Cold Cucumber Soup + Soba Noodles (Oi NaengGuk 오이냉국) VEGAN/KETO Soup Recipe | KOREAN Cucumber Salad
Updated: Aug 29, 2019
Are you looking for Low-Calorie, No Frills, and Super Refreshing Soup to enjoy on those HOT🥵HOT🔥 HOT🥵summer days??? Well, you came to the right place! Cold Cucumber Soup (Oi NaengGuk 오이냉국) is a classic Korean summer soup that is enjoyed as an appetizer or an afternoon snack, especially on those HOT🥵 HOT🔥 HOT 🥵summer days. So, if you are looking to cool down from this summer heat with cool and refreshing soup, you must try Korean Cucumber Soup. Shh...🤫don't tell the others, but this soup looks fancy, it is UBER DUPER EASY TO MAKE😎and SUPER DELICIOUS! It is also Vegan and Keto Friendly! Cucumber salad with cold and yummy broth.
AND, if you are looking to curb your calorie in-take (i.e. on a crash/procrastination diet, like me), this soup will fill you up and keep your belly happy. YES, no HANGRY MONSTERS after having this soup.
In today's video recipe, I also share how my grandmother used to upgrade this Cold Cucumber Soup with soba noodles! So YUM, hits-the-spot cold noodle happiness with paper thin cucumber slices bursting in your mouth with that cool and refreshing taste, as you gulp down on this slightly vinegary, slightly salty and secret Korean flavor cold broth...KOREAN FOOD HEAVEN😇😇😇
Cold Cucumber Soup (Oi NaengGuk 오이냉국) can also be enjoyed with some Korean sea kelp (it needs to be rehydrated in room temperature water and some gently nursing with additional ingredients). Another classic summer salad dish is Cold Seaweed Salad Soup with some fresh cucumber (MiYeok Naeng Guk 미역냉국).
My grandmother would upgrade this Cold Cucumber Soup with some soba noodles (MaeMil GukSu 메밀 국수). The mild taste of cold soba noodles in my mouth with crunchy paper thin slices of cucumber, while slurping down the cold and yummy broth...MAKES ME MISS MY GRANDMOTHER🥰 This was her way of making sure that I stayed hydrated and that my belly was happy, especially on those hot summer days when you just don't want to eat anything because you are miserably hot and tired from the excruciating heat🥵 (Make sure to see below on How To Cook & Cool Down Soba Noodles.)
Below, you'll find the following:
- Other suggested video recipes
- Ingredient List
- Online links for Korean ingredients and suggested kitchen gadgets
- Recipe Instruction
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Other Suggested Videos Recipes Included In Today's Cold Cucumber Soup Video Recipe:
Korean Cucumber Side Dish/BanChan/Pickle/Salad (오이반찬 Oi Muchim 오이무침) Recipe + Mukbang https://www.youtube.com/watch?v=kwafJPe8a-w&t=432s
Korean Tofu 4 Ways VEGAN Recipe + Mukbang: Soodubu, Tofu Salad, High Protein Meals/Snacks -Ep.#58 https://www.youtube.com/watch?v=KDU0Wulxqfo&t=247s
How To Make Korean Cold Noodle Soup (Mul-Naengmyeon 물냉면) & Icy Broth (사골육수): Modern Pepper #29 https://www.youtube.com/watch?v=CrY9GyOTTOQ&t=50s
Spicy & Chewy Korean COLD Noodles Recipe: BiBim NaengMyeon (비빔냉면) - Modern Pepper video #30 https://www.youtube.com/watch?v=rnPP_samdN4&t=51s
Simple Potato Pancake (Gamjajeon: 감자전) Korean Potato Pancakes [Latkes] Recipe+Mukbang #62 https://www.youtube.com/watch?v=KFf_BM57anI&t=8s
SPICY & STICKY Korean BBQ Pork Ribs in Big Green Egg (매운 돼지 갈비: Galbi/Kalbi w GoChuJang) + Mukbang https://www.youtube.com/watch?v=PY9GKsze-VA
SoyBean & Myung Bean Sprout Side Dish (KongNaMul & SukJuNaMul-MuChim 콩나물-숙주나물무침) Modern Pepper #22
Bulgogi (Korean BBQ 불고기) Sandwich Recipe + Mukbang 🥩Beef 🍗Chicken 🍄Mushroom/Vegan Bulgogi #61 https://www.youtube.com/watch?v=Qd6nRBPaqfo
(Serving Size: 1 Adult)
1/2 Kirby Cucumber (Korean, Persian or English Cucumbers also work)
1 Cup Water
1 Tbsp White Distilled Vinegar
1/2 Tsp Honey
1/2 Tsp Fish Sauce
1/2 Tsp Green Onion/Scallion (green part only, presoaked in cold water for 5 to 10 minutes)
1/4 Tsp Kosher Salt (adjust according to your preference)
1/4 Tsp Beef Dashida (Korean beef bouillon powder)
Fresh Lemon Zest (less than 1/8 Tsp)
Freshly Grated Garlic (less than 1/8 Tsp)
Freshly Grated Black Pepper (less than 1/8 Tsp)
3 to 4 Ice Chip Pieces (or ice cubes)
For Garnishing: Tiny sprinkle of toasted sesame seeds and thin slices of mini sweet bell pepper - red, yellow & red
1/2 Tsp Fish Sauce - Soy Sauce
1/4 Tsp Beef Dashida - Anchovy Dashida
(FYI - Back when my grandmother alive/when I was a kid, this dish was typically made using MSG salt and white sugar, which were commonly used in cooking during this era.)
Cold Cucumber Soup With Soba Noodles
Dried Buckwheat Noodles (1/3 or 1/2 serving size)
For Garnishing: 4 to 6 paper thin slices of red radish (presoaked in cold water for 5 to 10 minutes) and a tiny sprinkle of toasted sesame seeds
Online links for ingredients and suggested kitchen gadgets:
(Please click on the links, NOT the photos)
Microplane Professional Series Fine Cheese Grater - Made in USA Blade
In a medium size mixing bowl, add the following and mix well until the honey has completely dissolved: Vinegar, honey, garlic, lemon zest, fish sauce, beef Dashida, salt and black paper. Then add 1 cup of water and mix well. Using a fine mesh strainer, pour the mixture through the strainer to remove the excess ingredients (garlic, lemon zest and black pepper). You can make this liquid a head of time and store it in the refrigerator, in an air-tight container. Best to consume this liquid in a few days.
After washing the cucumber, cut off both ends, and remove a few strips of the skin (peeling off every other strip of the skin).
Using a mandolin (set to the thinest setting), slice your cucumber into paper-thin slices. I recommend 1/2 Kirby cucumber per serving, but you can add more or less, depending on your preference. Add the paper-thin cucumber slices to the liquid broth. Serve with a few pieces of ice chips/shards. (Natural ice chips/shards are aesthetically better, in my opinion. Pour some water in a bowl and place in the freezer. Once you see a thin layer of frozen ice on top, break it up using a fork. OR if you are pressed for time, use ice cubes. Remember, adding more ice to the soup will dilute the taste of the broth, so add accordingly and adjust your salt level preference.) Garnish with scallions and sesame seeds.
You can upgrade your Cold Cucumber Soup with soba (buckwheat) noodles (MaeMil GukSu 메밀 국수). Add a small amount of the cooked noodles to the broth and garnish with paper thin slices of radish, green onions, and a tiny sprinkle of sesame seeds.
To Cook Your Soba Noodles:
In a medium size pot (the size of the pot should be at least 4 to 5 times bigger than the amount of noodles you are boiling), fill with 2/3 water and bring to boil. Then add some salt to create a salt bath (just add enough so that the water is slightly salty). Add the dried noodles and keep the stove heat at high. This part is critical: Stand over the pot and keep an eye on it. Once you start seeing the foam/bubbles rise to the rim of the pot, bring down the stove heat until the foam/bubbles subside. Then turn back the stove heat to high and repeat the process. Taste test the noodles for its doneness 2 to 3 minutes later: Take a noodle and quickly wash it in cold water, and taste it. The noodles are when it tastes soft but not mushy (slightly more cooked than al dente).
Quickly, pour the cooked noodles into a colander, in the sink, with cold tap water running over the noodles. Using both hands, gently wash the noodles under running cold water (taking small amounts of noodles in between your palms to wash off the excess starch and cool down the noodles). This washing and cooling down the noodles process should not take more than 1.5 to 2 minutes. Then gently squeeze out the excess water from the noodles, using your hands. (Take small amounts of the noodles between your palms and squeeze gently.) Add the noodles to a colander and gently toss to shake off the excess water. It is best to consume the cooked noodles immediately (i.e. within 5 minutes or so).
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