Korean Cold Cucumber Soup Oi Naengguk

Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.
Prep Time: 15 minutes
Cook Time: 30 minutes
3 small cucumbers, matchstick julienned*
1 tsp crushed chili pepper (kochukaru)
1/4 cup cider vinegar
1 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
4 cups water
Ice cubes, for serving
2 tsp sesame seeds (optional)
In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.

Let cucumbers sit in seasoning for 10 minutes.

Add water.

Chill in fridge.

Add sesame seeds and ice cubes before serving.

Ladle into individual portions.

(Serves 6 in small bowls)

*If you have a thin-skinned cucumber, you don’t have to peel it. If your cucumbers have waxy, thick skins, it’s best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.

View related Korean Foods cooking video recipe below. No longer available


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