Miyeok Oi Naengguk - Cold Cucumber Soup
Recipe Type: Side Dish
Serves: 1-2
A light, chilled soup ideal for hot summer days.
  • ¼ cup dried miyeok
  • ¼ onion
  • ½ long cucumber
  • ½ carrot
  • 1 small red chili pepper
  • 1 small green chili pepper
  • ½ clove garlic
  • ½ teaspoon sugar
  • 1 teaspoon salt + more for cucumbers
  • 1 teaspoon rice vinegar
  • 1½ cups cold water
  • ice cubes
  • toasted sesame seeds
  1. Soak miyeok in water for 20 minutes. Meanwhile, prep the vegetables and stick clean spoons in the freezer to chill.
  2. Cut cucumber and carrot into matchsticks.
  3. Salt cucumber lightly and set aside.
  4. Mince garlic.
  5. Slice onion and chili peppers thinly. If you like spice, leave the ribs and seeds. If you don't, scrape them out and discard.
  6. Rinse miyeok three times, then drain and squeeze out excess water.
  7. Mix miyeok with vegetables, salt, and sugar in a large bowl.
  8. Add cold water and vinegar. Taste. Adjust with more salt, sugar, or vinegar until the flavors are balanced.
  9. Pour into bowl(s) and add a few ice cubes just before serving.
  10. Sprinkle with toasted sesame seeds, crushing the seeds in your hands as you do.
  11. Serve with chilled spoon.
Recipe by Honest Cooking at https://honestcooking.com/cold-cucumber-soup-recipe/