Korean Chilled Cucumber Soup Oi Naengguk Chefs Version 1771822928661 Hasv

Ingredients

• 2 medium English Cucumber
• 3 cups Cold Water
• 2 tablespoons Korean Soy Sauce for Soup (Guk-ganjang)
• 4 tablespoons Rice Vinegar
• 1 tablespoon Granulated Sugar
• 1 teaspoon Minced Garlic
• 1 tablespoon Toasted Sesame Seeds
• 1 teaspoon Korean Red Chili Flakes (Gochugaru)(optional)
• 2 stalks Thinly Sliced Scallions
• 0.5 teaspoon Sea Salt
• 1 cup Ice Cubes

Instructions

1. 1

   Julienne the cucumbers into thin matchsticks and place them in a large mixing bowl.

2. 2

   Add the minced garlic, sugar, salt, and vinegar to the cucumbers and toss well to marinate for 5 minutes.

3. 3

   Pour in the cold water and the Korean soup soy sauce, stirring gently to dissolve the seasonings.

4. 4

   Add the thinly sliced scallions and the toasted sesame seeds to the liquid base.

5. 5

   If a spicy kick is desired, sprinkle in the Gochugaru chili flakes and stir.

6. 6

   Taste the broth and adjust the balance of vinegar or salt according to your preference.

7. 7

   Add ice cubes immediately before serving to ensure the soup is ice-cold.

8. 8

   Ladle into chilled individual bowls and serve as a refreshing side dish.