Cool and Refreshing Summer Delicacy: Seaweed and Cucumber Cold Soup
Cool and Refreshing Summer Delicacy: Seaweed and Cucumber Cold Soup
The Ultimate Simple Recipe for Delicious Cold Seaweed and Cucumber Soup
Beat the summer heat with this refreshing and vibrant cold soup featuring seaweed and cucumber. No cooking required! This dish offers a delightful contrast of crunchy cucumber and tender seaweed in a tangy, slightly sweet broth, perfect for stimulating your appetite on a hot day. It’s an ideal side dish for any meal or a special treat.
Main Ingredients- 1 fresh cucumber
- 3g dried seaweed (expands significantly when rehydrated!)
- 1 green chili (e.g., Korean green chili, or your preferred type)
- 1 red chili (for color and mild heat)
- 15 ice cubes
- 1 tsp toasted sesame seeds (for nutty flavor!)
Cucumber Seasoning- 1 Tbsp soy sauce (light soy sauce)
- 1 tsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp minced garlic
Cold Broth- 500ml plain water
- 1 sheet dried kelp (approx. 5x5cm)
- 3 Tbsp Korean soup soy sauce (Guk-ganjang)
- Pinch of salt (to taste)
- 4 Tbsp oligosaccharide (or corn syrup/honey)
- 4 Tbsp vinegar (rice vinegar or apple cider vinegar)
- 1 Tbsp soy sauce (light soy sauce)
- 1 tsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp minced garlic
Cold Broth- 500ml plain water
- 1 sheet dried kelp (approx. 5x5cm)
- 3 Tbsp Korean soup soy sauce (Guk-ganjang)
- Pinch of salt (to taste)
- 4 Tbsp oligosaccharide (or corn syrup/honey)
- 4 Tbsp vinegar (rice vinegar or apple cider vinegar)
Cooking Instructions
Step 1
First, soak the dried seaweed in cool water for at least 10 minutes until fully rehydrated. Once softened, rinse it under running water and squeeze out excess moisture. If the strands are too long, cut them into bite-sized pieces.
Step 2
Steep the kelp sheet in 500ml of cool water for about 10 minutes to create a kelp broth. Remove the kelp after steeping, as its slimy texture can make the broth cloudy.
Step 3
Thinly slice the red and green chilies diagonally for an attractive presentation. If you prefer less heat, you can remove the seeds by gently pressing with the tip of a knife. Soaking them briefly in water can also reduce spiciness and enhance crispness.
Step 4
To the prepared kelp broth, add 3 Tbsp of Korean soup soy sauce and a pinch of salt for seasoning. Stir in 4 Tbsp of vinegar and 4 Tbsp of oligosaccharide to create the sweet and tangy cold soup broth. Taste and adjust sweetness or sourness as needed. For an extra chill, place the broth in the freezer for a short while until slightly chilled.
Step 5
Peel and thinly julienne the cucumber. In a bowl, combine the julienned cucumber with 1 Tbsp minced garlic, 1 Tbsp plum extract, 1 Tbsp soy sauce, and 1 tsp Korean soup soy sauce. Gently mix to marinate the cucumber, ensuring it retains its crisp texture.
Step 6
Add the squeezed seaweed to the bowl with the marinated cucumber. Gently toss everything together until well combined, making sure the seaweed isn’t clumped. Letting it sit for a few minutes will allow the flavors to meld.
Step 7
Pour the chilled cold soup broth over the cucumber and seaweed mixture. Stir gently to integrate the flavors.
Step 8
Garnish the soup with the sliced red and green chilies. Sprinkle 1 tsp of toasted sesame seeds over the top for a final touch of flavor and visual appeal.
Step 9
Ladle the delicious seaweed and cucumber cold soup into serving bowls. Add the 15 ice cubes generously for maximum refreshment. Serve immediately and enjoy this cooling Korean summer classic!
