Refreshing and Sweet-Sour Cucumber and Seaweed Cold Soup
Refreshing and Sweet-Sour Cucumber and Seaweed Cold Soup
How to Make Cucumber and Seaweed Cold Soup: A Simple Summer Side Dish Recipe
As the heat intensifies, a craving for refreshing dishes arises. Introducing a simple and quick Cucumber and Seaweed Cold Soup that can be made without cooking, perfect for a summer side dish. This recipe, inspired by Baek Jong Won, is incredibly easy and guarantees a burst of cooling flavor that will invigorate your senses. While some recipes involve blanching the ingredients, this version highlights the fresh, natural taste of the components without any cooking. We’ll share the blanched method next time! Ready to make this delightfully tangy and sweet cold soup that’s perfect for beating the heat?
Main Ingredients- Dried seaweed 10g
- Cucumber 2/3
- Green chili pepper 1
- Red chili pepper 1 (optional)
- Onion 1/2
- Green onion (white part) 15cm
- Plain water 600ml (3 cups)
Seasoning & Other Ingredients- Soy sauce for soup 4 Tbsp
- Tuna extract 2 Tbsp (or fish sauce)
- Vinegar 4 Tbsp (e.g., rice vinegar or apple cider vinegar)
- Sugar 3 Tbsp
- Minced garlic 1 Tbsp
- Sesame seeds, a pinch
- Ice 1 cup (adjust to taste)
- Soy sauce for soup 4 Tbsp
- Tuna extract 2 Tbsp (or fish sauce)
- Vinegar 4 Tbsp (e.g., rice vinegar or apple cider vinegar)
- Sugar 3 Tbsp
- Minced garlic 1 Tbsp
- Sesame seeds, a pinch
- Ice 1 cup (adjust to taste)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Place the dried seaweed in a bowl and soak it in cold water for about 5 minutes until softened. Once pliable, gently rub it with your hands to remove any debris and rinse it thoroughly under running water about three times until the water runs clear. Squeeze out excess water. Be careful not to soak it for too long, as this can dilute its flavor.
Step 2
Wash the cucumber clean. Lightly rub the cucumber skin with a pinch of coarse salt; this helps to remove impurities lodged in the ridges. Rinse thoroughly under running water and pat dry.
Step 3
Now, let’s prepare the flavor base for our cold soup. (Note: Chef Baek Jong Won often uses a ratio of 6 parts vinegar, 1 part salt, 4 parts sugar, and 6 cups of water. However, today we’re using soy sauce and tuna extract for a slightly different profile, adjusting the sugar to my preference.) For this recipe, we’ll use 4 Tbsp of soup soy sauce, 2 Tbsp of tuna extract, 4 Tbsp of vinegar, and 3 Tbsp of sugar. Feel free to adjust these quantities based on your taste.
Step 4
Prepare the vegetables. Cut the rehydrated seaweed into bite-sized pieces. Thinly julienne the cucumber and the onion. Finely chop the green onion, green chili pepper, and red chili pepper. The red chili pepper adds color but can be omitted if you prefer less heat. Have plenty of ice ready.
Step 5
In a large bowl, combine the prepared seaweed, julienned cucumber, and julienned onion. Add 1 Tbsp of minced garlic and 2 Tbsp of tuna extract. Mix gently to combine.
Step 6
Next, add 4 Tbsp of soup soy sauce and 4 Tbsp of vinegar. Gently toss everything together to season. (Tip: Chef Baek Jong Won often uses salt instead of soup soy sauce for cucumber cold soup. While salt provides a cleaner taste, soup soy sauce adds a deeper, richer flavor, reminiscent of restaurant-style cold soups. Tuna extract acts like a flavor enhancer, boosting the overall umami.)
Step 7
You don’t need to make a separate broth; plain water works perfectly for a delicious cucumber cold soup. If serving immediately, add 600ml (3 cups) of cold water and adjust the sweetness and tanginess with additional sugar and vinegar to your liking. Finally, add plenty of ice for maximum refreshment. If you plan to make it ahead, season the vegetables with the base ingredients, then prepare the refreshing soup separately by mixing cold water with sugar and vinegar. Chill this soup base in the refrigerator and pour it over the seasoned ingredients just before serving for an extra cool and delicious experience.
Step 8
Ladle the finished Cucumber and Seaweed Cold Soup into serving bowls. Sprinkle a pinch of sesame seeds on top for a nutty aroma. (I forgot to add them initially and sprinkled them on afterward, but it’s best to add them from the start! Sometimes these little things slip my mind. ㅠㅠ) Enjoy this refreshingly tangy and sweet cold soup to beat the summer heat!
