Trying Korean Cucumber Soup for the First Time | Oi Naengguk Recipe 🥒

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola oil is more affordable.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds heat without processed ingredients.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with potential health benefits.

Soak dried miyeok (seaweed) in lukewarm water for about 10 minutes to rehydrate. Skip if not using.

Make broth by mixing water, soy sauce, sugar, vinegar, and salt in a bowl.

Julienne cucumber to make about 1 cup, using half of an English cucumber or one whole smaller cucumber.

Chop green onion and set aside.

Add cucumber to the seasoned broth. Finish seasoning by adding green onions, gochukaru, and sesame seeds.

Keep chilled in the refrigerator until ready to serve. Add ice cubes before serving.

Serve in individual soup or cereal bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens