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Cold Cucumber Soup

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 | MyKoreanKitchen.com

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

Cold Cucumber and Seaweed Soup

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.

Rehydrating seaweed

2. Combine the seaweed and the seasoning sauce in a mixing bowl. Mix them well.

Seasoning seaweed

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.

Chilled Cucumber Soup


Cold Cucumber Soup | MyKoreanKitchen.com

Cold Cucumber Soup

How to Make Korean Style Cold Cucumber Soup
5 from 2 votes
Print Pin Rate
Course: Soup
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Calories: 30kcal
Author: Sue | My Korean Kitchen

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

Calories: 30kcal | Carbohydrates: 5g | Sodium: 305mg | Potassium: 138mg | Sugar: 4g | Vitamin A: 160IU | Vitamin C: 18.6mg | Calcium: 21mg | Iron: 0.4mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

7 thoughts on “Cold Cucumber Soup”

  1. This sounds wonderful! I will be making a huge Easter dinner tomorrow (I’m in the Southern US) but will try this later in the week as I have everything on hand for it already….would it be a bit strange if I added some diced cooked chicken breasts or perhaps some small shrimp to it? We love to have meat in our soups (dang,now I’m thinking some ahi would be good too)! Love getting your recipes! Hope you and your family are having a wonderful and blessed Easter there!

    Reply
    • Hi Mickey, Normally meat is not included in this soup, so it would look odd to me. But the choice is yours! 🙂 Let me know how you go! Enjoy.

      Reply
  2. This looks delicious. I’ll definitely try it.

    I was surprised by your comments about “seasonal” cucumber. I’m not sure where you’re thinking of, but all of North America is supplied with every imaginable produce year round by Mexico, California or Hawaii. Europe is the same, supplied by countries like Spain. I’ve been to Australia and it was modern so you can’t be referring to your own country.

    I wouldn’t hold off on publishing recipes because of an imagined supply issue.

    Reply
    • Hi Natasha, When I commented about seasonality issue in my newsletter, I meant the cold cucumber soup itself, not the cucumber.
      Some of my email subscribers replied to me that they will be making this soup once the weather warms up even more like at the end of May. But some also said they will be making it next week. 🙂

      Enjoy my recipe!

      Reply

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