Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naen
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This chilled soup for 8-10 servings combines crisp cucumbers, tender seaweed, and the subtle sweetness of Korean pear for a clean and refreshing summer treat.
📝 Editor's Notes
This refreshing summer cold soup can be made in just 20 minutes with only cucumbers and seaweed.
It's incredibly easy to prepare, requiring no actual cooking—just dissolve the seasonings in cold water and add the vegetables.
The tartness of vinegar, sweetness of sugar, and umami of tuna extract and guk ganjang (국간장) are perfectly balanced, with Korean pear adding a subtle sweetness and fruity aroma for a clean finish.
It pairs exceptionally well with hot rice or noodles on a scorching summer day when your appetite is low.
🛒 Ingredient Tips
For crisp cucumbers, choose ones with pointed bumps, a firm texture, and a straight shape.
Select cucumbers that feel heavy in your hand and have no wrinkles on their surface.
For seaweed, 18 g of dried seaweed (wakame) will be plenty once rehydrated; look for dark brown seaweed without impurities.
Korean pears with smooth skin and a heavy feel are juicier.
Cucumbers are in season from June to August, making them most affordable and delicious during this period.
🔄 Substitution Guide
If tuna extract is unavailable, you can substitute it with 10 ml (approx.
2 tsp) of anchovy extract (myeolchi aekjeot, 멸치액젓) or sand lance extract (kkannari aekjeot, 까나리액젓).
The umami flavor is similar, but the aroma is slightly stronger, so start with a smaller amount.
Korean pear can be replaced with apple.
It will add sweetness and tartness, but apples brown quickly, so add them just before serving.
Instead of dried seaweed, you can use about 100 g of rehydrated fresh seaweed (miyeok), which will result in a softer texture and milder aroma.
Fine sea salt can be substituted with solar salt (cheonil-yeom, 천일염), but the saltiness may vary, so it's safer to adjust the amount while tasting.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point is to fully dissolve the seasonings in the water *before* adding the vegetables.
If the salt and sugar are not fully dissolved before adding the ingredients, the seasoning won't be even, and the broth will become cloudy.
Soak the seaweed in cold water for only 10 minutes; soaking it for too long will make it mushy and intensify its unique scent.
When seasoning, it's important to make the initial taste slightly stronger, considering that the ice will melt and dilute the flavor.
Adjust the amount of cheongyang gochu (청양고추) according to your spice preference.
👨🍳 Directions
Soak 18 g of dried seaweed (wakame) in cold water for about 10 minutes. Lightly rub and wash with your hands, then rinse twice with clean water. Squeeze out excess water thoroughly and cut into bite-sized pieces.
Chill 3 L of purified water in the refrigerator beforehand until very cold, and prepare ice. Thinly julienne 2 cucumbers. Julienne 100 g of Korean pear. Thinly slice 1/2 onion. Julienne 50 g of carrot. Thinly slice 1/2 large red chili pepper. Finely mince one of the 2 cheongyang gochu (청양고추) and thinly slice the other. Finely mince the 20 g of garlic.
In a large bowl, approximately 5 L in size, first pour in the 3 L of chilled purified water. Add 30 g fine sea salt, 36 g sugar, 7 tbsp vinegar, 1 tbsp tuna extract, 1 tbsp guk ganjang (국간장), and a pinch of black pepper in that order, and stir until the seasonings are well dissolved. Once the seasonings are fully incorporated, add all the prepared cucumber, seaweed, Korean pear, onion, carrot, red chili pepper, cheongyang gochu (청양고추), and minced garlic. Finally, add half of the 16 g sesame seeds as is, and lightly crush the other half before adding, then mix thoroughly.
Just before serving, add a generous amount of ice to enjoy it even colder. It's now complete.
💡 Tips
For a more refreshing taste, make sure the purified water is thoroughly chilled in the refrigerator beforehand.
Dissolve the seasonings completely in the water first before adding the vegetables and seaweed. This ensures even seasoning and a clear broth.
Adding half of the sesame seeds whole and lightly crushing the other half enhances their nutty aroma.
Adding Korean pear contributes a natural sweetness and refreshing fruity aroma, resulting in an even cleaner taste.
For an even more refreshing and clean taste, you can add the juice of 1/2 lemon, according to your preference.
📦 Storage & Reuse
When refrigerating, store in an airtight container and consume within 2 to 3 days.
It's best not to keep it for too long, as cucumbers can become soft and the broth may become cloudy over time.
Freezing is not recommended as it completely ruins the texture of the vegetables.
When enjoying leftovers, do not reheat; simply add fresh ice to restore its original coolness.
Leftover broth can also be used to make somyeon (소면) noodles or as a dressing for cucumber salad.
🥢 Who This Is For
This soup is perfect for those who have lost their appetite due to the heat or need a refreshing dish after sweating.
With a generous serving of 8-10 portions, it's great to prepare in advance for summer family gatherings or guests.
It can be enjoyed with janchi guksu (잔치국수) or somyeon (소면) noodles, or served alongside oily dishes like samgyeopsal (삼겹살) (pork belly) or jeon (전) (savory pancakes) to cut through the richness.
🔥 Nutrition Info
Per serving, it's a very light dish, approximately 40 to 50 kcal.
Since it's mostly vegetables and water, fat is less than 1 g, and protein is around 1 to 2 g.
Carbohydrates from sugar and Korean pear account for about 8 to 10 g.
Seaweed is rich in calcium, iodine, and dietary fiber, while cucumbers are high in potassium and water, which helps reduce swelling.
However, with 30 g of salt, tuna extract, and guk ganjang (국간장), the sodium content is relatively high, so it's recommended to enjoy the solids rather than drinking all the broth.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naengguk): A Summer Delicacy?
- Main ingredients include Purified Water, Ice, Cucumbers, Dried Seaweed (Wakame), Korean Pear. For crisp cucumbers, choose ones with pointed bumps, a firm texture, and a straight shape. Select cucumbers that feel heavy in your hand and have no wrinkles on their surface. For seaweed, 18 g of dried seaweed (wakame) will be plenty once rehydrated; look for dark brown seaweed without impurities. Korean pears with smooth skin and a heavy feel are juicier. Cucumbers are in season from June to August, making them most affordable and delicious during this period.
- Q. What are the key tips for making Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naengguk): A Summer Delicacy?
- The most crucial point is to fully dissolve the seasonings in the water *before* adding the vegetables. If the salt and sugar are not fully dissolved before adding the ingredients, the seasoning won't be even, and the broth will become cloudy. Soak the seaweed in cold water for only 10 minutes; soaking it for too long will make it mushy and intensify its unique scent. When seasoning, it's important to make the initial taste slightly stronger, considering that the ice will melt and dilute the flavor. Adjust the amount of cheongyang gochu (청양고추) according to your spice preference.
- Q. How should I store leftover Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naengguk): A Summer Delicacy?
- When refrigerating, store in an airtight container and consume within 2 to 3 days. It's best not to keep it for too long, as cucumbers can become soft and the broth may become cloudy over time. Freezing is not recommended as it completely ruins the texture of the vegetables. When enjoying leftovers, do not reheat; simply add fresh ice to restore its original coolness. Leftover broth can also be used to make somyeon (소면) noodles or as a dressing for cucumber salad.
- Q. How many calories are in Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naengguk): A Summer Delicacy?
- Per serving, it's a very light dish, approximately 40 to 50 kcal. Since it's mostly vegetables and water, fat is less than 1 g, and protein is around 1 to 2 g. Carbohydrates from sugar and Korean pear account for about 8 to 10 g. Seaweed is rich in calcium, iodine, and dietary fiber, while cucumbers are high in potassium and water, which helps reduce swelling. However, with 30 g of salt, tuna extract, and guk ganjang (국간장), the sodium content is relatively high, so it's recommended to enjoy the solids rather than drinking all the broth.
- Q. Can I substitute ingredients in Refreshing Chilled Cucumber and Seaweed Soup (Oi Miyeok Naengguk): A Summer Delicacy?
- If tuna extract is unavailable, you can substitute it with 10 ml (approx. 2 tsp) of anchovy extract (myeolchi aekjeot, 멸치액젓) or sand lance extract (kkannari aekjeot, 까나리액젓). The umami flavor is similar, but the aroma is slightly stronger, so start with a smaller amount. Korean pear can be replaced with apple. It will add sweetness and tartness, but apples brown quickly, so add them just before serving. Instead of dried seaweed, you can use about 100 g of rehydrated fresh seaweed (miyeok), which will result in a softer texture and milder aroma. Fine sea salt can be substituted with solar salt (cheonil-yeom, 천일염), but the saltiness may vary, so it's safer to adjust the amount while tasting.
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