Korean Cold Cucumber Soup (Oi Naeng Guk)
Korean Cold Cucumber Soup is a quick and refreshing treat perfect for hot summer days!
Servings: 4 servings
Equipment
- Mandolin
Ingredients
- 400 grams Cucumber 2-inch matchstick sizes
- 20 grams Dried Seaweed
- 3 tbsp Scallions Chopped
- 1/2 tbsp Garlic Minced
- 2 tsp Salt
- 1 tbsp Sugar
- 4 tbsp Vinegar
- 1 1/2 tbsp Soup Soy Sauce
- 1 1/2 tbsp Plum Sauce
- 1/2 tbsp Fish Sauce
- 1 tbsp Sesame Seeds
- 4 cups Water
- 200 grams Somen Noodles Optional
Instructions
- Soak seaweeds in room temperature water for 10 minutes until bloomed.
- Once the seaweeds have bloomed, blanch them for 30 seconds, wash them in cold water, drain and squeeze out excess water, and chop it to bitesize pieces.
- Prepare the cucumbers, scallions, and garlic.
- In a big bowl, salt the cucumbers and let them sit until water is drawn out.
- Once the cucumbers have watered down, combine them with seaweeds, scallions, and garlic, and mix thoroughly.
- Season with sugar, vinegar, soup soy sauce, plum syrup, fish sauce, and sesame seeds, and mix thoroughly.
- Add water and mix again. Taste and see if you want it saltier or sweeter. Add salt or sugar accordingly.
- Serve with ice and enjoy!