Kim Dae-seok's Cold Seaweed and Cucumber Soup

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.