Naengguk

Naengguk is a refreshing vegan Korean soup that combines chilled vegetables and a tangy broth, perfect for warm days. This vibrant dish is not only delicious but also packed with nutrients from fresh ingredients.

Ingredients

• Cucumber - 1 medium, thinly sliced
• Radish - 100 grams, julienned
• Carrot - 1 small, julienned
• Napa cabbage - 100 grams, thinly sliced
• Seaweed (dried wakame) - 5 grams, rehydrated and chopped
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Fresh cilantro - a small handful, chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a pot, combine vegetable broth, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat for about 5 minutes.
2. Remove the pot from heat and let the broth cool to room temperature. Once cooled, refrigerate for at least 30 minutes to chill.
3. While the broth is chilling, prepare the vegetables. Slice the cucumber, julienne the radish and carrot, and thinly slice the napa cabbage.
4. In a large mixing bowl, combine the sliced cucumber, radish, carrot, napa cabbage, and rehydrated seaweed.
5. After the broth has chilled, pour it over the mixed vegetables and stir gently.
6. Drizzle sesame oil over the soup and sprinkle with chopped cilantro and toasted sesame seeds before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and fat, making it a great option for weight management.

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