Kim Dae-seok's Lemon Cucumber Cold Soup

• 2 large cucumbers
• half a lemon (for juice)
• half an onion
• 2 cloves of garlic
• 1 green chili pepper
• 1 red chili pepper
• 1 liter of water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons dried anchovy sauce
• 2 tablespoons plum syrup
• 4 tablespoons soy sauce
• 1/4 cup vinegar (based on paper cup measurement)
• 1 tablespoon sesame seeds
• adequate amount of ice cubes

Recipe 🍳

Cooking tips 💡

• Avoid using store-bought seasoned garlic as it can make the broth cloudy and overly sharp; always use whole garlic crushed and finely chopped by hand for a clean taste and better aroma.
• Adding fresh lemon juice alongside vinegar enhances the depth of sourness and effectively neutralizes any fishy undertone in the cucumber.
• As ice melts, the broth becomes gradually less salty, so it's best to season slightly saltier than usual at the beginning.

Recommended for 🙋

• ⭐People who want to quickly prepare a refreshing soup without fire during hot summer days.
• ⭐Those dissatisfied with traditional cucumber cold soup being bland or overly sharp in sourness.
• ⭐Anyone wanting to enjoy a refined Korean cold noodle soup enhanced with the bright aroma of lemon.