Kim Dae-seok's Bean Sprout Cold Soup
A refreshing cold soup made with bean sprouts and dried kelp stock, enhanced with pickled cucumber and half a tablespoon of vinegar for a crisp, lively flavor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Cook bean sprouts for exactly 2 minutes and 30 seconds to avoid toughness—too long and they become mushy. Immediately rinse in cold water after boiling to maximize crispness.
- Marinating cucumber in soy sauce beforehand ensures the flavor penetrates the vegetable, preventing it from tasting bland or separate.
- Do not add minced garlic when boiling bean sprouts—add it only when seasoning the broth to preserve a clean aroma.
- After slicing red pepper, rinse it under cold water and remove all seeds to prevent the broth from turning reddish and maintain a clear, fresh appearance.
- Since ice will melt and dilute the broth over time, season the broth slightly saltier than usual to maintain flavor balance.
Recommended for
- Those who want a quick and easy soup during hot summer days when cooking over the stove is exhausting.
- Anyone seeking the classic recipe for a clean, crisp, non-odorous bean sprout cold soup.
- People craving a refreshing, icy, tangy coolness to beat the summer heat.
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