Korean Cold Seaweed Cucumber Soup
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!
Ingredients
- 1/2 English cucumber thinly sliced into matchsticks
- 1 roasted seaweed
- 1 dried sea kelp (dashima)
- 3-4 cup mineral water
- 1 tbsp Korean soup soy sauce (gukganjang)
- 2 tbsp sugar
- 3 tbsp rice or white vinegar
- 1 clove garlic finely minced
- 1 tsp Korean chili flakes (gochugaru)
- 1 tbsp toasted sesame seeds
- 1 green onion finely chopped
- salt to taste
Instructions
- 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.