Refreshing Seaweed and Cucumber Cold Soup (Miyeok Oi Naengguk)
How to Make a Delicious and Chilled Seaweed and Cucumber Cold Soup
Enjoy a cool and tangy cold soup made with thinly sliced cucumbers and rehydrated seaweed. This refreshing dish is perfect as a light side soup, and making a larger batch ahead of time simplifies meal preparation during hot days.
Main Ingredients- 2 Cucumbers (approx. 300-400g)
- 1 handful Dried Seaweed (approx. 10-15g)
Cooking Instructions
Step 1
First, rehydrate the dried seaweed in cold water for about 10 minutes. Avoid over-soaking, as it can become too soft. Once rehydrated, rinse the seaweed 2-3 times under cold running water to clean it thoroughly.
Step 2
Gently squeeze out excess water from the rehydrated seaweed. Then, cut it into bite-sized pieces, about 1-2 cm long. Cutting it too long might make it awkward to eat in the soup.
Step 3
Wash the cucumbers well. Cut them in half lengthwise, scoop out the seeds if desired, and then thinly julienne them. Thinner slices will integrate better into the soup, while thicker slices offer more texture.
Step 4
Finely chop the scallion, focusing on the white parts. Slice the red chili peppers thinly after removing the stems and seeds for a splash of color. If you prefer a hint of spiciness, you can substitute with green chilies.
Step 5
In a large bowl, combine the prepared seaweed, julienned cucumbers, chopped scallions, and sliced red chilies. Add the seasoning ingredients: 6 Tbsp vinegar, 1.5 Tbsp soy sauce or salt, 4 Tbsp oligodang, 3 Tbsp maesil cheong, and 1 Tbsp sugar. (You can also add 1/2 Tbsp minced garlic for extra flavor).
Step 6
Gently toss the ingredients with your hands to evenly distribute the seasonings. Be careful not to mash the ingredients; mix them gently.
Step 7
Pour 2 liters of cold water into the bowl with the seasoned ingredients. Stir well to ensure everything is combined. Taste the soup and adjust the seasoning with more salt or sugar if needed, according to your preference.
Step 8
The Miyeok Oi Naengguk can be enjoyed immediately, but it tastes even better when chilled in the refrigerator for at least 30 minutes. For a final touch, sprinkle some sesame seeds on top just before serving for added aroma and nutty flavor. Enjoy this delightful and cooling summer dish to beat the heat!
