Kim Dae-seok's Bean Sprout Cold Soup

• bean sprouts 400g
• dried kelp 1 piece (10g)
• vinegar half large spoon
• cucumber half
• green onion 18cm
• red pepper 1
• chili pepper 1
• soy sauce 2 large spoons
• minced garlic 1 large spoon
• salt full large spoon
• toasted sesame seeds 1 large spoon
• water 1.6L
• ice as needed

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.