Oi-naengguk-myeon.

This is the shortcut version of miyeok-naengguk (cold seaweed soup), poured over cold-rinsed somyeon so it eats as a meal instead of a side. No dashi. No boil. The chamchiaek (참치액, tuna extract) does the heavy savory lifting.

The ratio is 4·1·1½ — 4 spoons vinegar, 1 each of allulose and soy, 1½ each of garlic and tuna extract. Two and a half cups of water. Salt to close.

Ingredients

The cold soup (2 servings)

• ½ cucumber (오이), julienned
• ¼ onion (양파), sliced paper-thin
• 1 cheongyang chili (청양고추), sliced — for heat
• 1 tbsp dried miyeok (겉미역, Korean seaweed), soaked 10 min in water
• 2½ cups cold water (paper-cup size, about 500ml)

The 4·1·1½ dressing

• 4 tbsp vinegar
• 1 tbsp allulose (알룰로스) — or 1 tbsp sugar
• 1 tbsp jin-ganjang (Korean dark soy)
• 1½ tbsp minced garlic
• 1½ tbsp chamchiaek (참치액, tuna extract) — or 1½ tbsp anchovy fish sauce
• Salt to close, if needed

The noodles + finish

• 2 bundles somyeon (thin wheat noodles)
• 1 tsp toasted sesame seeds
• Handful of ice cubes
• Pa-kimchi (파김치) on the side — optional but Yuziman says essential

Method

1. Soak the miyeok. Drop 1 tbsp dried miyeok into a small bowl of cold water. Let it swell for 10 minutes. Drain and squeeze gently. Roughly chop if the strands are long.
2. Prep the cold veg. Julienne cucumber into matchsticks, slice onion paper-thin, slice cheongyang chili into rings.
3. Mix the cold soup. In a large bowl, combine 2½ cups cold water, 4 vinegar, 1 allulose, 1 soy, 1½ garlic, 1½ chamchiaek. Whisk. Taste — it should read bright-sour-savory. Salt to close if it's not quite there.
4. Add the veg. Drop in cucumber, onion, chili, and soaked miyeok. Stir once. Fridge while you cook the noodles.
5. Cook the somyeon. Boil in unsalted water, 3 minutes. Rinse hard under cold water — rub gently — until the surface is slick and cool. Ice-bath for 30 seconds. Drain very well.
6. Assemble. Nest noodles in a wide bowl. Ladle the cold soup and vegetables over the top. Drop in 3–4 ice cubes. Shower with sesame seeds.
7. Serve. Put a small dish of pa-kimchi on the side. Slurp cold, alternate with the kimchi. It should feel like the meal has just brought the temperature of the room down.

Tip · why chamchiaek

Traditional miyeok-naengguk needs a proper dashi to carry the sourness. Chamchiaek (참치액) is a Korean fermented tuna extract that gives the same savory depth in one spoon — no boil, no straining. Yumi Hana carries it. No chamchiaek? Anchovy fish sauce (멸치액젓) is the closest swap, 1½ tbsp same as chamchiaek.

Tip · allulose over sugar

Allulose (알룰로스) is a Korean home-cook favorite — it sweetens without spiking blood sugar and doesn't crystallize on ice. Regular sugar works fine in this dish; just dissolve it in the water fully before adding the vegetables.

Tip · pa-kimchi on the side

Yuziman ends the video by pairing this with 파김치 (spring-onion kimchi). Not a random pick — the spicy funk of pa-kimchi is what keeps a cold sour bowl from feeling one-note. If you don't have pa-kimchi, any well-fermented kimchi works. Fresh cabbage kimchi is too mild.