AI-generated imageOi Naengguk: Chilled Cucumber and Seaweed Soup (4)
A Korean cold soup of cucumber and blanched seaweed in a tangy chilled soy-vinegar broth.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash cucumber well and cut into fine matchsticks; finely slice scallion.
- 02
Soak dried seaweed for 10–20 minutes, rinse and blanch in boiling water for 20–30 seconds. Cool in clean cold water, drain and cut.
- 03
Toss cucumber, seaweed and scallion with garlic, soup soy sauce, vinegar, chili flakes, sugar and sesame; let stand for about 10 minutes.
- 04
Pour in about 960ml cold potable water, start with 1/2 tsp salt, adjust to taste and chill thoroughly in the refrigerator before serving.
Helpful source links
Before you cook
Wash produce and seaweed well; cool blanched seaweed first. Refrigerate finished cold soup at 4°C/40°F or below and never leave out for over 2 hours. Best served fresh. Check soy, wheat and sesame allergens.
Allergens: 대두(국간장), 밀(국간장 제품별), 참깨
Image & source credits
AI-generated image.