Korean Cold Seaweed Cucumber Soup
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English cucumber thinly sliced into matchsticks
dried sea kelp (dashima)
Korean soup soy sauce (gukganjang)
rice or white vinegar
garlic finely minced
Korean chili flakes (gochugaru)
toasted sesame seeds
green onion finely chopped
salt to taste
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.
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