Oi naengguk – Cucumber Soup

(오이 냉국)

Servings: 2

Yield: 2 cups

Ingredients

1

each

medium Cucumber (about 1 1/2 cups – 7 ounces)

3

each

cloves garlic

1

each

medium green onion

1

each

green chili pepper

1

each

red hot chili pepper

6

each

ice cubes

Broth:

1 1/2

tablespoon

vinegar

1

teaspoon

salt

1

teaspoon

fish sauce


1

teaspoon

sugar

1 1/2

cup

cold water

Preparation:

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.

Mix Broth

In a separate bowl, mix all broth ingredients until sugar and salt are dissolved.

Final:

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.

Variation:

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.

Tips

Substitutions/Additions:

Substitute Japanese eggplant or fresh zucchini for the cucumber.

Add Kombu to cucumber.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/2 of a recipe (12.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

50.98

Calories From Fat (4%)

2.17

Calories From Protein (9%)

4.76

Calories From Carbohydrates (86%)

44.05

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 0.34g

<1%

Saturated Fat 0.03g

<1%

Monounsaturated Fat 0.01g

Polyunsaturated Fat 0.1g

Trans Fatty Acids 0g

Cholesterol 0mg

0%

Sodium 1326.72mg

55%

Potassium 406.79mg

12%

Total Carbohydrates 15.48g

5%

Fiber 1.67g

7%

Sugar 6.26g

Net Carbohydrates 13.81g

Protein 2.1g

4%

Vitamin A 627.02IU

13%

Vitamin C 92.93mg

155%

Calcium 45.71mg

5%

Iron 1.4mg

8%

Vitamin E 0.39mg

4%

Vitamin D 0IU

0%

Thiamin 0.08mg

5%

Riboflavin 0.08mg

5%

Niacin 0.6mg

3%

Vitamin B6 0.29mg

15%

Folate 29.36mcg

7%

Vitamin B12 0mcg

0%

Pantothenic Acid 0.33mg

3%

Vitamin K 26.06mcg

33%

Phosphorus 50.79mg

5%

Magnesium 27.29mg

7%

Zinc 0.38mg

3%

Copper 0.18mg

9%

Manganese 0.26mg

13%

Selenium 1.03mcg

1%

Alcohol 0g

Caffeine 0mg

Water 323.71g

0%

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