Oi-naengguk (오이냉국 (Oi-naengguk))
Overview
Oi-naengguk is a Korean chilled cucumber soup. Cucumbers are cut into thin matchsticks and seasoned for a few minutes with soy sauce, minced garlic, a little sugar and chilli flakes. Very cold water is poured over them with rice vinegar, salt and a touch more soy sauce, so that the broth is tangy, slightly sweet and refreshing. Thin slices of onion, red and green chilli and sometimes soaked wakame seaweed are added, and the soup is finished with toasted sesame seeds and plenty of ice cubes. It is served as a side soup with rice and other dishes.
History
Naengguk are the chilled soups of the Korean summer, served during the hottest months, and oi-naengguk is the best-known of them. They are especially eaten on the boknal, the three hottest days of the lunar summer, alongside warming dishes such as samgyetang. Cucumbers are cheap and plentiful in summer, and the soup can be made in minutes, so it is an everyday favourite in Korean homes.
Main ingredients
Cucumber, vinegar, soy sauce, garlic, sesame seeds, red chilli. The soup is built on cold vinegar broth and is usually served cold. Diet: vegan; not usually gluten-free.
Explore: Cucumber soups · More soups from South Korea
Recipe
Method
- 110 min
Toss the cucumber with the soy sauce, garlic, sugar and chilli flakes and leave for 10 minutes.
- 2
Mix the cold water with the vinegar and salt until dissolved.
- 3
Add the cucumber, onion and chilli to the broth.
- 4
Taste and adjust the sourness and salt.
- 5
Serve with ice cubes and sesame seeds.
- ✓
Serve. About 15 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
