Icy-Cold Korean Cucumber Soup (Oi Naengguk)

• 份量: 4 servings
• 活動時間: 25 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

筆記

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.

營養

• 每份大小: Serves 4
• 卡路里: 33 kcal
• 總脂肪: 1 g
• 飽和脂肪: 0 g
• 不飽和脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 531 mg
• 總碳水化合物: 6 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 2 g