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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: 
0 Minutes
Servings: 
4
Story
Given tio meby the sister of a Korean friend. ORIGIN: Miyong Park, Honolulu-Hawaii, circa 1990

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1 Comment

kimepark's picture
This dish can be prepared much less than 75 minutes. I usually set aside no more than 15 minutes after mixing ingredients. Using any kind of mechanical slicing tool other than hand knife may shorten the preparation time. It is better to use Japanese cucumber or English cucumber to make this Naing Kuk (Cold Soup) or Oee Neng-che (Cucumber Cold Soup). Japanese cucumber and English cucumber have mild taste, almost no seeds and soft skins - you do not need to peel off the skins. I usually add some ice cubes in the Oee Naing Kuk (Oee Neng-che) before serving, because I rather love to eat when it is icy cold. It is very healthy and tasty side dish during hot summer days. I am so glad to see this recipe.