Temperatures here in the Inland Empire reached into the triple digits for the second day in a row, so I decided to make a cold Korean Cucumber soup to beat the heat. Thought I would share my recipe.
Note: I used the variation in this recipe.
Oi naengguk (오이 냉국)
Servings: Two 1-1/4 cup servings
1 medium Cucumber (about 1 1/2 cups - 7 ounces)
3 cloves garlic
1 medium green onion
1 green chili pepper
1 red hot chili pepper
12 mini ice cubes
1 1/2 tablespoon vinegar
1 teaspoon salt
1 teaspoon fish sauce
1 teaspoon sugar
1 1/2 cups cold water
Wash cucumber in cold water.
Slice the cucumber in half crosswise, then thin slice (about 1/8" thick) each half lengthwise.
Cut slices lengthwise into "noodles" about 1/8" thick. (Julienne)
Place cucumber strips into a medium mixing bowl.
Mince, fine chop, or thin slice the garlic cloves and add to the bowl.
Cut the green chile pepper into thin slivers and add to the bowl.
Cut the green onion into roughly 1/4 inch segments and add to the bowl.
Gently toss the contents of the bowl until well mixed.
In a separate bowl, mix all broth ingredients until sugar and salt are dissolved.
Separate the cucumber mix into two equal portions and place into serving bowls.
Fine chop the red chile pepper.
Pour one half of the broth over each serving.
Sprinkle red pepper into each bowl, add ice cubes, and serve.
Mix the broth before prepping the vegetables. Pour broth into an ice tray and freeze.
Add one additional cucumber, then slice both in half lengthwise. Remove the pulpy seed area and reserve it, then julienne as above.
Prep vegetables as above and divide into serving bowls.
Place the frozen broth cubes into a strong blender, add one or two tablespoons water, and blend into slush.
Mix the cucumber pulp into the slush.
Spoon the slush equally into the serving bowls, sprinkle with chopped red pepper, and serve.
Substitute Japanese eggplant or fresh zucchini for the cucumber.
Substitute or add Kombu for/to cucumber.