Easy cold cucumber soup recipe.
This Korean cucumber soup is a perfect appetizer and side dish particularly during hot summer weather. Learn how to make it at home. It takes less than 15 mins!
Cold cucumber soup (Oi Naengguk, 오이냉국) is a very popular Korean summer soup. It has a slightly salty, sweet and tangy vinegary taste.
If you ask Koreans, this combination is good for re-energizing and bringing your lost appetite back!
I’ve been testing this recipe over and over since last spring (northern hemisphere fall/winter) and I’m finally sharing it with you! It has everything your spring/summer needs. THE BALANCE!
In my cucumber soup, I also add dried seaweed/miyeok/wakame as well. It brings out a nice ocean flavor!
Some Koreans add Korean chili flakes (gochugaru) to give a little bit of a spice kick, but I didn’t add those.
Anyway, this is an easy and tasty spring/summer soup. Hope you give this a try soon!
P.S If you like cucumber, try these recipes! Cucumber boat appetizer and Korean cucumber salad
Ingredients for Cold Cucumber Soup (Serves 4)
Main
- 1 (180g / 6.3 ounces ) chilled cucumber, julienned (Lebanese cucumber or English cucumber works well.)
- 5g / 0.17 ounce dried seaweed
- 3 cups (filtered & chilled) water
- 1 tsp roasted sesame seeds
- (optional) fine sea salt, to taste (I didn’t use it)
- (optional) 1 red chili, thinly sliced
Seasoning for Cold Cucumber Soup (Mix these well in a bowl)
- 1 Tbsp plus 1 tsp apple cider vinegar (or white vinegar)
- 1 Tbsp (raw) sugar
- 1/2 Tbsp regular soy sauce
- 1/2 tsp fine sea salt
- 1/4 tsp minced garlic
*1 Tbsp = 15 ml, 1 Cup = 250 ml
How to Make Cold Cucumber Soup
1. Soak the dried seaweed in some cold water until hydrated (5 to 10 mins). Drain and squeeze out the water from the seaweed. Set it aside. If your dried seaweed is not already cut into bite sized pieces, cut them now with scissors. I always buy pre-cut dried seaweed for convenience.
2. Combine the seaweed and the seasoning sauce in a mixing bowl. Mix them well.
3. Add the cucumber and water into the bowl. Stir well. Garnish with sesame seeds and red chili (optional). Serve cold. (Some people like adding ice blocks, but I don’t like adding them as it dilutes the soup and you will have to re-balance the taste later. If you use chilled water, you won’t need to balance the taste.) It can be stored in the fridge for a few days.
Cold Cucumber Soup
Ingredients
MAIN
- 1 cucumber (180g / 6.3 ounces ), chilled and julienned (Lebanese cucumber or English cucumber works well.)
- 5 g dried seaweed (0.17 ounces)
- 3 cups water , filtered & chilled
- 1 tsp toasted sesame seeds
- fine sea salt to taste (optional, I didn't use it.)
- 1 red chili (optional), thinly sliced
SEASONING FOR COLD CUCUMBER SOUP (MIX THESE WELL IN A BOWL)
- 1.333 Tbsp apple cider vinegar (or white vinegar)
- 1 Tbsp sugar (raw)
- 1/2 Tbsp soy sauce (regular)
- 1/2 tsp fine sea salt
- 1/4 tsp minced garlic
Instructions
- Soak the dried seaweed in some cold water until hydrated (5 to 10 mins). Drain and squeeze out the water from the seaweed. Set it aside. If your dried seaweed is not already cut into bite sized pieces, cut them now with scissors. I always buy pre-cut dried seaweed for convenience.
- Combine the seaweed and the seasoning sauce in a mixing bowl. Mix them well.
- Add the cucumber and water into the bowl. Stir well. Garnish with sesame seeds and red chili (optional). Serve cold. (Some people like adding ice blocks, but I don’t like adding them as it dilutes the soup and you will have to re-balance the taste later. If you use chilled water, you won’t need to balance the taste.) It can be stored in the fridge for a few days.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
