Oi Naeng Guk
Chilled Cucumber Delight
Ingredients
- 2 medium cucumbers peeled
- 1 tablespoon soy sauce
- 2 tablespoons rice or cider vinegar
- 4 teaspoons salt
- 1 green onion finely chopped
- 1 tablespoon toasted sesame seeds see recipe on page 36
- 4 cups cold water
- Dash of cayenne pepper optional
- 3 or 4 ice cubes optional
Instructions
- Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
- Slice them into thin half-rounds.
- In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds.
- Set aside to marinate for 30 minutes.
- Add water and stir well.
- Refrigerate for 1 to 2 hours.
- Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep the soup cold.
Cold Cucumber Soup:
- Although cucumbers are found all over the world, they originated in southern Asia.
- This soup, often served in the summer, features the cucumber’s crisp, refreshing taste that stimulates faded hot-weather appetites.
- Koreans sometimes enhance it with toasted seaweed.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this refreshing cold cucumber soup with a light and citrusy white wine such as a Sauvignon Blanc or a Pinot Grigio. The bright acidity of the wine will complement the crispness of the cucumber, creating a delightful and cooling combination.Nutritional Information
Calories: 25 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 2 g
