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Korean Cold Cucumber Seaweed Soup

Korean Cold Seaweed Cucumber Soup

Holly Ford
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Prep Time 15 mins
Total Time 15 mins

Ingredients
  

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.
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