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Spicy Korean Chilled Cucumber Soup (Oi Naengguk)
Prep: 20 minutes (plus 30 minutes chilling)
Cook: 0 minutes
Servings: 4
A Shock to the System (In a Good Way!)
Oi Naengguk is a traditional Korean summer staple, designed to combat the fiercest heat. This isn't your typical creamy soup; it's a light, water-based broth electrified with vinegar, soy sauce, and a kick of Korean chili. Thinly sliced cucumbers provide a satisfying crunch, making it an intensely flavorful and invigorating experience unlike any other.
Materials
- 2 Korean cucumbers (or 1 large English cucumber), julienned
- 1 teaspoon fine sea salt
- 4 cups cold water
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sugar or honey
- 1 teaspoon Korean chili flakes (gochugaru), or to taste
- 1 scallion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- Ice cubes for serving
Preparation
- Wash the cucumbers and julienne them into very thin matchsticks. Place them in a bowl and toss with 1 teaspoon of sea salt. Let it sit for 10-15 minutes to draw out moisture.
- Gently squeeze the excess water from the cucumbers.
- Thinly slice the scallion and mince the garlic.
Cooking
- In a large bowl or pitcher, combine the cold water, soy sauce, rice vinegar, sugar, and gochugaru. Stir until the sugar is completely dissolved.
- Add the minced garlic, sliced scallion, and toasted sesame seeds to the broth. Stir to combine.
- Add the salted and squeezed cucumbers to the broth.
- Stir everything together and taste the broth. Adjust seasoning if necessary - it should be a balance of savory, tangy, and slightly sweet.
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