Korean Cold Cucumber Tomato Soup (Oi Tomato Naengguk) |오이 토마토 냉국
Pronounced: Oh-ee Tomato nehng-gguk
What: Cold Cucumber Tomato Soup (Oi Tomato Naengguk) is a popular side dish consumed during summer.
Taste: Very refreshing, strong in vinegar, tangy, sweet, and a little hint of saltiness with the cucumber and tomato taste.
How It’s Made: Marinate the cucumber & tomatoes for 30 min. Then create soup base. Add soup base to cucumber and tomatoes. Chill in refrigerator. Serve. Super easy!
What to Serve it With:
You will need to serve this with crushed ice cubes (detailed in recipe)— it’s a cold soup after all!
We have this side dish with our Korean meals (really, any meal) during the summer.
It’s a side dish so add this to whatever you like!
Notes & Tips:
This is my Korean mother’s recipe, and she uses plum extract (she uses the Beksul brand). You can find it at your local Korean Grocery Store. I highly suggest buying this if you regularly cook Korean foods.
If you don’t have this, that’s fine— you can leave it out! The taste will slightly differ though.
Honestly use whatever veggies you have on hand. You can get creative with this recipe
We like to add chopped up bell pepper and perilla leaves.
Cold Cucumber Tomato Soup (Oi Tomato Naengguk) |오이 토마토 냉국
Ingredients:
- 6 cucumbers (We use Persian cucumbers, but any is fine), julienned (525g, julienned)
- 20 grape tomatoes
- 1 tsp sea salt
- 1 tsp sugar
- 1 Tbsp vinegar (We use apple vinegar, but white or rice vinegar is fine)
- 3 cups water
- 6 Tbsp vinegar (We use apple vinegar, but white or rice vinegar is fine)
- ½ tsp soy sauce (We use regular Kikkoman)
- 1 Tbsp plum extract (We use Beksul brand)
- ½ tsp garlic, minced
- 4 Tbsp green onion, chopped
- 1 Tbsp sugar
- 1 tsp sea salt
- Sesame seeds, roasted (add ½ to 1 Tbsp to individual bowl when serving)
- Crushed ice cubes (add to individual bowl when serving)
Instructions:
- In a medium bowl, add 6 cucumbers, julienned (525g, julienned) and about 20 grape tomatoes, sliced in half. Then, add in the following and mix: 1 tsp sea salt, 1 tsp sugar, 1 Tbsp vinegar. Refrigerate for 30 minutes.
- Meanwhile, create the soup base by gently mixing the following in a medium bowl: 3 cups water, 6 Tbsp vinegar , ½ tsp soy sauce , 1 Tbsp plum extract, ½ tsp garlic, minced, 4 Tbsp green onion, chopped, 1 Tbsp sugar, 1 tsp sea salt. Set aside and refrigerate.
- Once 30 minutes has passed, add the soup base with the cucumber & tomatoes. Refrigerate until the soup is cold. Serve with a sprinkle of sesame seeds and a handful of ice cubes (a must!) in each individual's bowl— this recipe takes the ice cubes into consideration, so do not worry about the soup base becoming diluted!
Notes:
steps with visuals
In a medium bowl, add 6 cucumbers, julienned (525g, julienned) and about 20 grape tomatoes, sliced in half.
Then, add in the following and mix:
1 tsp sea salt
1 tsp sugar
1 Tbsp vinegar (We use apple vinegar, but white or rice vinegar is fine)
Refrigerate for 30 minutes.
Meanwhile, create the soup base by gently mixing the following in a medium bowl:
3 cups water
6 Tbsp vinegar (We used apple vinegar, but white or rice vinegar is fine)
½ tsp soy sauce (We use regular Kikkoman)
1 Tbsp plum extract (We use Beksul brand)
½ tsp garlic, minced
4 Tbsp green onion, chopped
1 Tbsp sugar
1 tsp sea salt
Once 30 minutes has passed, add the soup base with the cucumber & tomatoes. Refrigerate until the soup is cold.
Serve with a handful of ice cubes (a must!)— this recipe takes the ice cubes into consideration, so do not worry about the soup base becoming diluted!
Refrigerate leftovers. It should last about a week.
Super easy, right!? It’s a refreshing, delicious cold soup to add with your Korean dishes on a hot summer’s day. If you love vinegar (or don’t mind it), definitely give this a try!
Eat Well,
Sarah
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