A couple of days after watching Korean Drama, there is no way to miss out the amazing and lush food they devour deliciously. Over the last few years, I’ve met a lot of avid fans who all started their journey with the iconic Boys Over Flowers, I included. If you’ve seen this drama and love food, Geum Jan Di’s famous lunch box for Gu Jun Pyeo is the one memory that will stick with you for life (or maybe it’s just me).
After that, I’ve been through many a drama with food at its centre (let’s eat, wok of love, temperature of love and most recently sweet munchies). A common thing between Indians and Koreans is that we absolutely love food. Both countries have diverse and indigenous flavours that keep you wanting more. So today I’m going to walk you through a very simple, vegan, gluten-free Korean recipe fit for the sultry summers.
How to prepare Oi Naengguk (Cold cucumber soup)
Ingredients (Serves 4, may reduce depending on the size of the cucumber)
- 2-3 chilled cucumber
- 1 minced clove of garlic
- 1 chopped green onion
- 1/2 a tomato (optional)
- 1 tablespoon chopped fresh red chili
- 1½ teaspoons salt
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- 4 teaspoons vinegar
- 1 cup of cold water
- 7-8 ice cubes (1 cup)
- 1- 2 tablespoons ground toasted sesame seeds
- Cut the cucumber into 3 inch long thin pieces and put them into a mixing bowl.
- Add the garlic, green onion, red chili and tomato (optional).
- Gently mix in the salt, soy sauce, sugar, vinegar until the salt and sugar are well mixed.
- Add the water and ice cubes, then gently mix with a spoon.
- Finish by garnishing with the toasted sesame seeds and serve with rice.
Recipe taken from maangchi.
Your fresh cold cucumber soup is ready to eat!