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seriouseats.com

Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe

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This Korean cucumber soup is a refreshing and icy-cold dish perfect for hot summer days. Made with fresh cucumbers, garlic, soy sauce, and rice vinegar, this soup is bursting with flavor. Topped with roasted sesame seeds, it's a light and satisfying way to cool off on a scorching day.

Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe Image

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Recipe Options

Ingredients

Servings: 4

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One 1-pound (500g) cucumber, preferably Korean or English (about 8 to 10 inches/20 to 25cm long

4 medium cloves garlic, finely minced

2 1/4 cups (500ml) cold water

2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce)

2 tablespoons (30ml) Korean yangjo vinegar (brown rice vinegar)

Kosher salt

18 ounces ice cubes (500g; the equivalent of 2 1/4 cups/500ml water frozen into cubes)

1 teaspoon roasted sesame seeds

Steps

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Nutrition Facts

Calories

29kcal

1%
Fat

1g

0%
Saturated Fat

0g

0%
Carbohydrates

3g

0%
Fiber

0g

0%
Sugar

1g

0%
Protein

1g

0%
Cholesterol

0mg

0%
Sodium

276mg

13%

Percent Daily Values are based on a 2,000 calorie diet.

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