Main ingredients 🥩
dried kelpcucumberred chili peppergreen chili peppertuna sauceplum syrupvinegarsesame seedsred pepper powder
Lim Sung-geun's Kelp Cucumber Cold Soup
A refreshing cold soup with deep umami flavor from tuna sauce and blanched kelp, perfectly eliminating any fishy odor by briefly scalding the soaked kelp for just 10 seconds.
🙋 Recommended for
- ⭐ Those looking for a refreshing, tangy-sweet soup to stimulate appetite during summer
- ⭐ People hesitant to make cold soups due to the characteristic fishy smell of kelp
Ingredients needed 🛒3 servings
- chopped dried kelp 5g (about 2 tablespoons)
- cucumber 1 piece
- a small amount of red chili pepper
- a small amount of green chili pepper
- water 3 cups (600ml)
- ice 2 cups
- tuna sauce 6 tablespoons
- plum syrup 4 tablespoons
- vinegar 4 tablespoons
- crushed whole sesame seeds a small amount
- red pepper powder a small amount
Recipe 🍳
- Soak 5g of dried kelp in water until fully softened.
- Wash the cucumber thoroughly and slice it thinly; chop the red and green chili peppers finely.
- In a bowl, mix 3 cups of water with 2 cups of ice.
- Add 6 tablespoons of tuna sauce, 4 tablespoons of plum syrup, and 4 tablespoons of vinegar to the chilled water and stir well to create the cold soup base.
- Blanch the soaked kelp in boiling water for exactly 10 seconds, then immediately rinse under cold water and squeeze out excess moisture.
- Add the sliced cucumber, chopped chili peppers, and blanched kelp to the prepared cold soup broth.
- For personal taste, crush whole sesame seeds by hand and sprinkle a little red pepper powder on top to finish.
- Soak the kelp and cut the cucumber and chili peppers into appropriate sizes.
- Mix tuna sauce, plum syrup, and vinegar into water and ice to make a refreshing broth.
- Blanch the soaked kelp in boiling water for 10 seconds, then rinse under cold water and squeeze dry.
- Add cucumber, chili peppers, and kelp to the prepared broth, then sprinkle crushed sesame seeds and red pepper powder to finish.
Cooking tips 💡
- Do not use soaked kelp directly, as it may develop a fishy smell in cold soup; always blanch it in boiling water for 10 seconds and rinse under cold water before using.
- Use clear, golden-hued tuna sauce rather than darker ones to keep the cold soup broth clear and clean.
- Maintain a ratio of about 1.5 tablespoons of tuna sauce per cup of water to ensure the seasoning remains balanced even as ice melts.
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