Soups
Oi-naengguk (cold cucumber soup)
Soak shredded cucumbers in cold sweet and sour broth.
- Prep
- 15 min
- Cook
- 0 min
Scale the recipe
Ingredients
- cucumber Weight of fresh cucumber with washed and stem removed
- 260 g
- cold drinking water
- 4 C
- Slender scallions
- 15 g
Seasonings
- Rice vinegar
- 3 T
- sugar
- 1 T
- fine salt
- 1/3 T
- Roasted Sesame Seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the cucumber into matchsticks
Cut the cucumber 260 g into even, thin matchsticks.
-
Slice the scallion
Finely slice the scallions 15 g and put them in a bowl with the cucumber.
-
Dissolve the salt and sugar
Stir the salt 1/3 T and sugar 1 T into cold drinking water 4 C until no grains remain.
-
Stir in the vinegar
Once the grains dissolve, stir in the vinegar 3 T.
-
Pour the cold broth
Pour the cold broth into the bowl with the cucumber and scallions.
-
Sprinkle with sesame and serve cold
Scatter over the sesame seeds 1/2 T and serve cold. Refrigerate if serving later.
