from the garden, I find myself making it frequently with fresh ingredients. Using vegetables straight from the garden makes it absolutely delightful.
Step 10
This sweet and sour cucumber seaweed cold soup is so satisfying that it can easily make a bowl of rice disappear! It’s a perfect dish to enjoy when you don’t have much of an appetite.
Step 11
When you want to avoid spending time cooking over a hot stove during the hot summer days, this is a simple yet perfect summer side dish. How about making a refreshing cucumber and seaweed cold soup for dinner tonight to beat the heat and whet your appetite? It’s so easy to follow, anyone can make it!
