Korean Chilled Seaweed Soup
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Miyeok-naengguk is a Korean chilled seaweed soup designed for the hottest days of summer, when the idea of a boiling pot feels intolerable.
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Rehydrated sea mustard and thinly sliced cucumber are bathed in a cold broth made from soy sauce, rice vinegar, sugar, and iced water, producing a tangy, lightly sweet liquid that hits the palate with immediate refreshment. The seaweed contributes a slippery, marine texture while the cucumber provides a sharp crunch, and together they give the soup a satisfying range of mouthfeel in each spoonful. Preparation requires no cooking at all - the ingredients are simply mixed, seasoned, and chilled - making it one of the fastest dishes in the Korean repertoire. A generous sprinkle of toasted sesame seeds adds nuttiness on top, and an optional pinch of gochugaru turns the broth a vivid red while contributing gentle heat. The soup pairs naturally with cold noodle dishes like naengmyeon or bibim-guksu, and it improves after an hour in the refrigerator as the seasoning penetrates the seaweed. In many Korean homes, a bowl of miyeok-naengguk is the unofficial signal that summer has arrived.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Soak 20 g dried seaweed in cold water for 10 minutes, until the leaves soften and open.
Rinse several times to remove grit, squeeze firmly to remove excess water, and cut into bite-size pieces.
- 2Control
Drop the seaweed into boiling water for only 20 seconds to reduce any strong sea aroma.
Rinse immediately under cold water so it stops cooking, stays green, and keeps a pleasantly slippery texture.
- 3Prep
Cut 1 cucumber into thin matchsticks and slice 1/2 onion as thinly as possible.
Soak the onion in cold water for 5 minutes to tame its sharpness, then drain well so it does not dilute the broth.
- 4Season
In a large bowl, stir 2 tablespoons of soup soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar, 0.5 teaspoon of salt, and 1 teaspoon of minced garlic until dissolved.
- 5Finish
Gradually pour 900 ml of chilled water into the seasoning while stirring to finish the broth.
Stir again so no soy sauce or vinegar remains at the bottom.
- 6Finish
Add the seaweed, cucumber, and onion to the broth, then refrigerate for at least 10 minutes so the seasoning settles into the seaweed. Serve very cold in bowls and finish with 1 tsp sesame seeds.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Miyeok-naengguk offers a chilled blend of sea mustard and cucumber in a tangy cold broth.
- Finish cue
- Add the seaweed, cucumber, and onion to the broth, then refrigerate for at least 10 minutes so the seasoning settles into the seaweed.
- Storage and reheating
- The soup pairs naturally with cold noodle dishes like naengmyeon or bibim-guksu, and it improves after an hour in the refrigerator as the seasoning penetrates the seaweed.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 10 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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