Cold Cucumber Soup (Oi-naengguk)
Translated from Korean, the language of the reel.
킴서울 Kim Seoul cooked this in an Instagram reel, in Korean. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by 박진수 on SeeMeCook
A refreshing and sweet-and-sour cold cucumber soup recipe with a golden ratio to beat the summer heat. The texture of seaweed and the crunchiness of cucumber harmonize perfectly.
- Time
- 26 minutes
- Equipment
- No cooking needed
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 200 g
- 10 g
- 10 g
- 5 g
- 10 g
- 15 g
- 25 g
- 75 g
- 8 g
- 3 g
- 720 g
Weights are estimates. Together, the ingredients weigh about 1.07 kg before cooking, which is about 270 g per serving.
Steps
Wash 1 cucumber thoroughly and thinly julienne.
Thinly julienne 1 Cheongyang chili pepper and 1 red chili pepper.
Soak a small amount of dried seaweed in cold water for about 20 minutes until fully rehydrated.
Add the soaked seaweed to boiling water, blanch for 15 seconds, then immediately rinse in cold water and squeeze out the excess moisture.
Place all the prepared cucumber, chili peppers, and seaweed in a large bowl.
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.
Sprinkle a suitable amount of toasted sesame seeds to add nuttiness.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 50
- Protein
- 1 g
- Carbs
- 11 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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