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Oi Naengguk
Cold cucumber soup
|
Serves |
3 |
|
Prep time |
40 mins |
|
Cook time |
5 minutes |
This cold soup makes an excellent accompaniment to hot, savoury dishes and is both refreshing and moreish.
Ingredients
| 1 | cucumber, peeled and julienned |
| 100g | fresh cherry tomatoes, quartered |
| 2 | spring onions, thinly sliced |
| 6 tbsps | soy sauce |
| 10 tbsps | rice vinegar |
| 1 tsp | dried chilli flakes |
| 1 tbsp | sesame seeds |
| 2 tsps | sesame seed oil |
| 2 tbsps | salt |
| 3 tsps | sugar |
| 500ml | cold water |
| 2 | garlic cloves, crushed |
Method
1. Dry-fry the sesame seeds for 2 minutes or until a light browning appears. Remove from the heat and leave to cool.
2. Combine the cucumber, spring onions and tomatoes in a large mixing bowl.
3. Add the soy sauce, rice vinegar, chilli flakes, sesame seed oil, salt, sugar, garlic and cold water to a large measuring jug. Mix thoroughly until the salt and sugar has dissolved then pour over the cucumber, spring onions and tomatoes.
4. Top with sesame seeds then place in the fridge for 20 minutes to cool.
Chef’s tips
Keep the dish cool by adding ice cubes if serving with hot food. Dried seaweed makes an excellent addition too.