Korean Cold Cucumber Soup, or Oi Naengguk

Oi Naengguk is a classic Korean cold cucumber soup. The light and refreshing taste of fresh cucumbers and seaweed in a chilled savory broth is steady for hot summer days.

When the summer heat is scorching, cold dishes like chilled cucumber soup are true lifesavers. We love Korean cold cucumber soup called Oi Naengguk (오이냉국).

You can make this refreshing soup with just cucumbers, but we like to jazz it up with a bit of rehydrated seaweed. Because, why not?

The soft texture of seaweed contrasts nicely with the crunchiness of cucumber. The slightly sweet and sour broth is incredibly refreshing.

Korean Cold Cucumber Soup is the steady summer side dish. It’s light, refreshing, and takes only about 15 minutes from start to finish, so you’ll be cooling down faster than an ice cube in the sun. Enjoy!

Key Ingredients

• Cucumber: Korean cucumbers work best, but any cucumbers with tender skin, like English or Persian cucumbers, will also do.
• Dried Seaweed (Miyeok): This particular seaweed looks like long, thin ribbons. It’s great for making soups like Korean seaweed soup or seaweed egg drop soup.
  • You can find packaged dried miyeok in any Korean or Asian market. You can also substitute with Wakame (Japanse chopped seaweed)
• Dried Sea Kelp (Dashima): Used to add umami flavor as a soup base.
• Korean Soup Soy sauce (Gukganjang): Provides an umami taste and seasons the soup.

How the dish comes together

Sea Kelp Soup Base

Soak a large piece of dried sea kelp in a bowl of water. This will be your soup stock base.

Soak Miyeok Seaweeds

In another bowl of cold water, soak miyeok seaweed and wait 10-15 minutes.

Voila! The seaweed will quadruple its volume. Discard and squeeze out the excess water. If the seaweed strands seems to long for a bite, then simply cut up to adjust the size!

Season the Seaweed

Combine the seaweed with garlic, Korean soy sauce for soup, chili flakes, sugar, and vinegar and toss together.

Complete the Cucumber Soup

Add the sliced cucumber, green onion, and toasted sesame seeds. Pour the sea kelp stock into the mixture as much as you want and mix them up. Adjust the seasoning to your taste.

Recipe Tips and Advice

1. Use mineral water: The taste of soup broth will be better than using the tap water.
2. Make ahead: You can make it ahead of time and chill in the fridge until ready to serve
3. Keep it cold: Adding a few ice cubes when serving will enhance its taste, but don’t add too many, as they can dilute the flavor.

What to Pair with Korean cucumber soup

Oi Naengguk is typically served as a side dish and pairs well with a variety of meals. Here are some great options:

• Bibimbap: A mixed rice bowl with vegetables, meat, and a spicy sauce.
• Grilled Meat (Bulgogi): The refreshing soup complements the savory and often spicy flavors of grilled meats.
• Rice: Simply served with a bowl of steamed rice and a variety of banchan (side dishes)

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• Yield: 4 people
• Prep: 15 minutes
• Total: 15 minutes

Ingredients

• 1/2 English cucumber, thinly sliced into matchsticks
• 1 roasted seaweed
• 1 dried sea kelp (dashima)
• 3-4 cup mineral water
• 1 tbsp Korean soup soy sauce (gukganjang)
• 2 tbsp sugar
• 3 tbsp rice or white vinegar
• 1 clove garlic, finely minced
• 1 tsp Korean chili flakes (gochugaru)
• 1 tbsp toasted sesame seeds
• 1 green onion, finely chopped
• salt to taste

Method

1. Soak the sea kelp in mineral water and set aside.
2. Soak the dried seaweed cuts in cold water for 10-15 minutes. Drain and squeeze out the excess water. Cut to smaller size if needed.
3. Place the seaweed in a large bowl, add the soy sauce for soup, sugar, vinegar, garlic, chili flakes, and sesame seeds; Mix well.
4. Add the cucumber and green onion to the seaweed mixture. Pour the sea kelp stock and mix well. Taste and adjust seasoning for your liking.
5. Note: You can make it ahead of time, up to a couple of hours, and chill it in the fridge until ready to serve. That's it! Oh, and don't forget to add a few ice cubes to keep it even colder. Enjoy!