Refreshing and Tangy Seaweed Cold Soup
Refreshing and Tangy Seaweed Cold Soup
Beat the Heat and Dusty Air with this Refreshing Seaweed Cold Soup
It’s getting warmer than usual on Children’s Day, and the air outside feels so stuffy! To make a cool and refreshing seaweed cold soup for my family this evening, I’m using these delicious cucumbers that cost only 1,000 won for three. This simple yet flavorful dish is perfect for a hot day.
Main Ingredients- 40g Dried cut seaweed
- 1 Cucumber
- 1/2 Onion
- 2 Korean green chili peppers (mild variety)
- 1000ml Cold water
Seasoning- 15g Sugar (1.5 Tbsp)
- 30ml White soy sauce (2 Tbsp)
- 30ml Vinegar (2 Tbsp)
- 30ml Lemon juice (2 Tbsp)
- 15g Sugar (1.5 Tbsp)
- 30ml White soy sauce (2 Tbsp)
- 30ml Vinegar (2 Tbsp)
- 30ml Lemon juice (2 Tbsp)
Cooking Instructions
Step 1
First, prepare 40g of dried cut seaweed, which is readily available in most stores and convenient to use.
Step 2
Soak the dried seaweed in cold water for about 30 minutes until it’s fully rehydrated. Rinse it thoroughly two to three times under running cold water to remove any impurities, and then squeeze out as much water as possible. This step helps to remove the salty and slightly fishy taste of the seaweed, resulting in a cleaner flavor.
Step 3
Prepare the fresh cucumber, the slightly pungent onion, and the crisp Korean green chili peppers. For the cucumber, you can optionally scoop out the seeds before thinly slicing it into matchsticks. Slice the onion and Korean green chili peppers into similar fine matchsticks. Using fresh vegetables will greatly enhance the overall taste of the cold soup.
Step 4
Now, let’s make the delicious seasoning sauce. Combine the sugar, white soy sauce, vinegar, and lemon juice listed in the ingredients. Stir well until the sugar is completely dissolved. (Tip: The ‘white soy sauce’ mentioned here is a low-sodium soy sauce I developed. It has a milder saltiness than regular soy sauce, which helps to bring out the natural flavors of the ingredients while adding umami. You can substitute it with regular light soy sauce if needed.)
Step 5
Add the prepared seasoning sauce to the squeezed seaweed and gently mix it in. Ensure the seasoning coats the seaweed evenly. Let it marinate in the refrigerator for about 15 minutes. This resting period allows the flavors to meld beautifully.
Step 6
Add the julienned onion and Korean green chili peppers to the marinated seaweed. Gently toss them together. This step helps to maintain the crisp texture of the vegetables.
Step 7
Next, add the julienned cucumber and mix gently. Finally, sprinkle with toasted sesame seeds for a nutty aroma. Mix everything together softly so as not to break the ingredients.
Step 8
Pour in 1000ml of cold water and stir well. The key to a great cold soup is its refreshing chill, so using pre-chilled water is highly recommended. Taste the soup, and if you find it a bit bland, add a tiny pinch of salt to adjust the seasoning.
Step 9
There you have it – almost complete! Serve the chilled seaweed cold soup and, just before eating, drizzle a little lemon juice over the top. This adds a wonderful zesty aroma and brightens the flavors. Enjoy your delicious, tangy, and refreshing seaweed cold soup!
