Refreshing Oi Naengguk (Chilled Cucumber Soup)
A tangy summer cold soup made by pouring savory anchovy broth over blanched seaweed and cucumber.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This oi naengguk uses anchovy broth as a base for a deep, savory, and rich umami flavor. Blanched seaweed and julienned cucumber are first tossed in seasoning, then finished with cold broth. You can also add noodles to enjoy it as refreshing mul naengmyeon according to your preference.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cucumber1
- Dried seaweed (miyeok)5 g
- Red chili pepper1
- Large green onion (daepa)a little
- Anchovy broth5 cups
Seasoning
- Homemade soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Salt2 tsp
- Vinegar2 tbsp
- Toasted sesame seeds
- Depending on your taste, you can use sand lance fish sauce instead of soy sauce.
Steps
1. When you soak 5 g of dried seaweed (miyeok), it comes out to about a handful.
Lightly blanch the soaked seaweed in boiling water, rinse in cold water, and slice into bite-sized strips.
Julienne 1 cucumber, and thinly slice the red chili pepper and large green onion (daepa).
2. Place all the ingredients in a bowl…
3. Add the seasonings and toss.
(Adjust the amount of sugar and vinegar to your taste, and you can also add chili flakes for a spicy kick.)
4. Pour in 5 cups of anchovy broth and mix. You can leave it in the freezer like this until a thin layer of ice forms.
I omitted toasted sesame oil because adding it to cold soup makes it look messy and solidifies.
You can also serve it at the table with ice cubes floating on top.
As the ice melts, the soup will become diluted, so season it a little more strongly.
Ppunwife's tips
- You can also serve it at the table with ice cubes floating on top. As the ice melts, the soup will become diluted, so season it a little more strongly.
- I added prepared hot mustard to the cucumber cold soup and enjoyed it as mul naengmyeon.
FAQ
Can I season it with something other than soup soy sauce?
Depending on your taste, you can add sand lance fish sauce instead of soup soy sauce to add umami.
Is there a reason toasted sesame oil is not added to the cold soup?
When you add toasted sesame oil to cold broth, the oil can solidify white and make the soup look messy, so it is cleaner to leave it out.
How should I adjust the seasoning when serving with ice?
As the ice melts, the broth gradually dilutes, so it is best to season it a little more strongly from the start.
What is good to add when making it into mul naengmyeon?
After adding boiled noodles to the chilled soup, you can serve it with a touch of prepared hot mustard to your taste for a special treat.
