Cold cucumber soup Oi nenguk
Origin of the recipe
In hot weather, you crave something cold, even for lunch. Korean cuisine boasts a variety of cold soups. Try this summer cucumber soup with soy sauce and rice vinegar. It's slightly tart, with healthy and aromatic seaweed and refreshing cucumber strips.
What do you need for cooking?
Ingredients
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Cucumber
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Dried seaweed
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Garlic
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Rice vinegar
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Soy sauce
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Boiled water
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Sugar
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Salt
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White sesame
Kitchen utensils
- Knife
- Board
- Bowl
- shoulder blade
- Scissors
Step-by-step recipe
Step 1:
Pour 25-30 grams of dried seaweed into a bowl with water, leave to soak for 10 minutes, then cut into short pieces with scissors.
Step 2:
Rinse the seaweed well and squeeze it out with your hands.
Step 3:
Pour 700 ml of cold boiled water into a deep bowl.
Step 4:
Add 7 tablespoons of rice vinegar, 2 teaspoons of soy sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of sesame seeds, and 2 crushed garlic cloves. Stir until the sugar and salt dissolve.
Step 5:
Slice the long cucumber into thin strips and add to the bowl.
Step 6:
Add seaweed to the soup, stir and refrigerate.
Cooking tips
For the soup, use 3% rice vinegar. If you don't have rice vinegar, use white wine vinegar of the same strength.
The finished soup is best served with ice cubes, especially in the summer heat.
