Korean Cold Cucumber Seaweed Soup (Oi Miyeok Naengguk 大海駅冷局) Best Korean Summer Recipe

Korean Cold Cucumber Seaweed Soup (Oi Miyeok Naengguk 大海駅冷局) Best Korean Summer Recipe

and from Korea Welcome to next matchup Today we’re cooking oi muk nuk oi mio nanguk is oi which is cucumber which is seaweed nang which is cold and g which is soup So it’s a cold cucumber soup with some seaweed in it So the plan today is I filmed this I’m at the top of this beautiful mountain here right in South Korea and I’m going to run back down the hill and enjoy a delicious cold bowl of that cucumber soup I just talked about To cook this though it’s actually really easy You basically take your ingredients slice them up put them in a bowl with some water and some ice Watch the video I’ll show you how to make it and I’ll show you how delicious it looks And you’ve just got back home after a long run All right I better get down this hill cuz I’m hungry See you Summer in Korea means cucumbers They’re cheap abundant and at the most delicious during the summer months In addition it is really hot in Korea during summer So having some sort of seaweed and a cold dish like this can return a lot of those vitamins that you’re going to lose from sweating so much Just make sure when you prepare your dried seaweed put a lot of water in there It’s going to suck up that water and you don’t want to have not enough water So let that soak as well for about 30 minutes And that should make sure that all that delicious seaweed is sucked up that water In this bowl I’ve prepared some water We’re going to use this as the base Use these dash shimmer pieces to add a little bit more flavor to our dish especially since we’re using seaweed as well It’s going to be perfect Put that to the side and we’ll come back to that later Cucumbers in Korea are a little bit thorny I mean they’re not real thorns but you don’t want to have them in your dish anyway So use the back of the blade to give a good wipe down to get rid of that Obviously well washing them beforehand of course I’m going to use two cucumbers for this but it’s up to you Use more cucumbers or less cucumbers It’s really is about how much you like cucumbers You can just slice these up as well I’ve just got this lovely grater or peeler that does it for so handy especially for this dish Make sure they’re not too long Uh it’s not spaghetti we’re cooking here Well we’re not even cooking it It’s not spaghetti we’re preparing here It’s cucumber So it should be sort of a little bit short And of course not too short either Add your salt to this And you’re going to let it sit And the water is going to come out of our cucumbers We’re sort of brining the cucumbers here but you’re also going to keep that water for later All that salt and flavor we can still put and return into the dish later on We just want to get some of it out of the cucumber We’ll use it later I’m going to add a little bit of red pepper This is optional I find the red pepper has a slight kick to it even with the seeds removed and it also adds a beautiful red color So I tend to always add a little bit of red pepper when I’m creating this dish To get the seeds out you know just do like this Put in a bit of water or do it under some running water if you want to make it a little easier and remove the seeds There we go Look easy Getting rid of them It’ll still be a little bit spicy so keep that in mind But in the end of the day there’s so little there’s so few of this red pepper in it that it really doesn’t matter It’s you’re not going to have this super spicy dish especially with the seeds out Slice them nice and thinly and they’re ready to go Now if you’re an onion fan add more onion I’m going to use half an onion here And I’m just going to sort of slice it up thinly Really is up to you I’m not a big onion fan but I do want a little bit in there but you want some type of onion So add that in Look at my seaweed Look told you it’s going to suck in all that water Oh my that’s a lot of seaweed So we’re going to blanch this for 1 minute Do not overcook this Be very careful about that It’ll get mushy And then run it under some cold water That’s the part I’m not showing here Get it cool cuz I’m touching with my hands So if it was too hot I wouldn’t be able to do this So I’ve run it under cold water And now squeeze out Get rid of all of the water from in there As much as you can And now we’re going to slice it up If you’ve got a little bit too much water in there when you do this the water will dilute the sauce and your everything will be a bit bland In addition depending on what type of seaweed you’re using it can be in very long thin strips and you don’t want that You want small pieces So I’m just going to slice it into small pieces Easy That’s ready to go though At the start of the video I said we’re just going to throw everything in a bowl This is the fun part But do take those out Those don’t taste very nice So get rid of the dashima You don’t need that It’s done its job And you’ll see there’s sort of like it’s I’m going to use the word slimy but that’s not the right word It’s got this beautiful texture of sort of flavor that’s now in that water Add in our seaweed Get all of it in there Let no piece of seaweed go to waste Here’s the brine from my cucumber Add that in too And now for the flavor you can adjust as you go So I’ve given a hint of what I do based on how much water and ingredients and I tend to get a really good flavor from this but you should always taste it and sort of see how you feel Depending on if you have too much seaweed or more cucumber or less water the sort of sauces you’re using it’s going to taste a little bit different So give it a good mix This is the fun part Look at the beautiful color And we’re almost done But like I said before we’ve always got to taste it So give it a quick taste See if it needs anything And if you have to add sort of more flavor I recommend salt If you add in more soy sauce at this stage it might change the color of get a darker sauce and you don’t really want that So try to use salt to season if you can or adding some more vinegar if you want a little bit more flavor from that Now remember it’s ningu Ning means cold so we need cucumber Not cucumbers we need ice Throw the ice in there and give it a good mix when it’s ready to serve Of course you can actually keep this in the fridge for quite a while I love being able to pull this out after a run or a really hot day and then just add a few more cucumbers to the dish that I’m going to eat at the time Let’s see how this tastes All right just back from the run and look at this Can’t wait to eat it Okay let’s eat this thing That’s so refreshing Now this is a great way to eat seaweed because it’s sort of mixed in with that cucumber They’re very similar textures and both are very delicious and refreshing So I’m going to eat this a little quietly It’s early in the morning Wife’s in bed So got to be quiet today Hope you enjoyed the video And as always I cook a new Korean dish every week as well as share a little bit about living in Korea So check out some of the other videos Let me know if there’s anything you want me to cook and have a great day and hear yourself

Korea can be very hot in summer, so I love to make refreshing “Oi Miyeok Naengguk (오이미역냉국), which is Korean cold cucumber and seaweed soup. There is no better feeling than returning home on a hot summer’s day and having a delicious bowl of this cold soup.

Ingredients:
2 Cucumbers 오이
2/3 Cup Dried Seaweed 미역
1L Water 물
Hand-sized Dashima pieces 다시마
1/2 Onion 양파
2 Red pepper 고추
2T Soup soy sauce 국간장
1.5T Fish sauce 액젓
1/2T Minced garlic 다진마늘
2T Sugar 설탕
1T Sesame Seeds 참깨
5T Vinegar 식초
2T Plum extract 매실액
2T Salt 소금
Ice 얼음

Soak the dried seaweed for at least 30 minutes.
In a large bowl, prepare 1L of water and soak a hand sized amount of dashima pieces.
Wash and slice the cucumbers into long thin pieces (not too long…it shouldn’t resemble noodles). Mix with some salt and let sit while you prepare the other ingredients.
Slice the onions. Remove the seeds from the red pepper then thinly slice (red pepper is optional)
The seaweed should be ready now so drain and blanch in boiling water for 1 minute. Wash under cold water, then squeeze out the excess water. Slice into small pieces.
Remove the dashima from the water we prepared earlier. Into the bowl of water add the seaweed and cucumber. Then add add the sesame seeds, sugar, fish sauce, vinegar, plum extract, minced garlic, and soy sauce. Mix well.
Taste and season with extra salt or vinegar depending on your preference.
You can keep this in the refrigerator and add some ice cubes when serving.

Intro 0:00
Ingredients 1:12
Preparing the vegetables 1:51
Blanch the seaweed 4:00
Add everything together 5:17
Nick’s Mukbang 먹방 6:53

#오이냉국 #cucumber #koreanfood