Kim Dae-seok's Bean Sprout and Roasted Seaweed Cold Soup

• bean sprouts 300g
• kelp 10g
• water 1.2L
• red chili pepper 1 piece
• green chili pepper 1 piece
• soy sauce 1 tablespoon
• salt 1 tablespoon
• plum syrup 1 tablespoon
• minced garlic 1/2 tablespoon
• vinegar 1 tablespoon
• roasted seaweed 4 sheets
• toasted sesame seeds 1 tablespoon
• ice cubes as needed

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.