Oi Naengguk
The Quirky Foodster Team
Ingredients
Method
- Combine the sliced cucumber with a pinch of salt in a bowl and let sit for 10 minutes, then drain any excess liquid.
- Combine the cold water, vinegar, soy sauce, sugar and garlic in a separate bowl, stirring until the sugar dissolves.
- Add the drained cucumber to the seasoned liquid.
- Sprinkle with sesame seeds and chilli flakes if using.
- Chill for at least 20 minutes before serving cold.
Introduction: A refreshing cold cucumber soup-salad, lightly seasoned with vinegar and sesame, a cooling dish for warm weather.
Cultural Background: Cold cucumber dishes like oi naengguk are a common way Korean households, north and south, cool down in the summer heat, its bright, tangy character offering welcome relief alongside heavier mains.
Tips: Salting and draining the cucumber first helps remove excess water, keeping the final dish from becoming too diluted. Serve very cold for the most refreshing result.
Variations: Add a little julienned carrot for extra colour. Adjust the vinegar and sugar to taste for a more or less tangy result.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold dish and is not reheated.
FAQs:
Q: Is this dish more of a soup or a salad?
A: It sits between both — a cold, lightly brothy cucumber salad often eaten as a refreshing side.
Q: Can this be made ahead?
A: Yes, it keeps well for a day or two, though the cucumber is best enjoyed while still crisp.
- Cucumbers, thinly sliced — 2
- Cold water — 480 ml (16 fl oz)
- Vinegar — 2 tbsp
- Soy sauce — 1 tbsp
- Sugar — 1 tsp
- Garlic, minced — 1 clove
- Toasted sesame seeds — 1 tsp
- Chilli flakes — 1/2 tsp (optional)
- Salt — to taste
Please log in to leave a comment.