Chilled Cucumber Soup: Oi Naengguk (Best Vegan Dish for Summer)

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.

Open the package of dry seaweed and measure out 5 to 10 grams.

Place the dry seaweed in a bowl and cover it with water to soak for 10 minutes.

After 10 minutes, drain the seaweed and set it aside.

Rub kosher salt on the cucumber to remove pesticides, then wash it with water.

Slice the cucumber diagonally into long pieces, then julienne them and set aside.

Slice 1 hot pepper and set aside for decoration.

In a bowl, combine 1/2 tablespoon soy sauce, 1/2 tablespoon sugar, and 1 tablespoon vinegar, then mix well and set aside.

In a large bowl, add 600 milliliters of water, 1 tablespoon salt, 4 tablespoons sugar, and 6 tablespoons vinegar, then mix until the salt and sugar dissolve.

Add 3 cloves of minced garlic to the water mixture.

Add the soaked seaweed and julienned cucumber to the bowl.

Decorate with the sliced hot pepper and sprinkle with toasted sesame seeds.

Chill the bowl in the refrigerator or add ice to cool the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens