Imagine a scorching summer day when the heat feels unbearable, and suddenly, a bowl of crisp, tangy, and ice-cold Korean cucumber soup arrives to rescue your taste buds! Oi Naengguk is not just a soup; it's a refreshing culinary experience that will transport you to the bustling streets of Korea with its vibrant flavors and cooling sensation. This incredibly simple yet delightful dish is perfect for those seeking a quick, healthy, and utterly delicious way to beat the heat and impress your friends and family.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 2 cucumbers, thinly sliced
- 4 cups cold water
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Ice cubes for serving
Instructions
- Begin by preparing the cucumbers. Rinse them under cold water to remove any dirt. Using a sharp knife or a mandoline, thinly slice the cucumbers into rounds. Place the sliced cucumbers in a large mixing bowl.
- In a separate bowl, combine the cold water, vinegar, sugar, and soy sauce. Whisk the mixture until the sugar is completely dissolved. This will create the flavorful broth for the soup.
- Pour the prepared broth over the sliced cucumbers in the mixing bowl. Gently toss the cucumbers to ensure they are evenly coated with the broth.
- Cover the bowl with plastic wrap or a lid and refrigerate the mixture for about 10 minutes. This will allow the flavors to meld together and the cucumbers to chill.
- While the soup is chilling, prepare the garnishes. Chop the green onions finely and set them aside. Toast the sesame seeds in a dry skillet over medium heat for a few minutes until they are golden brown and fragrant. Be careful not to burn them.
- Once the soup has chilled, remove it from the refrigerator. Serve the cold cucumber soup in individual bowls, adding a few ice cubes to each bowl for extra chill.
- Garnish each bowl with the chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately and enjoy this refreshing Korean dish!
Tips
- Cucumber Selection: Choose fresh, firm cucumbers with thin skins for the best texture and flavor. English or Persian cucumbers work wonderfully.
- Slicing Technique: Use a sharp knife or mandoline to create uniform, thin cucumber slices. This ensures even flavor absorption and an elegant presentation.
- Chill Factor: For maximum refreshment, make sure all ingredients are cold before mixing. You can even pre-chill your serving bowls for an extra cool experience.
- Flavor Balancing: Adjust the vinegar and sugar ratio to suit your taste. Some prefer a tangier soup, while others like it slightly sweeter.
- Garnish Game: Don't skip toasting the sesame seeds - it releases their nutty aroma and adds a delightful crunch to the soup.
- Make Ahead: This soup can be prepared in advance and stored in the refrigerator for up to a day, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 35kcal
Carbohydrates: 7g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
