Korean Cold Cucumber Soup (Oi-Naengguk) is the most refreshing and cooling summer food that is low calorie but loaded with nutrients. Gluten free and vegan, it can be ready in just a few minutes with simple ingredients.
[caption id="attachment_11946" align="aligncenter" width="700"]
Korean Cold Cucumber Soup (Oi NaengGuk 오이냉국) with cucumber in soy sauce seasoned broth[/caption]
Oi Naeng Guk (Korean Cold Cucumber soup) reminds me of my years in Florida because this was the first soup I learned to make as a newly wed. Summers in Florida was so hot that you always craved for something cooling and this was the perfect dish to make in just a few minutes with very little effort.
How to serve Korean Cold Cucumber Soup
- Oi Naeng Guk is enjoyed as a substitute for hot soups in the summer so serve it in small individual soup or cereal bowls
- Add ice right before serving to keep the soup chilled during the meal. But ice will melt and dilute the soup so therefore it is good to season a little more aggressively (as I have done in my recipe).
- Korean, Japanese, Persian or English cucumbers work best. These have the best crunch, thin skin and flavor for this recipe.
The post Korean Cold Cucumber Soup (Oi-Naengguk) appeared first on Kimchimari.