Vegan Oi Naengguk is a refreshing Korean chilled cucumber soup perfect for hot summer days. It offers a balance of sweet, sour, and savory flavors with a hint of sesame.
Ingredients: 2 large cucumbers, thinly sliced. 1 tablespoon coarse sea salt. 2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon sesame seeds. 2 green onions, thinly sliced. 1/2 teaspoon crushed red pepper flakes optional.
Instructions: In a bowl, sprinkle the cucumber slices with salt. Then, set the bowl aside for 15 minutes. Put water, rice vinegar, sugar, soy sauce, and sesame oil in a different bowl. Mix them together until the sugar is gone. Take the cucumbers out of the water and add them to the vinegar mixture. Put green onions, sesame seeds, and crushed red pepper flakes on top. Put it in the fridge for at least 30 minutes before you serve it.
Prep Time: 15 minutes
Cook Time: 0 minutes
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