When I posted the northern Chinese celery salad a few weeks back, my friend Yun Ho commented that he wanted to send me this Korean hot-weather soup recipe. Yun Ho is an avid cook who lives in Seoul, Korea. We correspond about Vietnamese and Korean food on a regular basis. He and his wife put together this refreshing soup recipe for ohyi miyuk naeng guk (pronounced “o-yee mee-yuck naeng gook”) and emailed it last week.
I made some slight tweaks by adding wakame seaweed, which naturally thickens things a tad and lends extra umami. The result is an addictively good no-cook summer soup. It’s akin to a Korean gazpacho. Seriously. And, you can keep it in the fridge for 2 to 3 days.