Icy Cold Korean Cucumber Soup Oi Naengguk Recipe

Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe

Icy-Cold Korean Cucumber Soup (Oi Naengguk) Recipe


20 minutes

Details
  • Servings:   4
  • Dish:   soup
Cuisine
  • eastern europe
  • korean
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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