Korean Cold Seaweed Cucumber Soup
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This cold Korean seaweed and cucumber soup (ooi miyuk nangguk) is a popular summer side dish. The tangy refreshing flavor of the broth will help cool down the summer heat. No need to cook!
Keyword cold soup, cucumber, Korean cucumber soup, seaweed cucumber soup, summer
Prep Time 15 minutes mins
Total Time 15 minutes mins
Soak the sea kelp in mineral water and set aside.
Soak the dried seaweed cuts in cold water for 10-15 minutes. Drain and squeeze out the excess water. Cut to smaller size if needed.
Place the seaweed in a large bowl, add the soy sauce for soup, sugar, vinegar, garlic, chili flakes, and sesame seeds; Mix well.
Add the cucumber and green onion to the seaweed mixture. Pour the sea kelp stock and mix well. Taste and adjust seasoning for your liking.