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Naing Kuk - Korean Cold Cucumber Soup

kozzak's picture
Cold soup that is unique & easy! tatsy as a summer soup.
Ingredients
  Cucumbers 2
  Soy sauce 2 Tablespoon
  White vinegar 1 1⁄2 Tablespoon
  Chopped green onions 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Sesame oil 1 1⁄2 Teaspoon
  Vegetable stock 5 Cup (80 tbs)
  White sesame seeds 2 Teaspoon
Directions

Peel cucumbers then slice very thinly.
Place in a dish then add soy sauce, vinegar, green onions, sugar, chili powder & sesame oil.
Set aside for 1 hr.
Add your stock.
Toast sesame seeds in a small pan over med-heat until golden then grind finely.
Transfer soup to a tureen & sprinkle on sesame seeds.
Serve at room temperature or slightly chilled.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Korean
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
75 Minutes
Cook Time: 
15 Minutes
Ready In: 
90 Minutes
Servings: 
4
Story
Given tio meby the sister of a Korean friend. ORIGIN: Miyong Park, Honolulu-Hawaii, circa 1990

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Average: 3.5 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 67 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 996.6 mg41.5%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.5 g10.2%

Sugars 2.1 g

Protein 2 g3.2%

Vitamin A 8.3% Vitamin C 7%

Calcium 1.7% Iron 2.9%

*Based on a 2000 Calorie diet

1 Comment

kimepark's picture
Naing Kuk - Korean Cold Cucumber Soup Recipe