Refreshing Korean Cucumber Soup (Oi Naengguk)
Easy Homemade Cucumber Soup Recipe: The Perfect Cold Dish for Hot Weather
Even though September has arrived, the lingering hot weather makes a refreshing cold soup essential. This simple and delicious Oi Naengguk, made with just cucumbers, is wonderfully tangy and sweet. Enjoy this revitalizing dish!
Ingredients- 2 cucumbers
- 250ml cold Korean buckwheat noodle soup base (Naengmyeon broth)
- 900ml cold water
- 5 Tbsp sugar
- 8 Tbsp vinegar
- 1 Tbsp salt
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the 2 cucumbers thoroughly and pat them dry. Then, thinly julienne the cucumbers. Cutting them thinly ensures they absorb the flavor of the broth well and provides a pleasant texture.
Step 2
In a large bowl or pot, combine 900ml of cold water. Add 5 Tbsp sugar, 1 Tbsp salt, and 8 Tbsp vinegar. Stir well until the sugar and salt are completely dissolved. You can adjust the sweetness and sourness to your preference.
Step 3
Once the sugar and salt have dissolved, pour in 250ml of the cold Korean buckwheat noodle soup base and mix thoroughly. Using a pre-made broth will add a deeper, more refreshing flavor, which is highly recommended.
Step 4
Now, add all the julienned cucumbers to the prepared broth mixture. Gently stir to ensure the cucumbers are submerged in the liquid.
Step 5
Finally, sprinkle in 1 Tbsp of toasted sesame seeds for a nutty aroma and mix lightly. This completes the basic flavoring of your cucumber soup.
Step 6
Your refreshing Korean Cucumber Soup (Oi Naengguk) is ready! It’s delightfully tangy, sweet, and features crisp cucumbers. While it’s delicious served immediately, chilling it in the refrigerator for a while will enhance its refreshing quality. It’s perfect for enjoying on a hot day!
