Cold Cucumber Soup/Oi Naeng Guk
Although you can find the cucumber all over the world, it originated in southern Asia.This soup is often served in the summer because the cucumber’s crisp, refreshing taste stimulates faded hotweather appetites. Koreans sometimes add toasted seaweed.
– 2 medium cucumbers, peeled
– 1 tbsp. soy sauce
– 2 tbsp. rice or cider vinegar
– 4 tsp. salt
– 1 green onion, finely chopped
– 1 tbsp. toasted sesame seeds
– 4 c. cold water
– Dash cayenne pepper (optional)
– 3 or 4 ice cubes (optional).
Cut cucumbers in half lengthwise and scoop out seeds with a spoon. Slice into thin half rounds.
In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds. Set aside to marinate for 30 minutes.
Add water and stir well. Refrigerate 1 to 2 hours.
Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep soup cold.
Food: Cold Cucumber Soup/Oi Naeng Guk