Chilled Korean cucumber soup (oi-naengguk)
Thin cucumber strips in a cool, sweet-sour broth with a little garlic and sesame. A traditional Korean cold side soup with straightforward home measures.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Unseasoned rice vinegar, about 5% acidity is unavailable
- Use instead
- Unseasoned apple cider vinegar, about 5% acidity
- Substitute quantity
- 2 level tablespoonsReference quantity: 30 ml
If rice vinegar is unavailable, use this same amount of plain apple cider vinegar. Choose about 5% acidity, not double-strength vinegar or a sweetened drink. It gives a slightly fruitier taste; do not add both vinegars.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
If ordinary soy sauce is unavailable, use the listed amount of tamari instead, not both. It still contains soy; check the label for wheat and other allergens. Saltiness may differ.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the cucumber, trim both ends and cut into 5 cm lengths, then into thin matchsticks about 2 mm thick. Peel and mince the optional half garlic clove. Wash and finely slice the optional half spring onion and half red chili.
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Step 2
Put the cucumber in a clean bowl. Add 2 tablespoons rice vinegar, 1 tablespoon sugar, ¼ small teaspoon fine salt and 1 small teaspoon soy sauce. Add the optional garlic, spring onion and chili. Toss gently and rest 2 minutes; keep the released cucumber juice.
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Step 3
Pour in 3 small paper cups chilled drinking water. Stir for about 30 seconds until the sugar and salt have dissolved; check the bottom for crystals. This is a clear cold broth, so do not boil it or use hot water.
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Step 4
Cover and refrigerate for 10 minutes at 4°C or below. Stir again, divide the cucumber and broth between two bowls and sprinkle over the optional 1 small teaspoon sesame. Serve cold immediately. No ice is needed, so the broth is not diluted.
Finished dish
2 side-soup servings. Paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Contains soy; sesame if used, and soy sauce may contain wheat. Use clean drinking water and utensils. Keep refrigerated and eat on the day made; this is fresh soup, not a fermented pickle.
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Enjoy every bite
How to enjoy it
Serve a small bowl with a warm rice dish or spicy main. Slice the cucumber thinly and chill the water first for a crisp, refreshing result.
