Have this cold cucumber soup as a light lunch, a starter before dinner, or as a mid-afternoon snack when you need a boost and a cool-down all at once.
By Jacqui Gabel
I love the heat, but Seoul’s summers can be brutal. When the temperatures soar, I daydream of boxes of ice water where I bury my head until my cheeks sting, turtle-like, but without the dirt. In real life, I eat lots of cold soups. Hye Rae showed me this recipe a few weeks ago, and I thought I’d be saving it until July before I’d need it. Not so. The time is now. She called it “diet soup” with a sly grin, knowing the nickname would normally never appeal to either of us. Salty, sour, spicy, and sweet, you don’t realize how light you’re really eating until afterward when you feel amazing, your lips tingling from the cold, spicy broth. Have this for a light lunch, a starter before dinner, or as a mid-afternoon snack when you need a boost and a cool-down all at once.
*The combination of cucumber and miyeok, type of seaweed, is delicious and healthful, but you could leave it out altogether if you prefer. Find dried miyeok in Asian markets outside of Korea, or at any small or large market in Korea.
oi = cucumber
naeng = cold
guk = thin soupPrint
Jacqui Gabel hails from Minnesota and lives in Seoul. Her motivation to travel stems from a yearning to learn through food, and she is particularly interested in what people eat for breakfast. Jacqui has waitressed, taught kindergarten, designed pantyhose, and sold wine and costume jewelry. Once a week, she visits her friend Hye Rae's Seoul kitchen, and they show each other a thing or two of what they know. If the recipe is Korean, she learned it from Hye Rae. Jacqui loves to cook and feed, and she writes about travel, food, and identity on her blog.