Refreshing Korean Summer Snack: Easy Muskmelon Cold Soup (Chamoe Naengguk)
A Refreshing Summer Delight: How to Make Muskmelon Cold Soup
Hello everyone! This is LeeGukShik. On a hot summer day, when your appetite wanes, we’ll be making a refreshing and tangy Muskmelon Cold Soup (Chamoe Naengguk). This simple yet delicious dish is perfect for beating the heat and enjoying your meal. It’s also a popular school cafeteria menu item! Shall we get started?
Ingredients (Serves 60)- 8 Korean Melons (Chamoe)
- 4 Cucumbers
- 5L Radish Water Kimchi Broth (Dongchimi – for a refreshing base)
- 50g Sesame Seeds
- 50g Black Sesame Seeds
- 100ml Vinegar
- 100ml Sugar
Cooking Instructions
Step 1
First, wash the Korean melons thoroughly under running water. You don’t need to peel them completely; a partial peeling, like making stripes, looks appealing. Cut the melons in half and use a spoon to scoop out and discard the seeds.
Step 2
Cut the halved melons in half again. Then, thinly slice them into julienne strips. Slicing them thinly will allow the flavors to meld better and make them easier to eat.
Step 3
Thinly julienne the cucumbers as well. They will add a refreshing texture and flavor to the cold soup along with the muskmelon. Place the prepared muskmelon and cucumbers into a large bowl.
Step 4
Now, let’s season it. Pour the 5L of radish water kimchi broth (or your chosen refreshing base) into the large bowl. Add 100ml of vinegar and 100ml of sugar to season. You can adjust the sweetness and tanginess to your preference. Generously add the sesame seeds and black sesame seeds for a nutty aroma.
Step 5
Add the julienned muskmelon and cucumber to the broth and mix well. Your delicious Chamoe Naengguk is now complete! It’s best served chilled for maximum refreshment. You can also add ice cubes for an extra cool treat.
