Cold Cucumber Seaweed Soup Recipe: Sweet, Sour, and Refreshing 6-4-1-6 Ratio
Oi miyeok naengguk is a Korean cold cucumber and seaweed soup that brightens a summer meal without long cooking. The key is a clear broth ratio and proper seaweed prep. Start with 600 ml water, 6 tablespoons vinegar, 4 tablespoons sugar, and 1 tablespoon salt, then add ice right before serving so the flavor does not become watery.
Cold soups are served chilled and often combine cold water with a sweet-and-sour seasoning. Cucumber cold soup and seaweed cold soup are two of the most common examples in Korean home cooking.
The 6-4-1-6 ratio in this post is a practical home-cooking guideline, not an official standardized recipe. Actual flavor may vary depending on the acidity of the vinegar, saltiness of the salt, the amount of ice, and personal preference.
Basic information
| Dish | Cold cucumber seaweed soup |
|---|---|
| Servings | 3 to 4 servings |
| Time | About 15 minutes, excluding chilling time |
| Core ratio | 600 ml water, 6 tablespoons vinegar, 4 tablespoons sugar, 1 tablespoon salt |
| Success points | Soak seaweed briefly, blanch for 10 seconds, dissolve sugar and salt completely, and add ice at the table. |
Essential ingredients
- 1 cucumber, thinly julienned
- About 10 g dried seaweed before soaking
- 1/4 onion, thinly sliced
- 1 Cheongyang chili and 1/2 red chili, optional
- Toasted sesame seeds and ice
The 6-4-1-6 cold soup broth ratio
Mix 600 ml cold water with 6 tablespoons vinegar, 4 tablespoons sugar, and 1 tablespoon salt. Dissolve the sugar and salt completely. If granules remain at the bottom, the first taste can seem bland and the last spoonful can become too salty.
If you use double-strength vinegar, start with about half the amount and adjust little by little. The broth should taste slightly stronger before ice is added, because melting ice will dilute it.
Step-by-step method
1. Soak and blanch the seaweed briefly
Soak dried seaweed in cold water for about 10 minutes. Blanch it in boiling water for about 10 seconds, then rinse immediately in cold or ice water. This reduces the ocean-like smell and keeps the texture clean.
2. Prepare the cucumber and vegetables
Rub the cucumber with coarse salt, rinse, and cut it into thin strips. Slice onion very thinly. If the onion tastes too sharp, soak it briefly in cold water and drain it well.
3. Make the broth
In a large bowl, combine cold water, vinegar, sugar, and salt. Chill the broth for 20 to 30 minutes if you have time. This makes the flavor cleaner and more refreshing.
4. Combine and add ice just before serving
Add cucumber, seaweed, onion, and chili to the cold broth. Stir gently so the seaweed does not break apart. Add ice and crushed sesame seeds right before serving.
Common mistakes and fixes
- If the soup tastes watery, the ice may have been added too early or the broth may have been seasoned too lightly.
- If the seaweed smells fishy, blanch it for 10 seconds and rinse it well in cold water.
- If the soup is too sour, check whether you used double-strength vinegar.
- If the onion is too strong, slice it thinner and soak it briefly in cold water.
Extra tips
Minced garlic is optional. It can add depth, but it can also make the clear broth cloudy. Toasted sesame seeds release more aroma when crushed lightly between your fingers before adding.
FAQ
What does the 6-4-1-6 formula mean?
It means 600 ml water, 6 tablespoons vinegar, 4 tablespoons sugar, and 1 tablespoon salt.
Do I have to blanch the seaweed?
You can skip it, but a short blanch helps reduce smell and sliminess.
Can I make it ahead?
The broth can be prepared in advance, but cucumber and ice are best added right before eating.
This is a practical home ratio for a refreshing summer soup. Adjust the final seasoning depending on the type of vinegar, the amount of ice, and your preferred sweet-sour balance.