Refreshing Soybean Sprout and Cucumber Cold Soup: A Summer Delight to Beat the Heat!
Refreshing Soybean Sprout and Cucumber Cold Soup: A Summer Delight to Beat the Heat!
How to Make Soybean Sprout and Cucumber Cold Soup: A July Seasonal Dish, Perfect Cold Soup for Summer Side Dish
On sweltering summer days, when a hot soup feels unappealing, how about a refreshing cold soybean sprout soup? This cold soup, featuring soybean sprouts, crisp cucumbers, and spicy Cheongyang peppers, is a perfect summer side dish that stimulates your appetite. While soybean sprouts alone might be a bit plain, adding cucumbers and chili peppers enhances the freshness and spiciness, making it so delicious you’ll want to finish the whole bowl! This #SoybeanSproutRecipe, #SoybeanSproutCucumberColdSoup, is an economical yet nutritious way to enjoy summer. Forget hot soybean sprout soup; this refreshing cold version is so good you’ll want to drink it straight from the bowl! Let’s make this amazing soybean sprout and cucumber cold soup together!
Main Ingredients- 100g blanched soybean sprouts
- 3/4 cucumber
- 2 Cheongyang peppers
- 1 red chili pepper
- 2 Tbsp minced green onion
- 1/2 Tbsp minced garlic
Broth Ingredients- 1 cup water from boiling soybean sprouts
- 2 cups water
- 1 Tbsp fine salt
- 4 Tbsp sugar
- 6 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
- 1 cup water from boiling soybean sprouts
- 2 cups water
- 1 Tbsp fine salt
- 4 Tbsp sugar
- 6 Tbsp vinegar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the seasoning base for the cold soup. Following a recipe standard (like Baek Jong-won’s), for 600ml of water, use 4 Tbsp sugar, 1 Tbsp salt, and 6 Tbsp vinegar. (In this recipe, we’ve used 3 Tbsp sugar and a mix of 4 Tbsp brown rice vinegar and 2 Tbsp mulberry vinegar.) Rinse the soybean sprouts thoroughly 3-4 times under running water and drain.
Step 2
Place the rinsed soybean sprouts in a pot. Add 1/2 Tbsp salt and 1 cup of water. Since the water used to boil the sprouts will be part of the cold soup broth, make sure to use a generous amount.
Step 3
After boiling the soybean sprouts, immediately drain them and rinse under cold running water to remove heat. For extra coolness, rinse them briefly in ice water before draining. Mix the reserved sprout-boiling water with ice cubes and the 2 cups of fresh water to create the chilled broth for the cold soup.
Step 4
Wash the cucumber well. Use a vegetable peeler to remove the skin in a spiral pattern if desired, then slice it thinly into julienne strips. Slicing them not too thinly will help maintain their crispiness.
Step 5
Combine the drained soybean sprouts and julienned cucumber in a bowl. Gently mix them together.
Step 6
Finely chop the green onion. Seed the Cheongyang peppers and red chili peppers and chop them finely as well. Add the chopped aromatics to the bowl with the soybean sprouts and cucumber. The Cheongyang peppers will add a nice kick of spice, while the red chili pepper adds a vibrant color.
Step 7
To the bowl, add 3 Tbsp sugar, 4 Tbsp vinegar, and 1/2 Tbsp minced garlic. Gently toss everything together to coat the ingredients evenly. Be careful not to overmix, as this can make the soybean sprouts mushy.
Step 8
In the prepared cold soup broth (sprout water mixed with fresh water), add plenty of ice cubes to chill it thoroughly. When seasoning, remember that the ice will melt and dilute the flavor. Therefore, season it slightly saltier than you normally would. Add 1 Tbsp of salt to adjust the taste.
Step 9
Add 4 Tbsp of vinegar and 2 Tbsp of mulberry vinegar to the broth for a pleasant tartness. Finally, sprinkle in 1 Tbsp of toasted sesame seeds for a nutty aroma. Your delicious sweet, sour, and refreshing Soybean Sprout and Cucumber Cold Soup is now complete!
Step 10
Ladle the finished cold soup into serving bowls. Add a few more ice cubes for an extra chilled and visually appealing presentation. Serve this delicious and inviting soup at your table.
Step 11
This Soybean Sprout and Cucumber Cold Soup is a perfect #JulySeasonalFood and an easy yet delightful #ColdSoup dish.
Step 12
Tip: You can prepare the seasoned soybean sprouts and cucumbers in advance and store them separately from the broth in the refrigerator. Pour the cold broth over them just before serving to ensure maximum freshness and coolness.
