Korean cold cucumber soup (oi naeng guk) recipe

Recipe for korean cold cucumber soup (oi naeng guk) in our easy ethnic recipes collection. Although you can find the cucumber all over the world, it originated in southern Asia. This soup is often served in the summer because the cucumber's crisp, refreshing taste stimulates faded hot-weather appetites. Koreans sometimes add toasted seaweed.

Recipe ingredients

• 2 medium cucumbers, peeled
• 1 tablespoon soy sauce
• 2 tablespoons rice or cider vinegar
• 4 teaspoons salt
• 1 green onion, finely chopped
• 1 tablespoon toasted sesame seeds
• 4 cups cold water
• Dash cayenne pepper, optional
• 3 or 4 ice cubes, optional

How to make korean cold cucumber soup (oi naeng guk)

• Cut cucumbers in half lengthwise and scoop out seeds with a spoon. Slice into thin half rounds.
• In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds. Set aside to marinate for 30 minutes.
• Add water and stir well. Refrigerate 1 to 2 hours.
• Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep soup cold.

Preparation time: 20 minutes
(plus standing time of 30 minutes
and chilling time of 1 to 2 hours)
Serves 4 to 6

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