Refreshing Cucumber and Seaweed Cold Soup (Oimiyuk Naengguk)
Revitalize Your Appetite with this Delicious Cucumber and Seaweed Cold Soup!
Embark on an ‘Appetite Revitalization Project’ with Yeondoo! This tangy and refreshing cold soup is incredibly appetizing and satisfying. The recipe for Oimiyuk Naengguk is here! → A recipe from ‘All Recipes of the World’, Man-gae Recipe.
Essential Ingredients- 1/3 cucumber
- 1 tbsp dried seaweed (to rehydrate)
- 1/8 onion
- 1/4 red chili pepper
- 2 cups cold water
Yeondoo Tangy Seasoning- 1.5 tbsp Yeondoo Soon (Korean soup soy sauce)
- 1.5 tbsp sugar
- 3 tbsp vinegar
- 1.5 tbsp Yeondoo Soon (Korean soup soy sauce)
- 1.5 tbsp sugar
- 3 tbsp vinegar
Cooking Instructions
Step 1
Trim both ends of the cucumber and thinly julienne it. For best flavor infusion, aim for thin strips.
Step 2
Soak the dried seaweed in water for about 10 minutes until rehydrated. Gently rinse the rehydrated seaweed to remove any debris, then squeeze out excess water. Be careful not to squeeze too dry, as this can make the soup texturally less pleasant.
Step 3
Thinly julienne the onion and red chili pepper. The red chili pepper adds a lovely touch of color.
Step 4
In a small bowl, prepare the ‘Yeondoo Tangy Seasoning’ which is key to the soup’s flavor. Combine Yeondoo Soon (Korean soup soy sauce), sugar, and vinegar in a balanced ratio. (Yeondoo Soon:Sugar:Vinegar = 1.5:1.5:3)
Step 5
In a larger bowl, pour the prepared Yeondoo Tangy Seasoning and mix in 2 cups of cold water. Finally, add the julienned cucumber, seaweed, onion, and red chili pepper. Stir everything together well. Your refreshing Oimiyuk Naengguk is ready! Taste and adjust seasoning with more sugar or vinegar if needed. Serve chilled for the best experience!
