Crisp and Clean Oiji Naengguk (Cold Pickled Cucumber Soup)
A refreshing summer cold soup made without separate broth by steeping pickled cucumbers in bottled water.
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 →
Without making a separate broth, sliced pickled cucumber is steeped in bottled water to draw out its salt, which is then used directly as the soup base. Seasoned sweet and sour with vinegar and sugar, you can enjoy its crisp texture and deep flavor in a clean, refreshing way. It is wonderful to drink chilled on hot days or served with thin wheat noodles mixed in.
- Servings
- 2 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pickled cucumber (oiji)1
- Large green onion (daepa)a little
- Red chili pepper1/2
Seasoning
- Bottled water2 1/2 cups
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Rinse the pickled cucumber once in water before slicing, then slice into bite-sized rounds.
Steps
Prepare and trim the ingredients
Prepare 1 pickled cucumber (oiji) along with a little large green onion (daepa) and red chili pepper.
Rinse the pickled cucumber once in water before slicing, then slice into bite-sized rounds.
Finely slice the large green onion and red chili pepper.
Finishing the cold pickled cucumber soup
Finish the cold pickled cucumber soup
Because pickled cucumber is salty, you need to soak it in bottled water to draw out the salt.
Pour 2 1/2 cups of bottled water over 1 sliced pickled cucumber and soak for about 30 minutes. (Do not discard this water; use it directly as the cold soup base.)
As salt leaches out from the sliced pickled cucumber, it becomes pleasantly seasoned to eat, and since the salt has seeped into the liquid, you do not need any extra salt.
Do not throw away the water used to steep the pickled cucumber; use it just as it is.
Add 1 tbsp vinegar and 1/2 tbsp sugar, dissolve them, and taste.
If the soup tastes too strong, add more water, and adjust with sugar or vinegar so it becomes nicely sweet and sour.
Finally, add the large green onion, red chili pepper, and toasted sesame seeds to finish.
Ppunwife's tips
- Do not throw away the water used to steep the pickled cucumber; use it just as it is.
- If the soup tastes too strong, add more water, and adjust with sugar or vinegar so it becomes nicely sweet and sour.
- If you chill it in the refrigerator before serving, it will effortlessly become a cold soup that makes you want to gulp down a whole bowl.
- It is also great served chilled as a clean one-bowl meal with thin wheat noodles added.
FAQ
Should I discard the water used to soak the pickled cucumber?
Do not discard it; use it directly as the soup base for the cold soup. Thanks to the salt drawn out from the pickled cucumber, the base seasoning is balanced without adding extra salt.
How do I adjust the flavor if the soup is too salty or too bland?
If the soup tastes too strong, add more bottled water, and add more vinegar or sugar to your liking to balance the sweet and sour flavor.
Is there a way to enjoy oiji naengguk even more deliciously?
It is best served well chilled from the refrigerator, and mixing in boiled thin wheat noodles makes it a refreshing one-bowl dish.
