Cold seaweed-cucumber soup (miyeok-oi-naengguk) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Cold Seaweed-Cucumber Soup, or Miyeok-Oi-Naengguk, is a refreshing Korean dish perfect for hot summer days. Its origins root deeply in the coastal regions of Korea, where seaweed is a staple ingredient. This soup combines the unique textures of rehydrated seaweed and crisp cucumbers with a savory, umami-infused broth, offering a harmonious blend of flavors that highlight the ocean’s bounty.
Ingredients
- dried seaweed – 15 g / 1/2 ounce
- cucumber – 1 medium / 200 g
- soy sauce – 2 tbsp / 30 ml
- vinegar – 2 tbsp / 30 ml
- sesame oil – 1 tbsp / 15 ml
- garlic cloves, minced – 2 cloves
- water – 4 cups / 960 ml
- sesame seeds – 1 tbsp / 10 g
Instructions
- Rinse the dried seaweed under cold water until it rehydrates and turns a deep green. Drain and squeeze out excess water. Set aside.
- Slice the cucumber into thin strips, about 5 cm long.
- In a large bowl, combine soy sauce, vinegar, sesame oil, and minced garlic. Mix well to create the broth.
- Add the rehydrated seaweed and cucumber slices into the bowl with the broth. Gently mix to ensure the vegetables are well-coated with the flavors.
- Pour in the cold water to the bowl, stirring everything together.
- Sprinkle with sesame seeds before serving garnished with additional cucumber slices if desired.
Substitutions
- dried seaweed -> fresh seaweed
- soy sauce -> tamari
- sesame oil -> olive oil
Enhancements in the Next Evolution
- Include a dash of chili flakes for a spicy kick.
- Add a tablespoon of fish sauce for an extra umami flavor.
- Incorporate julienned carrots for added texture and color.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
