Korean Cold Cucumber Seaweed Soup (Oi Miyeok Naengguk 大海駅冷局) Best Korean Summer Recipe

Korea can be very hot in summer, so I love to make refreshing “Oi Miyeok Naengguk (오이미역냉국), which is Korean cold cucumber and seaweed soup. There is no better feeling than returning home on a hot summer’s day and having a delicious bowl of this cold soup.

Ingredients:
2 Cucumbers 오이
2/3 Cup Dried Seaweed 미역
1L Water 물
Hand-sized Dashima pieces 다시마
1/2 Onion 양파
2 Red pepper 고추
2T Soup soy sauce 국간장
1.5T Fish sauce 액젓
1/2T Minced garlic 다진마늘
2T Sugar 설탕
1T Sesame Seeds 참깨
5T Vinegar 식초
2T Plum extract 매실액
2T Salt 소금
Ice 얼음

Soak the dried seaweed for at least 30 minutes.
In a large bowl, prepare 1L of water and soak a hand sized amount of dashima pieces.
Wash and slice the cucumbers into long thin pieces (not too long…it shouldn’t resemble noodles). Mix with some salt and let sit while you prepare the other ingredients.
Slice the onions. Remove the seeds from the red pepper then thinly slice (red pepper is optional)
The seaweed should be ready now so drain and blanch in boiling water for 1 minute. Wash under cold water, then squeeze out the excess water. Slice into small pieces.
Remove the dashima from the water we prepared earlier. Into the bowl of water add the seaweed and cucumber. Then add add the sesame seeds, sugar, fish sauce, vinegar, plum extract, minced garlic, and soy sauce. Mix well.
Taste and season with extra salt or vinegar depending on your preference.
You can keep this in the refrigerator and add some ice cubes when serving.

Intro 0:00
Ingredients 1:12
Preparing the vegetables 1:51
Blanch the seaweed 4:00
Add everything together 5:17
Nick’s Mukbang 먹방 6:53

#오이냉국 #cucumber #koreanfood