Cold Seaweed Cucumber Soup (오ì´ë¯¸ì—냉êµ)
Korean Cold Seaweed Cucumber Soup is a typical summer side dish. The Korean name for this dish is called “Ooi miyuk nangguk (오ì´ë¯¸ì—냉êµ)â€.
You can make a different variation by using cucumber alone or seaweed alone in this cold soup but I like to combine them both all in one dish. Cool and refreshing, this Korean cold seaweed cucumber soup can cool down the summer heat at the end of the day with your meal.
I love the soft texture of seaweed that contrasts the crunchiness of cucumber. The slightly sweet and sourness of the cold broth is really refreshing to the taste. A must side dish to try out before summer ends if you are trying a Korean meal for dinner. Lovely soup that only takes about 15 minutes of your time. You can’t beat that!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 2 tablespoons sugar
- 1 tablespoon toasted sesame seeds
- 1 garlic clove finely minced
- 1 scallion finely chopped
- 1/2 cucumber thinly sliced into matchsticks
- 1 handful dried seaweed cut soaked
- 1 large piece dried sea kelp
- 3-4 cup mineral water
- 1 tablespoons korean soy sauce for soup
- 3 tablespoons rice or white vinegar
- 1 teaspoon korean chili flakes
- Carbohydrate 2.87072249845781 g
- Cholesterol 0 mg
- Fat 3.42374999712412 g
- Fiber 1.21874999057813 g
- Protein 1.43468999898386 g
- Saturated Fat 0.480156749597257 g
- Serving Size 1 1 Serving (30g)
- Sodium 5234.56463207639 mg
- Sugar 1.65197250787968 g
- Trans Fat 0.156227999873461 g
- Calories 45 calories
1. Soak the sea kelp in mineral water and set aside. 2. Soak the dried seaweed cuts in cold water for 10-15 minutes. Drain and squeeze out the excess water. Cut to smaller size if needed. 3. Place the seaweed in a large bowl, add the soy sauce for soup, sugar, vinegar, garlic, chili flakes, and sesame seeds; Mix well. 4. Add the cucumber and green onion to the seaweed mixture. Pour the sea kelp stock and mix well. Taste and adjust seasoning for your liking.
