Kim Dae-seok's Oiji Cold Soup

Cooking tips 💡

• If you squeeze the Oiji too tightly when removing moisture, the cool, refreshing essence naturally held within the Oiji won’t seep into the broth—reducing the overall refreshing quality of the cold soup.
• As ice melts during summer, the saltiness of the Oiji naengguk may weaken or become slightly bland. For best results, adjust the final taste by adding a pinch of vinegar or fine salt to suit your preference.
• For an even more refreshing, icy sensation, chill the base broth in the freezer about 30 minutes before serving. Use it like crushed ice to enhance the cooling effect.

Recommended for 🙋

• ⭐People who sweat heavily under intense sun and need a tangy-sweet, salty refreshment to replenish electrolytes and hydration.
• ⭐Those who struggle standing long in a hot kitchen and want a clean, satisfying soup made without fire in just five minutes.
• ⭐Individuals who prefer the pure, crisp taste of traditional ingredients over elaborate seasonings.