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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