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4.9 from 27 votes

Oi Naengguk (Chilled Cucumber Soup)

Oi naengguk is a classic chilled soup made with cucumber and seaweed (miyeok). It’s a refreshing, tangy soup that’s perfect for hot summer days!

Prep Time
10 mins
Cook Time
10 mins
Resting time
30 mins
Servings: 4
Course: Soup , Others
Cuisine: Vegetarian

Ingredients

  • 1 Korean cucumber or 2 Kirby (pickling) cucumbers (5 – 6 ounces)
  • 1 cup soaked miyeok, 미역 (seaweed – about 1/2 ounce dried miyeok)
  • 1 Korean green or red chili pepper or scallion
Seasonings
  • 1/2 teaspoon minced garlic 
  • 2 tablespoons soup soy sauce (guk ganjang, 국간장)
  • 3 to 4 tablespoons vinegar
  • 1 teaspoon Korean red chili pepper flakes
  • 1 teaspoon sugar
  • 2 teaspoons sesame seeds
  • 4 cups of water
  • salt to taste about ½ teaspoon

Instructions

    Cup of Yum
  1. Cut the cucumber into matchsticks. Finely chop the chili pepper (or scallion).
  2. Prepare the dried seaweed by soaking for 10 to 20 minutes and rinsing well. (See my miyeok guk recipe for more.) Boil water in a small pot, and add 1 teaspoon of salt. Blanch the soaked seaweed briefly, 20 to 30 seconds. Drain and rinse with cold water. Drain again, squeeze out excess water, and cut into bite size pieces.
  3. In a medium size bowl, gently toss the vegetables with the seasoning ingredients. Set aside for about 10 minutes. You can make ahead up to this point several hours or a day before, if desired.
  4. Mix in 4 cups of cold water and season with salt. Start with a half teaspoon of salt, taste and add more if necessary. Refrigerate to chill. Serve in chilled bowls with some ice cubes.