Korean Cold Cucumber Soup l Oi-Naengguk

Video Description

This is a refreshing cold soup that’s easy to make and goes perfect on a hot summer day. Ingredients 1 cucumber 1/4 red onion, 1/3 cup 30g dried seaweed(dried miyeok or wakame), 1/3 cup when soaked 2 cups water 3 tablespoons soup soy sauce 1.5 tablespoons salt 1 tablespoon allulose, sugar or honey 3 tablespoons rice vinegar 1/2 red chili a few ice cubes Instructions. 1. Soak the dried seaweed in water for 15 minutes. Thinly julienne the cucumber, and slice the onion and chili. 2. Drain the seaweed and squeeze out the excess water. Cut it into small pieces. 3. In a large bowl, place the seaweed, onion, and cucumber. Season with soup soy sauce, salt, allulose (or sugar), and rice vinegar. Mix well. 4. Pour cold water into the bowl. Add the sliced chili and ice cubes. Serve chilled. * The dish can be stored in the refrigerator for up to three days.