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Korean Cold Cucumber Soup (Oi NaengGuk)

Korean Cold Cucumber Soup (Oi-Naengguk) is the most refreshing and cooling summer food that is low calorie and loaded with minerals that will help you hydrate on a hot day! Gluten free and vegan, it can be ready in just a few minutes with simple ingredients.

Prep Time
5 mins
Additional Time
10 mins
Total Time
5 mins
Servings: 3 bowls
Calories: 63 kcal
Course: Soup
Cuisine: Korean

Ingredients

  • 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
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

Instructions

    Cup of Yum
  1. 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)
  2. Make broth by mixing water, soy sauce, sugar, vinegar and salt in a bowl.
  3. 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.
  4. Chop green onion. Set aside.
  5. Add cucumber to seasoned broth. Finish seasoning by adding green onions, red chili pepper powder (gochukaru) and sesame seeds.
  6. Keep chilled in the refrigerator until ready to serve. Right before serving, add few cubes to the bowl.
  7. Serve in individual soup or cereal bowls.

Notes

  • Oi Naeng Guk is enjoyed as a substitute for hot soups in the summer so serve it in small individual soup or cereal bowls
  • Add ice right before serving to keep the soup chilled during the meal.
  • 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.
  • Korean, Japanese, Persian or English cucumbers work best for this recipe. These have the best crunch, thin skin and flavor.
  • 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 right before serving.

Nutrition Information

Calories 63kcal (3%) Carbohydrates 13g (4%) Protein 2g (4%) Sodium 1466mg (61%) Potassium 185mg (5%) Sugar 10g (20%) Vitamin A 340IU (7%) Vitamin C 3.5mg (4%) Calcium 26mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 3bowls

Amount Per Serving

Calories 63

% Daily Value*

Calories 63kcal 3%
Carbohydrates 13g 4%
Protein 2g 4%
Sodium 1466mg 61%
Potassium 185mg 4%
Sugar 10g 20%
Vitamin A 340IU 7%
Vitamin C 3.5mg 4%
Calcium 26mg 3%
Iron 0.8mg 4%

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