Korean Chilled Seaweed Soup
Miyeok-naengguk is a Korean chilled seaweed soup designed for the hottest days of summer, when the idea of a boiling pot feels intolerable. 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.
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Instructions
- 1
Soak dried seaweed in cold water for 10 minutes, rinse thoroughly, squeeze out excess water, and cut into bite-size pieces.
- 2
Blanch the seaweed in boiling water for about 20 seconds, then rinse in cold water to keep its color and texture.
- 3
Julienne the cucumber and thinly slice the onion; soak onion slices in cold water for 5 minutes, then drain.
- 4
In a bowl, mix soup soy sauce, vinegar, sugar, salt, and minced garlic until dissolved, then add cold water.
- 5
Add seaweed, cucumber, and onion to the broth, chill for 10 minutes to blend flavors, then serve topped with sesame seeds.
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