Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe

Name: Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe
Ingredients: One 1-pound (500g) cucumber, preferably Korean or English (about 8 to 10 inches/20 to 25cm long; see note); 4 medium cloves garlic, finely minced; 2 1/4 cups (500ml) cold water; 2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note); 2 tablespoons (30ml) Korean yangjo vinegar (brown rice vinegar; see note); Kosher salt; 18 ounces ice cubes (500g; the equivalent of 2 1/4 cups/500ml water frozen into cubes); 1 teaspoon roasted sesame seeds

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Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe

Ingredients

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One 1-pound (500 grams) cucumber, preferably Korean or English (about 8 to 10 inches/20 to 25cm long; see note)4 medium cloves garlic, finely minced2 1/4 cups (500 milliliters) cold water2 tablespoons (30 milliliters) Joseon ganjang (Korean soup soy sauce; see note)2 tablespoons (30 milliliters) Korean yangjo vinegar (brown rice vinegar; see note)Kosher salt18 ounces ice cubes (500 grams; the equivalent of 2 1/4 cups 500 milliliters water frozen into cubes)1 teaspoon roasted sesame seeds

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Instructions

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Cut cucumber into roughly 4-inch (10cm) lengths. Using a knife or mandoline, julienne the cucumber as finely as you can. In a large mixing bowl, combine cucumber with garlic, water, soy sauce, and vinegar, stirring to distribute ingredients. Season with salt. Transfer to refrigerator if not serving right away. When ready to serve, add ice cubes and season once more with salt, if needed. Sprinkle sesame seeds on top. Ladle into individual bowls, along with the ice cubes, and serve.