My Korean KitchenCold Cucumber Soup
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Ingredients
Serves 4- 1 cucumber ((180g / 6.3 ounces ), chilled and julienned (Lebanese cucumber or English cucumber works well.))
- 1.333 Tbsp apple cider vinegar ((or white vinegar))
- 1/4 tsp minced garlic
- 1/2 Tbsp soy sauce ((regular))
- 3 cups water (, filtered & chilled)
- 1 red chili ((optional), thinly sliced)
- 1 Tbsp sugar ((raw))
- 1/2 tsp fine sea salt
- fine sea salt (to taste (optional, I didn't use it.))
- 1 tsp toasted sesame seeds
- 5 g dried seaweed ((0.17 ounces))
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Steps
- Step 1
Soak the dried seaweed in some cold water until hydrated (5 to 10 mins). Drain and squeeze out the water from the seaweed. Set it aside. If your dried seaweed is not already cut into bite sized pieces, cut them now with scissors. I always buy pre-cut dried seaweed for convenience.
- Step 2
Combine the seaweed and the seasoning sauce in a mixing bowl. Mix them well.
- Step 3
Add the cucumber and water into the bowl. Stir well. Garnish with sesame seeds and red chili (optional). Serve cold. (Some people like adding ice blocks, but I don’t like adding them as it dilutes the soup and you will have to re-balance the taste later. If you use chilled water, you won’t need to balance the taste.) It can be stored in the fridge for a few days.
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Soak the dried seaweed in some cold water until hydrated (5 to 10 mins). Drain and squeeze out the water from the seaweed. Set it aside. If your dried seaweed is not already cut into bite sized pieces, cut them now with scissors. I always buy pre-cut dried seaweed for convenience.
Source: My Korean Kitchen
