Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe

Name: Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe
Yield: 4
Ingredients: 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

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.