Teresa's Recipes
Oi Naengguk - Korean Cucumber Cold Soup
Imagine a cool, crisp breeze on a hot summer day. That's the feeling you get when you take your first sip of Oi Naengguk, a quintessential Korean cold soup. This refreshing summer delight is a symphony of flavors - the sharpness of garlic, the heat of chili pepper, the tang of vinegar, and the smoothness of sesame oil work together to enhance the cool, crisp cucumbers. This soup is not just a dish, it's a culinary tradition passed down through generations, appreciated for its ability to cool down the body and stimulate the appetite.
Ingredients
- 1 cup Ice cubes
- 1, finely chopped Chili pepper
- 2, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 tablespoon Sesame oil
- 1 tablespoon Sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 4 cups Water
- 2, thinly sliced Cucumbers
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Calories: 50
- Fat: 3g
- Carbs: 4g
- Protein: 1g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large bowl, combine the water, vinegar, soy sauce, sugar, sesame oil, minced garlic, chopped green onions, and finely chopped chili pepper. Stir the mixture well to ensure the sugar is completely dissolved.
- Add the thinly sliced cucumbers to the dressing, ensuring they are well coated. The cucumbers will begin to release their juice, adding to the flavor of the soup.
- Cover the bowl with a lid or cling film and refrigerate for at least 1 hour. This allows the cucumbers to marinate and the flavors to meld together, creating a more intense and refreshing taste.
- Just before serving, add ice cubes to the soup. This not only keeps the soup chilled but also adds a delightful crunch to every spoonful.
- Serve your Oi Naengguk cold as a refreshing appetizer or a palate-cleansing side dish. Enjoy the invigorating contrast of heat from the chili and the cool cucumber in this authentic Korean delicacy.