Oi Miyeok Naengguk, or Korean Cold Cucumber Seaweed Soup, is a refreshing and surprisingly simple dish perfect for hot summer days. This vibrant soup boasts a delightful combination of cool, crisp cucumbers, subtly salty seaweed, and a refreshing broth, offering a light yet satisfying culinary experience. Its delicate flavors and simple preparation make it an ideal choice for both novice and experienced cooks, and it's easily customizable to your taste preferences. The unique combination of textures and tastes makes it a standout amongst cold soups.
This beloved Korean summer staple is more than just a refreshing drink; it's a culinary journey filled with umami depth and cool crispness. Each ingredient plays a crucial role in creating a harmonious balance of flavors and textures, making Oi Miyeok Naengguk a true culinary gem. To learn how to craft this delicious and healthy soup for yourself, follow the detailed step-by-step instructions outlined in this article.
Tools Needed
- knife
- grater or peeler
- bowl
Ingredients
- Cucumber: 2
- Dried Seaweed
- Onion: 1/2
- Red Pepper: optional, small amount
- Salt
- Water
- Ice
- Soy Sauce
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the main ingredients
- Soak dried seaweed in plenty of water for about 30 minutes. Then blanch for 1 minute, immediately run under cold water, and squeeze out excess water. Slice into small pieces.
- Wash and scrub cucumbers to remove any thorns. Slice thinly or use a grater. Add salt and let sit to draw out water. This brine will be used later.
- Remove seeds from red pepper for less spiciness. Slice thinly.
- Slice thinly.
Step 2. Season and combine
- In a bowl, combine the seaweed, cucumbers, red pepper (if using), onion, and the cucumber brine. Add water to adjust consistency. Taste and season with salt, soy sauce, or vinegar as needed.
Step 3. Chill and serve
- Add ice to the soup. Mix well and serve immediately or chill for later.
Read more: Best Korean Beef Soup (Yukgaejang) Recipe - Authentic Flavor
Tips
- Use plenty of water when soaking the seaweed to prevent it from being too salty and dry.
- Don't overcook the seaweed, as it will become mushy.
- Remove the dashima (kelp) pieces before serving as they don't taste good.
- Adjust the seasoning to your preference. Use salt primarily for seasoning, adding soy sauce may darken the soup's color.
Nutrition
- N/A
FAQs
1. Can I make Oi Miyeok Naengguk ahead of time?
Yes! This soup actually tastes even better the next day after the flavors have melded. Store it in the refrigerator for up to 3 days.
2. What can I substitute for the seaweed (Miyeok)?
While Miyeok provides the best flavor and texture, you can try using other types of seaweed like wakame or dulse. Keep in mind the taste and texture might differ slightly.
Oi Miyeok Naengguk offers a delightful escape from the summer heat with its refreshing flavors and simple preparation. This versatile soup is a perfect addition to any summer meal, impressing both family and friends with its unique taste and elegance. Enjoy the cool, crisp goodness of this Korean culinary gem!