Refreshing Oi Naengguk (Chilled Cucumber Soup) with Acorn Jelly
A chilled summer soup featuring bouncy blanched acorn jelly and crisp cucumber served 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 →
This special chilled soup uses julienned acorn jelly instead of seaweed, offering a satisfying bite and a delightfully springy texture. Seasoned sweet and tangy with tuna extract sauce and vinegar, it stays rich to the very end if you slush the broth slightly in the freezer instead of adding ice cubes.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cucumber1
- Acorn jelly (dotorimuk)1 pack, 350 g
- Onion1/2 (small)
- Red chili pepper1
Seasoning
- Bottled water7 cups
- Tuna extract sauce (chamchi-aek)3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Vinegar4 cups
- Sugar4 tbsp
- Minced garlic1 tbsp
- Salt1 tsp
- Toasted sesame seeds2 tbsp
- Acorn jelly is difficult to slice after blanching, so it is much easier to julienne it beforehand while it is still firm.
Steps
Prepare the ingredients
Here are 1 pack (350 g) of acorn jelly (dotorimuk), 1 cucumber, 1/2 small onion, and red chili pepper.
Slice the ingredients
Store-bought acorn jelly should be blanched for 2 to 3 minutes to make it plump and bouncy.
It becomes difficult to slice once blanched, so it is much easier to julienne it beforehand while the jelly is still firm.
Thinly julienne the cucumber and slice the onion into thin strips as well. Remove the seeds from the red chili pepper and chop it finely.
Blanch the acorn jelly
Gently add the acorn jelly to rolling boiling water so it does not break apart.
After 2 minutes, the jelly becomes translucent and bouncy.
Since it breaks easily, leave it in the strainer to cool down under cold water, then drain off the excess moisture.
Make the chilled soup
In a large bowl, combine 7 cups bottled water, 3 tbsp tuna extract sauce (chamchi-aek), 4 tbsp vinegar, 4 tbsp sugar, 1 tbsp minced garlic, 1 tsp salt, and 2 tbsp toasted sesame seeds to make the broth. Taste and adjust the amount of vinegar, sugar, and salt to your liking; chilled soup can taste blander once cold, so season it generously, keeping in mind whether you will add ice. Instead of adding ice cubes, lightly freeze the broth itself so you can enjoy it without watering it down.
Keep the broth and the sliced ingredients separately in the refrigerator, then mix them together just before serving.
Finish
Oi naengguk enjoyed with acorn jelly makes a wonderful light meal or a diet-friendly dish.
It is delicious eaten just like this.
I also tried topping it with finely chopped aged sour kimchi and mixing in some cooked rice, which turned it into a truly satisfying full meal.
Ppunwife's tips
- Chilled soup can taste blander once cold, so adjust the seasoning to be strong enough, especially if you plan to add ice.
- Instead of adding ice cubes, lightly slush the broth itself in the freezer so you can enjoy it without diluting the flavor.
- Store the broth and the prepared ingredients separately in the refrigerator, then combine them right before serving.
FAQ
Is it better to slice the acorn jelly after blanching?
After blanching, it breaks apart easily, so it is much easier to julienne it first while it is still firm.
Adding ice waters down the broth. What should I do?
Instead of ice, lightly freeze the prepared broth itself until slushy so you can enjoy it ice-cold without diluting the flavor.
Is there a tip to make it more filling as a meal?
Top it with finely chopped aged sour kimchi and add a scoop of cooked rice to enjoy it like mukbap (acorn jelly rice soup) for a satisfying meal.
