Cold Cucumber Soup (Oi-naengguk)

Steps

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1. 1
   Retrieve a chilled English cucumber and wash it thoroughly. If it contains seeds, scrape them out with a spoon and discard, keeping only the flesh.
   ≈0:38
2. 2
   Cut the cucumber diagonally into thin matchstick-like pieces, maintaining even thickness throughout.
   ≈0:58
3. 3
   Transfer the cucumber matchsticks to a chilled mixing bowl.
   ≈1:54
4. 4
   Add one minced garlic clove and one chopped green onion, then mix together.
   ≈2:00
5. 5
   Stir in a small amount of chopped fresh red chili pepper for a spicy kick, or omit if you prefer a non-spicy version.
   ≈2:28
6. 6
   Season with 1.5 teaspoons salt, 1 teaspoon soy sauce, 2 teaspoons sugar, and 4 teaspoons white vinegar. Stir well until all seasonings are fully combined.
   ≈2:54
7. 7
   Pour in 1 cup of cold water and stir gently.
   ≈4:39
8. 8
   Add 7 to 8 ice cubes (about 1 cup) to keep the soup extremely cold.
   ≈5:02
9. 9
   Grind 1 to 2 tablespoons of toasted sesame seeds (or crush them between your fingers) and sprinkle on top as garnish.
   ≈5:19
10. 10
    Slice the cherry tomatoes (if using) and add them to the soup or arrange as a garnish. Serve immediately while very cold.
    ≈3:45