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–+ servings
Hydrating cold cucumber soup bowl with fresh cucumber and seaweed

Korean Cucumber Soup (Oi Naengguk) Recipe

Blonde Kimchi
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
This Korean cucumber soup is a Korean cold soup of cucumber and seaweed in a sweet-tangy broth. A no-cook 5-minute dish my mom makes every summer.
Servings 4 people
Calories 49

Ingredients

Broth
  • 1 tbsp sugar
  • 0.5 tbsp maesil-cheong Korean plum syrup
  • 1 tsp salt
  • 1/2 tsp minced garlic
  • 3 tbsp vinegar
  • 2 tbsp chamchi-aekjeot Korean tuna fish sauce: can be substituted with 1 tbsp guk-ganjang (Korean soup soy sauce) or 1 tbsp fish sauce
  • 500 ml water
  • 1 cup ice
Garnish

Equipment

Method

  1. Soak the seaweed in water ahead of time to rehydrate.
    Dried seaweed soaking in cold water for Korean cucumber soup
  2. Thinly julienne the cucumber and onion, and mince the garlic.
    Julienned cucumber and thinly sliced onion on a cutting board for oi naengguk
  3. In a mixing bowl, add sugar, salt, maesil-cheong, minced garlic, vinegar, and chamchi-aekjeot. Then pour in the water and stir to make the broth.
    Korean cucumber soup broth made by Korean tuna sauce and vinegar
  4. Add the cucumber, onion, and rehydrated seaweed to the broth and mix together.
    Adding julienned cucumber and onion to the oi naengguk broth
  5. Add ice, sprinkle sesame seeds, and place red chili pepper on top.
    Low-calorie Korean cucumber soup, a wellness dish my mom always trusted

Nutrition

Calories 49kcal | Carbohydrates 9g | Protein 1g | Fat 1g | Saturated Fat 0.2g | Polyunsaturated Fat 0.5g | Monounsaturated Fat 0.4g | Sodium 1326mg | Potassium 120mg | Fiber 1g | Sugar 7g | Vitamin A 129IU | Vitamin C 18mg | Calcium 42mg | Iron 1mg
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