Oyi Naeng-guk: Korean Cold Cucumber Soup
with
Natasha Levitan
Looking to make something pleasantly cool, that doesn't require using your stove? Try, oyi naeng-guk, or cold Korean cucumber soup, a simple and refreshing option for a hot summer day.
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Transcript: Oyi Naeng-guk: Korean Cold Cucumber Soup
Hi! I'm Natasha Levitan for About.com Food. Today I'm going to show you how to make cold cucumber soup at home.Cucumber Soup Ingredients
For this recipe, you will need:- 1 cucumber
- 1/2 garlic clove, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon Korean hot pepper flakes
- 1/3 teaspoon sesame oil
- 1 teaspoon vinegar
- 2 1/2 cups water
Julienne the Cucumbers
Cut off cucumber's ends then julienne the cucumber pieces. Slice it into half inch pieces then stack them on top of each other and cut across to get cucumber matchsticks. Mince the garlic by first slicing it then cutting the slices across.Add Spices to the Soup
Into a medium bowl, place your julienned cucumber. Add to it your seasonings: salt, pepper and garlic. Mix everything together. Then add in sesame oil, vinegar and let the cucumbers marinate in the mixture for about five minutes.Serve the Cold Cucumber Soup
Add in 2 1/2 cups of water and stir. Your cucumber soup is ready. You can ladle it into a bowl and serve. Cold cucumber soup makes a wonderful food for hot summers.Thanks for watching. To learn more, visit us at About.com.