Preparation time: 15 minutes
Number of servings: 4
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!
- 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)
- 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!