Miyeok Naengguk (Chilled Seaweed Soup)
A sweet-and-sour chilled Korean soup for hot summer days. Crisp cucumber and tender seaweed float in a tangy iced broth — refreshing and ready in minutes.
Ingredients
Ingredients
- Dried seaweed (miyeok)1 handful
- Cucumber1
- Onion1/4
- Cheongyang chili pepper1
- Toasted sesame seedsA little
Chilled Broth
- Water600 ml
- Salt1 tbsp
- Sugar4 tbsp
- Vinegar6 tbsp
Directions
- 1
Soak the dried seaweed briefly in water, then rub and rinse it thoroughly until clean.
- 2
Cut the seaweed into bite-sized pieces.
- 3
Scrub the cucumber clean with coarse salt or baking soda, scrape off the bumps with the back of a knife (to avoid bitterness), then cut into thin strips.
- 4
Slice the onion thinly and soak it in water to remove its sharp bite.
- 5
Prepare 600 ml of water.
- 6
Add 1 tablespoon of salt (a heaping soup spoon).
- 7
Add 4 tablespoons of sugar.
- 8
Add 6 tablespoons of vinegar and stir until the salt and sugar dissolve.
- 9
Add the sliced cucumber and onion.
- 10
Add the ice and seaweed just before serving for the best texture — adding them too early makes the seaweed soggy and dull in color.
- 11
Finally, pour in the broth and top with toasted sesame seeds and Cheongyang chili to finish.