Crisp and Refreshing Nogak Naengguk (Cold Overripe Cucumber Soup)
A chilled summer soup made by combining salted overripe cucumber with store-bought broth and fresh vegetables for a delightfully crisp texture and refreshing taste.
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 refreshing summer soup features in-season overripe cucumber pickled in a sweet and sour blend to bring out its distinctive flavor. Squeezing the liquid from the pickled cucumber gives it a wonderfully crisp crunch, while store-bought cold noodle broth easily adds rich savory depth. You can also mix in prepared yellow mustard and cold noodles to enjoy it as a chilled noodle soup.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Overripe cucumber (nogak)1, 1 kg (750 g, after cleaning)
- Salt1 tbsp
- Sugar2 tbsp
- Vinegar4 tbsp
- Water2 cups
- Bell pepper1/2
- Onion1/2
- Cheongyang chili pepper (hot green chili)2
- Cold noodle broth (naengmyeon broth)2 packs
- Toasted sesame seeds
- Add 1 tbsp salt, 2 tbsp sugar, and 4 tbsp vinegar, mix well, and let pickle for 20 minutes.
Steps
Prepare the ingredients
Prepare 1 overripe cucumber, 1/2 bell pepper, 1/2 onion, and 2 Cheongyang chili peppers.
Thinly slice the onion and bell pepper into julienne strips, and thinly slice the Cheongyang chili peppers.
Related post on the blog (Korean)blog.naver.com/ppunwife/223943419135Detailed instructions on preparing overripe cucumber are in the seasoned overripe cucumber recipe, so please refer to the photo above.
Prepare the overripe cucumber
Peel the overripe cucumber, cut it in half lengthwise, scrape out the seeds, and slice it thinly.
Pickle the cucumber
Add 1 tbsp salt, 2 tbsp sugar, and 4 tbsp vinegar, mix well, and let pickle for 20 minutes.
As the overripe cucumber wilts, a lot of liquid will release.
Fish out only the cucumber and squeeze it tightly with your hands or through cheesecloth. Do not discard the pickling liquid; add just 2 cups of water to it and adjust the seasoning with salt, sugar, and vinegar.
You can skip squeezing the cucumber and just pour the water in, but squeezing it gives it a much crisper texture.
Make the cold soup
Add the sliced vegetables, overripe cucumber, and 2 packets of cold noodle broth to the liquid, then adjust the seasoning to your taste.
You can keep it in the freezer until slushy ice forms and enjoy it as cold soup, or dissolve in prepared yellow mustard, boil cold noodles, and use it as broth for mul naengmyeon.
Ppunwife's tips
- You can skip squeezing the overripe cucumber and just pour the water in, but squeezing it gives it a much crisper texture.
- Using the cucumber pickling liquid keeps its full aroma and flavor infused into the broth.
FAQ
Should I discard the liquid released while pickling the overripe cucumber?
Do not throw it away; use it as the soup base. Mixing the pickling liquid with water and cold noodle broth naturally infuses the cucumber's aroma and flavor straight into the broth.
Why do I need to squeeze the pickled overripe cucumber tightly by hand?
Squeezing out the moisture tightly removes excess liquid and gives the cucumber a much crisper, crunchier texture.
How can I use nogak naengguk as cold noodle soup (mul naengmyeon)?
Dissolve prepared yellow mustard into the finished cold soup to your taste and add boiled cold noodles to enjoy it as refreshing mul naengmyeon.
