Refreshing Soybean Sprout and Cucumber Cold Soup (Kongnamul Oi Naengguk)
Quick & Delicious Cold Soup from Leftover Soybean Sprout Soup
This recipe is for a wonderfully refreshing Soybean Sprout and Cucumber Cold Soup, perfect for those hot days when your appetite might be low. It ingeniously uses leftover soybean sprout soup broth to create a simple yet incredibly cool and crisp dish. Even my husband, who isn’t a big fan of plain soybean sprout soup, loves this version, so I’m excited to share it with you. It’s so easy, even a beginner can follow along!
For the Cold Soup- 300g soybean sprouts
- 1/2 cucumber
- 5 pieces dried kelp (for broth)
- 1 Tbsp coarse salt
- A little vinegar (to taste)
- A little sugar (to taste)
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, place the 5 pieces of dried kelp in a pot with water and bring it to a boil. The kelp will create a flavorful broth. (You can skip this step if you already have your soybean sprout soup base prepared.)
Step 2
Prepare the other ingredients. Wash 300g of soybean sprouts thoroughly. Slice 1/2 cucumber thinly into matchsticks. Finely chop 1/2 green onion. (If you don’t have a pre-made base, you’ll add the soybean sprouts and green onion to the pot now.)
Step 3
Remove the kelp from the broth. Add the soybean sprouts and chopped green onion to the pot. Stir in 1 tablespoon of coarse salt and cover the pot with a lid. It’s important to cook with the lid on to remove any ‘fishy’ smell from the sprouts and keep them crisp.
Step 4
Simmer over medium heat for about 15 minutes with the lid closed, ensuring the soybean sprouts are fully cooked. This will create a cool and clean soybean sprout soup base. Let the finished soup cool down completely.
Step 5
Once the soybean sprout soup base has cooled, it’s time to make the cold soup. Add the thinly sliced cucumber generously to the cooled soup. If you don’t have leftover soybean sprout soup, you can make a clear broth using anchovies and kelp instead.
Step 6
Slice the cucumber thinly into matchsticks. Slicing them thinly will help maintain their crisp texture in the cold soup.
Step 7
Add the cucumber matchsticks to the cooled soybean sprout soup and mix well. The combination of soybean sprouts and cucumber is sure to whet your appetite.
Step 8
Finally, sprinkle a little toasted sesame seeds for a nutty aroma and flavor. With these simple steps, your refreshing and delicious Soybean Sprout and Cucumber Cold Soup is ready!
Step 9
Serve the cold soup in bowls, garnished with plenty of ice for an extra refreshing touch. If you prefer a sweeter and tangier taste, feel free to add a little vinegar and sugar to adjust the flavor to your liking. Enjoy it with an even more vibrant taste!
