Refreshing Miyeok Oi Naengguk (Cold Seaweed Soup)
A chilled summer soup pairing chewy seaweed and crisp cucumber in a sweet and tangy broth.
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 →
A refreshing cold soup for 2 to 3 servings, made without store-bought broth using tuna extract sauce and basic seasonings. Because the vegetables are not pre-seasoned, making the broth slightly strong and salty in advance is the key secret.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried seaweed (miyeok)10 g
- Cucumber1
- Onion1/4
- Red chili pepper1
Chilled Soup Seasoning
- Bottled water5 cups
- Tuna extract sauce (chamchi-aek)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Vinegar4 tbsp
- Sugar3 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Toasted sesame seeds1 tbsp
- You can use Cheongyang chili pepper (hot green chili) instead of red chili pepper for a spicy kick.
- Pour water over the seaweed and let it soak for about 30 minutes until tender.
Steps
Prepare the ingredients
I prepared dried seaweed (miyeok), cucumber, onion, and red chili pepper.
You can use Cheongyang chili pepper (hot green chili) instead of red chili pepper for a spicy kick.
Make the chilled broth
Mix 5 cups bottled water, 2 tbsp tuna extract sauce (chamchi-aek), 4 tbsp vinegar, 3 tbsp sugar, 1/2 tbsp minced garlic, 1/2 tsp salt, and toasted sesame seeds, then taste it.
Because the cucumber and seaweed are not seasoned separately, season the broth strongly at this point so it tastes just right once the ingredients are mixed in.
Keep the chilled soup cold in the freezer or refrigerator, and if you want to enjoy it with ice cubes, freeze part of it into ice cubes.
Prepare the seaweed
Pour water over the seaweed and let it soak for about 30 minutes until tender.
Rinse under running water, drain well, and cut into bite-sized pieces.
Slice the ingredients
Thinly julienne the cucumber and onion, and thinly slice the red chili pepper into rounds.
Finish the dish
Place the seaweed, julienned cucumber, onion, and red chili pepper all into a bowl, and pour the chilled broth over them.
Ppunwife's tips
- Because the cucumber and seaweed are not seasoned separately, season the broth strongly at this point so it tastes just right once the ingredients are mixed in.
- Keep the chilled soup cold in the freezer or refrigerator, and if you want to enjoy it with ice cubes, freeze part of it into ice cubes.
- Adding acorn jelly, thin wheat noodles (somyeon), or naengmyeon noodles makes it a hearty one-bowl meal.
FAQ
What should I do if I want to add spicy flavor?
You can slice and add Cheongyang chili pepper (hot green chili) instead of red chili pepper to enjoy it with a spicy kick.
What should I keep in mind when seasoning the broth?
Because the cucumber and seaweed are not seasoned beforehand, you should season the broth somewhat strongly so the flavor balances out nicely once combined with the ingredients.
What ingredients can I add to turn this into a meal?
Adding acorn jelly, boiled thin wheat noodles (somyeon), or cold naengmyeon noodles makes it great for a hearty meal.
