Icy-Cold Korean Cucumber Soup (Oi Naengguk)

• порції: 4 servings
• активний час: 25 minutes
• загальний час: 25 minutes

Інгредієнти

One 1-pound (500g) cucumber, preferably Korean or English (about 8 to 10 inches/20 to 25cm long; see note)

4 medium cloves garlic, finely minced

2 1/4 cups (500ml) cold water

2 tablespoons (30ml) Joseon ganjang (Korean soup soy sauce; see note)

2 tablespoons (30ml) Korean yangjo vinegar (brown rice vinegar; see note)

Kosher salt

18 ounces ice cubes (500g; the equivalent of 2 1/4 cups/500ml water frozen into cubes)

1 teaspoon roasted sesame seeds

Напрямки

Cut cucumber into roughly 4-inch (10cm) lengths. Using a knife or mandoline, julienne the cucumber as finely as you can.

In a large mixing bowl, combine cucumber with garlic, water, soy sauce, and vinegar, stirring to distribute ingredients. Season with salt. Transfer to refrigerator if not serving right away.

When ready to serve, add ice cubes and season once more with salt, if needed. Sprinkle sesame seeds on top. Ladle into individual bowls, along with the ice cubes, and serve.

Нотатки

Special Equipment

Mandoline

Notes

Standard, waxy American cucumbers have a skin that's too thick and heavy, as well as an overabundance of seeds; they're best avoided here.

See our guide to the Korean pantry for more on Joseon ganjang and yangjo vinegar, including brand recommendations.

Make-Ahead and Storage

The julienned cucumber, garlic, water, soy sauce, and vinegar can be combined, seasoned with salt, and kept refrigerated up to 4 hours before the ice is added and the soup is served.

Харчування

• Розмір порції: Serves 4
• Калорії: 33 kcal
• Загальний жир: 1 g
• Насичений жир: 0 g
• Ненасичений жир: 0 g
• Холестерин: 0 mg
• Натрій: 531 mg
• Загальні вуглеводи: 6 g
• Харчові волокна: 1 g
• Загальна кількість цукру: 2 g
• Білок: 2 g