Sweet and Sour Oi Naengguk (Chilled Cucumber Soup) with Acorn Jelly
A refreshing summer chilled soup featuring springy acorn jelly and crisp cucumber in a sweet and sour 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 →
Springy acorn jelly and crisply pickled cucumber come together in a summer delicacy that is satisfying enough to enjoy as a meal in a single bowl. The key is to season the broth boldly with tuna extract sauce and green plum syrup, taking into account that the ice will melt.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Acorn jelly (dotorimuk)300 g
- Cucumber1
- Salt1/2 tsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1/2
- Bottled water3 cups
Seasoning
- Tuna extract sauce (chamchi-aek)1 tbsp
- Green plum syrup (maesil-cheong)2 tbsp
- Vinegar1–2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame seeds1 tbsp
- Red chili pepper is for color and can be omitted, and if you do not like spicy food, you can prepare onion or green chili pepper instead of Cheongyang chili pepper.
Steps
Prepare ingredients
1 cucumber, 1 pack (300 g) of store-bought acorn jelly (dotorimuk), Cheongyang chili pepper, and red chili pepper.
Red chili pepper is for color and can be omitted, and if you do not like spicy food, you can prepare onion or green chili pepper instead of Cheongyang chili pepper.
Slice ingredients
Thinly julienne the acorn jelly and cucumber, and slice the chilies thinly into rounds or thin strips.
Blanch acorn jelly
Store-bought acorn jelly is stiff, so blanching it in boiling water for 2 to 3 minutes makes it pleasantly springy.
Right after blanching, drain in a sieve and rinse under running water so it cools all the way through.
Pickle cucumber
Add 1/2 tsp salt, 1 tbsp sugar, and 2 tbsp vinegar to the julienned cucumber, mix, and let it sit for about 5 minutes so it is seasoned and becomes tenderly pickled.
Do not discard the released liquid; we will pour the chilled broth directly into it.
When making oi naengguk, pickling the cucumber before adding the chilled broth allows the flavor to soak in and draws out moisture, giving it a delightful crisp bite.
Pouring the chilled broth directly over raw, unpickled cucumber has its own charm with its fresh, crunchy texture.
Make chilled broth
In 3 cups of bottled water, add 1 tbsp tuna extract sauce (chamchi-aek), 2 tbsp green plum syrup (maesil-cheong), 1 to 2 tbsp vinegar, 1/2 tbsp minced garlic, and 1 tsp salt, then mix well.
Adjust the vinegar or sweetness to your taste, but keep the seasoning rich and well-salted rather than bland, taking into account that ice will be added.
Pour the chilled broth over the pickled cucumber, add the acorn jelly, chilies, 1 tbsp toasted sesame seeds, and float ice cubes, stirring so it gets nicely chilled.
Finish
Oi naengguk with acorn jelly is complete.
Finely chopped aged sour kimchi is also great to add, but I kept it clean and simple like this.
Ppunwife's tips
- Store-bought acorn jelly is stiff, so blanching it in boiling water for 2 to 3 minutes makes it pleasantly springy.
- When making oi naengguk, pickling the cucumber before adding the chilled broth allows the flavor to soak in and draws out moisture, giving it a delightful crisp bite.
- Keep the broth seasoning rich and well-salted rather than bland, taking into account that ice will be added.
- Finely chopped aged sour kimchi is also great to add, but I kept it clean and simple like this.
FAQ
What should I do if store-bought acorn jelly is stiff?
Blanch it in boiling water for about 2 to 3 minutes and rinse under cold running water until cooled completely through, and it will become springy again.
What can I substitute for Cheongyang chili pepper to reduce spiciness?
Instead of Cheongyang chili pepper, you can thinly slice green chili pepper or onion to enjoy it without the heat.
Can I use the cucumber right away without pickling it?
If you add raw cucumber without pickling, you can enjoy a different, fresh, and crunchy texture.
Is there a garnish that goes well if added to taste?
Adding finely chopped well-aged sour kimchi brings a spicy kick and a clean, refreshing flavor.
