Are you looking for something refreshing, light, healthy, and cold cold cold? Yes, how about a cold cucumber side dish? In Korean it’s called oi-naengguk and it’s perfect for summer! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will please your appetite. The cold temperature is a nice surprise and the crispy but soft texture of the cucumber is wonderful.
A great thing about this side dish is that you can make it in 5 minutes, and you don’t need to cook anything at all. Just cut the ingredients and mix.
Make this in the summer time, and I guarantee everyone will love it. My cookbook co-writer, Lauren, learned how to make this when she was recipe testing, and got a ton of stars from her family when she served it. They are all fans of oi-naengguk now, and when the book was done Lauren told me it’s one of her favorite Korean dishes. I was surprised!
I originally posted an oi-naengguk video years ago, but this one is a little updated and is a vegetarian version, and the video is HD. If you’re looking for the old one, it’s still here.
Ingredients (serves 4)
- 1 large English cucumber (12 ounces) or 2 to 3 kirby cucumbers, chilled
- 1 clove garlic, minced
- 1 green onion, chopped
- 1 tablespoon chopped fresh red chili pepper (optional)
- 1½ teaspoons kosher salt
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- 4 teaspoons vinegar
- 5-6 cherry tomatoes, sliced (optional)
- 1 cup cold water
- 7-8 ice cubes (1 cup)
- 1- 2 tablespoons toasted sesame seeds, ground
Directions
- Cut the cucumber into 3 inch long thin matchsticks and put them into a chilled mixing bowl.
- Add garlic, green onion, and red chili pepper (if used).
- Add the salt, soy sauce, sugar, and vinegar. Mix well, gently with a spoon until the salt and sugar are well dissolved.
- Add the water, ice cubes, and the sliced tomato (if you use), and gently mix with a spoon.
- Put the sesame seeds powder on top, scoop out 4 portions into individual bowls, and serve right away with rice.
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This is absolutely delicious! I had some cucumbers and tomatoes that I didn’t want to go bad before we left for a trip and saw this recipe. It was perfect for a hot summer day here in Busan! This will definitely be added into our regular summer meal rotation. Thank you!
Yes, refreshing cucumber cold soup (oi-naeng-gook) is a very popular Korean side dish in the summer. I’m glad to hear you enjoyed the recipe!
We made a version of this tonight, because it’s so hot. We made a few changes… Added red radishes and some fish sauce! We also made it chunkier to be the main dish. Such a great recipe, and one of our favorite go to recipes. Thank you!
Loved Oi-naeng-guk..yummy!
Wonderful! It looks very refreshing and tasty!
I used red beans for the kong guksu since I couldn’t find any soy beans – the cucumber salad (Korean gazpacho) is so amazing!!!!!
I’ve never thought about making kong-guksu with red beans until I saw your photo! You are such a creative plus passionate cook!
Thank you, Maangchi! I made this as a starter for a big dinner for my Korean in-laws on a very hot day. It was so simple with basic ingredients we had on hand—and it was a big hit! They were impressed that I have such a “sense for Korean food” even though I am American. They don’t know you are my secret weapon. Thanks again!!
Yes, I’m willing to be your secret weapon!
Together we can mesmerize your Korean in-laws! : )
When I was in Korea my aunt made this for me with seaweed. Do I just soak the seaweed in water before I add it to the cucumbers? It was one of my favorite things to eat since I visited in the summer but my mom doesn’t make it here in the US lol.
Yes, I sometimes add seaweed (miyeok) to my oinaengguk, too. Here is the photo of dried miyeok. https://www.maangchi.com/ingredient/miyuk
I soak it for 30 minutes in cold water and blanch in hot water for 20 to 30 seconds. Then the miyeok will turn bright green. Rinse it in cold water and chop it up and add. Good luck with making oi-miyeok naengguk! : )
Maangchi, Thanks to you, i made some delicious cold cucumber soup today :D
Your cold cucumber soup photo is here! https://www.maangchi.com/photo/oinaengguk-made-by-ternity
Hi Maangchi, you say that it is also possible to make this recipe using eggplant. Do you need to cook the eggplant or soak them in salty water or anything before following the cucumber recipe?
oh, yes! Here is my gaji naengguk recipe. https://www.maangchi.com/recipe/gajinaengguk
i adore this soup . i make it over and over very refreshing.
i call it depression aid :)
yes, it’s a perfect side dish for hot weather like these days. “depression aid” haha!
Made this a few days back. Super tasty. Thank you for posting your recipes! :-)
I know this is crazy late, but I was watching “Happy Together” and a dish was made using cold cucumber soup. If I were to make this a day or two in advance, how long does it stay in the fridge? Sometimes it gets so hot here that it would be perfect after I get done at the book store. Thank you for your recipes!
It’s best if you make it right before serving it.
Hi Maangchi!
I’m glad you liked gazpacho! It’s one of my favorite meals in hot days. I think cold soups is one of the things we have in common in Korea and Spain. I’ll try this recipe as soon as possible, it’s starting to get very hot here in Madrid!
Greetings from Spain.
I tasted gazpacho soup for the first time when I travled to Portugal and fell in love with the soup. After Portugal, I went to Spain and I ordered the soup whenever I went to a restaurant. It was hot summer days. Delicious!
You made my day, so glad I found your website. I love this dish, it is one of the things I miss the most about Korea.
You make it look so easy – especially for an inexperienced chef like me – and yet… it IS easy! Have been waylaid with a stomach virus and all I can eat is soup, and this sounded like such a wonderful change. Just made a batch for tomorrow (to chill overnight in the fridge), and even before it’s cold it tastes good! I omitted the chilli (both red and green) as I thought it might upset my stomach, but added a bit more green onion. Can’t wait for tomorrow now! Thank you so much Maangchi… am off to look at the next recipie of yours I can try! :)
Great summer dish for the hot weather. There wasn’t any red chili at the market so I used a sweet red pepper and it worked very well. Off topic- Oi means cucumber, right? Is it also a name? I have been watching Jumong and there is a character named Oi. Is his name cucumber?
yes, I sometimes use red bell pepper in my oinaengguk, too. My Thailand friend’s name is oi, too. I tease her,”Cucumber, where have you been!” : )
Hey Manngchi.i’d love to try this soup.but is it okay to not put apple cider vinegar?
aaah this is very similar to the vietnamese sauce “nuoc mam”, we almost dip anything in it :D..its very good with carrots also! (http://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m)
Hi Maangchi,
It is very hot and humid right now where I live. I’ll definitely make this cold soup to beat the heat! Usually my mom makes an Indian cucumber and cilantro salad with some authentic seasonings but this looks so tasty to!!! Thanks
“Indian cucumber and cilantro salad ” it sounds great! I love cilantro!
Yes, oinaengguk is a perfect side dish for hot summer.