Kim Dae-seok's Bean Sprout and Roasted Seaweed Cold Soup
A refreshing and crisp summer cold soup made with a savory broth simmered from kelp and bean sprouts, enhanced with roasted seaweed and plum syrup.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not add salt when boiling bean sprouts, as it will make them tough—boiling without salt ensures crispness.
- Always use roasted seaweed to eliminate any fishy odor and bring out its rich, nutty flavor.
- Since ice melts and dilutes the broth, season slightly stronger than usual at the end.
- Using plum syrup instead of sugar adds to the flavor and clean finish of the cold soup.
Recommended for
- Those seeking a refreshing and clean-tasting soup on hot days.
- People curious about the proper technique to preserve the crisp texture of bean sprouts.
- Home cooks looking to repurpose leftover roasted seaweed into a unique cold soup.
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