Korean Cold Cucumber Soup – 오이냉채
Korean Cold Cucumber Soup – 오이냉채 is the most refreshing and cooling summer food that is low calorie but loaded with nutrients. Gluten-free and vegan, it can be ready in just a few minutes with simple ingredients.
WHY THIS SOUP IS A GREAT SUMMER FOOD
Cucumbers have great nutritional value containing various minerals that you can often lack in the summer. Here’s a great article on its health benefits. Some highlights –
- cucumber contains 95% water – great for hydration
- high in potassium (152 mg per cup) – good for heart health
- high in vitamin K (22% of DV) – good for bone health
And don’t forget, #LifesDelicious, so enjoy it!
For more Healthy, Delicious & Easy Recipes
- 1 cucumber (Korean, English, Persian, Japanese, julienned – about 1 cup)
- 1 g miyeok (seaweed or 1/4 cup wet - OPTIONAL)
- 1 green onion (chopped)
- 1 1/2 cup water
- For Seasoning:
- 2 Tbsp soy sauce (jin ganjang)
- 4 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp sea salt (Trader Joe’s)
- 1 tsp Korean red chili pepper (gochukaru)
- 1 tsp sesame seeds
Soak dried miyeok (seaweed) in lukewarm water. It should take about 10 minutes to fully rehydrate. Skip this step if you don’t have miyeok or don’t love the seaweed taste. (See below 0-4)
Make broth by mixing water, soy sauce, sugar, vinegar, and salt in a bowl.
Julienne cucumber to make about 1 cup. It will be about 1/2 of an English cucumber or 1 whole cucumber for other smaller varieties.
Chop green onion. Set aside.
Add cucumber to the seasoned broth. Finish seasoning by adding green onions, red chili pepper powder (gochukaru), and sesame seeds.
Keep chilled in the refrigerator until ready to serve. Right before serving, add a few cubes to the bowl.
Serve in individual soup or cereal bowls.
1. Korean Cold Cucumber Soup - 오이냉채 is enjoyed as a substitute for hot soups in the summer so serve it in small individual soup or cereal bowls 2. Add ice right before serving to keep the soup chilled during the meal. 3. Season on the aggressive side as ice will melt and dilute the soup. My seasoning does account for some ice but you may want to add additional seasoning to taste. 4. Korean, Japanese, Persian, or English cucumbers work best for this recipe. These have the best crunch, thin skin, and flavor. 5. If you add too much seaweed or leave the seaweed too long in the soup, the seaweed flavor may be too strong. Seaweed is optional so leave it out or add it right before serving.