Oi-naengguk (Chilled Cucumber Soup)

How to make it

1. 1

   Prep

   • Julienne the cucumber thinly. / • Slice the cheongyang chili peppers into thin rounds. / • Dissolve the sugar and salt completely in the water.

2. 2

   Mix the water, vinegar, sugar, and salt to make the chilled broth.

3. 3

   Add the cucumber, garlic, cheongyang chili peppers, and whole sesame seeds.

4. 4

   Chill thoroughly in the refrigerator.

5. 5

   Add the ice right before serving.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• The seasoning turns strong easily, so always taste and adjust at the end.
• If the sugar and salt don't dissolve completely, the flavor won't come out even.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.

Storage

Store in an airtight container in the refrigerator once made. Eat it as soon as you can to keep it at its best.