SoupsEasy

Chilled Seaweed Soup

Miyeok-naengguk is a refreshing Korean chilled seaweed soup made with vinegar-seasoned broth, cucumber, and tender blanched seaweed for a light and tangy finish.

Prep 15minCook 10min4 servings

miyeok naenggukchilled seaweed soupkorean cold soupsummer korean soupvinegar seaweed soupcucumber seaweed soup

Ingredients (4 servings)

Ingredient	Amount	Unit
dried seaweed	20	g
cucumber	1	ea
onion	0.5	ea
minced garlic	1	tsp
soup soy sauce	2	tbsp
vinegar	3	tbsp
sugar	1	tbsp
salt	0.5	tsp
cold water	900	ml
sesame seeds	1	tsp

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.