Kim Dae-seok's Cold Seaweed and Cucumber Soup

• half a white cucumber (187g)
• 20g dried seaweed
• half an onion
• 15g minced garlic
• 2 green chili peppers
• 1 red chili pepper
• 4 tablespoons soy sauce (24g)
• 3 tablespoons plum syrup extract (18g)
• 5 tablespoons hanchosalt (30g)
• 1/4 cup sugar (35g)
• 7 parts cup of Hwanman vinegar (110g)
• 1 pack cold noodle broth
• 2 tablespoons sesame seeds (6g)
• 2L fresh water
• 15 ice cubes

Recipe 🍳

Cooking tips 💡

• seaweed must be blanched in boiling water for exactly 20 seconds—no more—to maintain a firm, chewy texture without becoming soft.
• Adding one pack of store-bought cold noodle broth gives the soup a rich, restaurant-quality tangy-sweet flavor with deep umami.
• Using high-acidity Hwanman vinegar enhances the sharp, refreshing kick and bright flavor of the cold soup.
• For a cleaner broth flavor, use freshly chopped garlic instead of pre-minced garlic.

Recommended for 🙋

• ⭐Those who want to quickly make a fail-proof cucumber cold soup using store-bought cold noodle broth.
• ⭐People looking to revive their appetite in summer with a tangy and refreshing broth.
• ⭐Anyone who wants to enjoy crisp, crunchy seaweed by mastering the exact blanching timing.