Pour into a serving bowl and stir in yogurt. Posted in Korean food photos on Wednesday, August 12th, 2015 at 12:09 pm, and with no comments. A popular version of kim chi, the Korean national dish, consists of cucumbers pickled in red hot chili powder and is quite potent indeed. Iced Korean Cucumber Soup. Serve the soup warm or refrigerate and serve it chilled. Its refreshing, delicious, crisp, simple to make, and ultra frugal. Cucumbers are cut into matchsticks and seasoned with garlic, soy sauce, sugar, and vinegar before being covered in ice water. The Korean name for this dish is called “Ooi miyuk nangguk (오이미역냉국)”. Serves 4 to 6. Transfer the soup to a blender. 2 cucumbers Ingredients Edit. You can make a different variation by using cucumber alone or seaweed alone in this cold soup but I like to combine them both all in one dish. Here is how I make it. Oi Naengguk is a Korean Chilled Cucumber Soup that is the perfect banchan (side dish) for hot days. https://cooking.nytimes.com/recipes/1014938-asian-style-cucumber-soup Cucumber cold soup (오이냉국) is one of my favorite summer soup. Ingredients Cucumber 1/2 Salt 1/2T Minced Garlic 1t Sliced Red Chili 1/2 Cold Water… tagged: cold cucumber soup, Korean cold cucumber soup, Korean cooking, Korean cuisine, korean food, Korean food images, Korean food photos, Korean kitchen, Korean recipes, Maangchi's recipes, oinaengguk, vanilla_anne Here is a really awesome chilled cucumber soup I discovered recently and have since fallen in love with it. Korean Cold Seaweed Cucumber Soup is a typical summer side dish. As a final tidbit, because of its crisp and refreshingly tart flavor, this soup is also known in the Western world as "Korean Gazpacho." Add avocado and parsley; blend on low speed until smooth. Best of all, as with everything on my blog recently, it is also gluten free! 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