Refreshing and Crisp Oiji Naengguk (Cold Pickled Cucumber Soup)
A chilled summer soup made by seasoning the water used to soak pickled cucumbers with vinegar and aromatics.
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 →
Soaking the pickled cucumbers in water draws out excess salt while turning the soaking liquid into a flavorful base broth. Seasoned sweet and tangy with vinegar and green plum syrup, and served with ice cubes floating on top, it is a delightfully cool dish for hot summer days.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pickled cucumber (oiji)2
- Scallions (jjokpa) (or large green onion (daepa))a little
- Red chili pepper1
- Ice1/2 cup
Cold soup
- Bottled water2 1/2 cups
- Salt1/3 tsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1/2 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Toasted sesame seeds1/2 tbsp
- Rinse the sliced pickled cucumbers lightly under running water, pour in 2 1/2 cups of bottled water, and soak for about 5 to 10 minutes to draw out excess salt.
Steps
Prepare the ingredients
Here are 2 pickled cucumbers, large green onion, and spicy red chili pepper.
Related post on the blog (Korean)blog.naver.com/ppunwife/224289875679Follow the picture above for the recipe to make pickled cucumbers in 5 days.
Slice the ingredients
Trim off both ends of the pickled cucumbers and slice them into thin rounds.
Thinly slice the large green onion and chili pepper into rounds as well.
Draw out salt from pickled cucumbers
Rinse the sliced pickled cucumbers lightly under running water, pour in 2 1/2 cups of bottled water, and soak for about 5 to 10 minutes to draw out excess salt.
It tastes best when the pickled cucumber is mildly seasoned and not salty when chewed.
The broth will be lightly seasoned from the salt drawn out of the pickled cucumbers.
Make the cold soup
That is why you need to add less salt than you would with plain water.
Start by adding 1/3 tsp of salt, 1 tbsp of tuna extract sauce, and only 1/2 tbsp of the juice pressed from minced garlic...
Season the broth by adding 2 tbsp of vinegar, 1/2 tbsp of sugar, and 1 tbsp of green plum syrup.
Stir so the salt and sugar dissolve, then...
Taste it and adjust the seasoning so it is slightly salty, since floating ice cubes will dilute it.
Finish by adding the large green onion, chili pepper, toasted sesame seeds, and ice cubes, then mix well.
Finish
The cold pickled cucumber soup is finished.
Ppunwife's tips
- Using the liquid from soaking the sliced pickled cucumbers to remove their salt gives you a deep, refreshing cold soup without needing naengmyeon broth.
- Add only 1/2 tbsp of the liquid pressed from minced garlic.
- Taste and make it slightly salty, as floating ice cubes will dilute the soup.
FAQ
How much plain water should I pour to draw out the salt from the pickled cucumbers?
After lightly rinsing the sliced pickled cucumber (oiji) in water, pour in 2 cups and a half of bottled water and let it soak for about 5 to 10 minutes.
Why do you add less salt when seasoning the broth?
Salt leaches out from the pickled cucumbers into the soaking water, giving the broth a built-in savory base.
Do you add the minced garlic solids as well?
Rather than adding all the minced garlic, add only half a tablespoon of the pressed juice or strained liquid from the garlic to keep the broth clear and neat.
