📝 About This Recipe
A quintessential Korean summer staple, Miyeok Naeng-guk is a vibrant cold soup that captures the essence of the ocean in a refreshing, tangy broth. This dish balances the silky texture of rehydrated sea mustard with a sharp, vinegary base and a hint of spicy heat from fresh peppers. It is the ultimate 'refrigerator-cold' antidote to sweltering heat, prized for its hydrating properties and clean, mineral-rich finish.
🥗 Ingredients
The Seaweed Base
- 20 grams Dried Wakame (Miyeok) (roughly 1/2 cup dried)
- 1 large Persian Cucumber (julienned into matchsticks)
- 2 cups Boiling water (for blanching)
The Chilled Broth
- 4 cups Filtered Water (ice-cold)
- 6 tablespoons Korean Apple Vinegar (or brown rice vinegar)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Fine Sea Salt (adjust for desired salinity)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (adds deep umami)
Aromatics & Garnish
- 2 cloves Garlic (finely minced)
- 1 tablespoon Toasted Sesame Seeds (lightly crushed)
- 1/2 piece Red Chili Pepper (thinly sliced)
- 1/2 piece Green Chili Pepper (Cheongyang) (thinly sliced)
- 2 stalks Scallions (finely chopped)
- 1 cup Ice Cubes (for serving)
👨🍳 Instructions
-
1
Place the dried wakame (miyeok) in a large bowl and cover with plenty of room-temperature water. Let it soak for about 10-15 minutes until it has expanded fully and feels soft.
-
2
While the seaweed soaks, prepare the cucumber by cutting it into thin matchsticks (julienne). This provides a crisp textural contrast to the soft seaweed.
-
3
Once the seaweed is rehydrated, drain it and rinse it thoroughly under cold running water, squeezing it firmly to remove any excess salt or debris.
-
4
Bring a small pot of water to a boil. Briefly blanch the seaweed for exactly 30 seconds to remove any 'fishy' scent and brighten its green color. Immediately plunge it into an ice bath.
-
5
Squeeze all the water out of the blanched seaweed and cut it into bite-sized pieces (about 1-2 inches in length).
-
6
In a large mixing bowl, combine the seaweed, julienned cucumbers, minced garlic, and chopped scallions.
-
7
Add the 'Soup Soy Sauce' (Guk-ganjang) directly to the seaweed mixture and toss well. Let this sit for 5 minutes to allow the seaweed to absorb the savory base flavor.
-
8
In a separate pitcher, whisk together the 4 cups of ice-cold filtered water, vinegar, sugar, and sea salt until the solids are completely dissolved.
-
9
Pour the vinegar-water mixture over the seasoned seaweed and cucumber. Stir gently to combine.
-
10
Taste the broth. It should be a bold balance of sour, sweet, and salty. Adjust with more vinegar or salt if necessary, keeping in mind that adding ice later will dilute the flavor slightly.
-
11
Add the sliced red and green chili peppers for a pop of color and a subtle kick of heat.
-
12
Chill the soup in the refrigerator for at least 30 minutes before serving to ensure it is bone-chillingly cold.
-
13
Just before serving, sprinkle with crushed toasted sesame seeds and add a handful of ice cubes to each individual bowl for the ultimate refreshing experience.
💡 Chef's Tips
For the best flavor, use 'Guk-ganjang' (Korean soup soy sauce) which is saltier and lighter in color than regular soy sauce, keeping the broth clear. If you prefer a more complex broth, replace the filtered water with a chilled dried anchovy and kelp stock. To keep the cucumber extra crunchy, add it to the soup just before serving rather than letting it soak for hours. Rubbing the rehydrated seaweed with a little coarse salt before rinsing helps remove any slimy texture. Always serve this soup ice-cold; if it reaches room temperature, the refreshing 'zing' is lost.
🍽️ Serving Suggestions
Serve as a side dish (banchan) alongside spicy Korean BBQ like Bulgogi or Jeyuk Bokkeum to cool the palate. Pair with a bowl of warm steamed white rice; many Koreans enjoy pouring the cold soup directly over the rice. Serve with a side of Kimchi Jeon (savory kimchi pancakes) for a delightful contrast in temperatures. Accompany with a chilled glass of Barley Tea (Boricha) or a light Korean lager. This soup is excellent alongside spicy bibim-naengmyeon (spicy cold noodles) to balance the heat.