Korean Cold Cucumber Soup (Oi Naengguk)
Refreshing and tasty, the Korean cold cucumber soup, known as Oi Naengguk, is the perfect dish for a hot summer day. The soup is made from fresh cucumbers marinated in a vinegar, soy, and sesame oil sauce and served cold. Not only is this dish delicious, but it's also healthy as cucumbers are packed with vitamins and minerals. Try this unique Korean recipe!
- 2 large cucumbers,
- 1 teaspoon of salt,
- 2 tablespoons of vinegar,
- 2 tablespoons of sugar,
- 1 tablespoon of soy sauce,
- 1 teaspoon of sesame oil,
- 1 clove of garlic, minced,
- 2 tablespoons of chopped green onions,
- 1/2 teaspoon of ground red pepper (optional),
- 1 liter of cold water,
- Ice (optional),
- Sesame seeds for garnish
How to Make Korean Cold Cucumber Soup (Oi Naengguk)
- Slice the cucumbers into thin round slices. Salt them and leave them for 10-15 minutes to let them release their juice.
- In a large bowl, mix together the vinegar, sugar, soy sauce, sesame oil, and minced garlic. This will be your marinade.
- Add the chopped green onions and ground red pepper to the marinade. If you don't like spicy, you can skip the red pepper.
- Squeeze the cucumbers to remove excess juice and add them to the marinade. Stir well to ensure the cucumbers are evenly coated with the marinade.
- Add the cold water and stir. If you want, add ice for extra coolness.
- Before serving, sprinkle the soup with sesame seeds.
Enjoy your meal! This soup is perfect for a hot summer day.
- Calories: 60 kcal
- Protein: 2 g
- Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Sugar: 6 g