Cold Cucumber Soup (Oi-naengguk)

Ingredients

• 1 Cucumber (thinly julienned)
• 1 Cheongyang chili pepper (thinly julienned)
• 1 Red chili pepper (thinly julienned)
• Dried seaweed (a little (approx 5g), soak in water for 20 minutes then blanch before use)
• 0.67 tbsp Seasoned salt (2/3 tbsp)
• 1 tbsp Soup soy sauce
• 2 tbsp Sugar
• 5 tbsp Double-strength vinegar
• 0.5 tbsp Minced garlic
• Toasted sesame seeds (sprinkle as needed)
• 4 cup Water

Steps

1. 1

   Wash 1 cucumber thoroughly and thinly julienne.

2. 2

   Thinly julienne 1 Cheongyang chili pepper and 1 red chili pepper.

3. 3

   Soak a small amount of dried seaweed in cold water for about 20 minutes until fully rehydrated.

4. 4

   Add the soaked seaweed to boiling water, blanch for 15 seconds, then immediately rinse in cold water and squeeze out the excess moisture.

5. 5

   Place all the prepared cucumber, chili peppers, and seaweed in a large bowl.

6. 6

   Add 2/3 tbsp seasoned salt, 1 tbsp soup soy sauce, 2 tbsp sugar, 5 tbsp double-strength vinegar, and 1/2 tbsp minced garlic.

7. 7

   Sprinkle a suitable amount of toasted sesame seeds to add nuttiness.

8. 8

   Finally, pour in 4 cups (720ml) of water and mix well. Serve with ice cubes if desired.

Notes

If using regular vinegar instead of double-strength vinegar, you should adjust the quantity. A tip: using apple juice instead of sugar can enhance the flavor profile.

Nutrition per serving

• Main Dish
• Side Dish
• Summer Food
• Cold Soup
• Vegetarian
• Low Calorie
• Korean Cuisine