Oi Naengguk: Korean Cold Soup with Seaweed and Cucumber
Oi naengguk, or cold seaweed and cucumber soup, is a popular vegetable soup in Korea. It has a slightly salty, sweet, tangy and vinegary taste. This chilled soup makes the perfect refreshing and re-energizing dish for hot summers. Try it now!
4 人
15 minutes
韓國
食材
供 4 人
- 1 cucumber, chilled
- 5g dried seaweed
- 700 ml water, filtered and chilled
- 1 tsp roasted sesame seeds
- Fine sea salt, to taste (optional)
- 1 red chili (optional)
Seasoning sauce:
- 1 Tbsp apple cider vinegar
- 1 Tbsp sugar
- ½ Tbsp soy sauce
- ½ tsp fine sea salt
- ¼ tsp minced garlic
- Rehydrate the dried seaweed by soaking it in cold water for 5-10 minutes. In the meantime, julienne the cucumber and thinly slice the red chili. Drain and squeeze out the water from the seaweed. Cut it into bite-sized pieces, and set it aside.
- Mix the ingredients for the seasoning sauce in a mixing bowl. Add the seaweed and mix everything well. Add the cucumber and water into the bowl. Stir well. Garnish with sesame seeds and red chili slices. Serve cold.
- If you want your soup to be extra refreshing, you can add ice cubes in it!