Cucumber and Seaweed Cold Soup: A Summer Delicacy to Beat the Heat
Super Easy Recipe Using Naengmyeon Broth for a Refreshing Summer Side Dish
The weather is getting hotter and hotter these days. We’ve made cucumber and seaweed cold soup, a representative summer dish. It’s even better because you don’t need to use the stove! This recipe is perfect for a refreshing meal on a hot day.
Ingredients
- 1 cucumber
- 5g dried seaweed
- 1 packet of naengmyeon (cold noodle) broth
- 100ml water
- 1 tsp sugar
- Pinch of salt
- 1 Tbsp vinegar
- 1 Tbsp plum extract
- Small amount of green onion (scallions)
- 1/2 cheongyang chili pepper (optional, for spice)
- 1 red chili pepper (for garnish)
- 1 tsp minced garlic
Cooking Instructions
Step 1
Let’s gather all the ingredients for our refreshing cucumber and seaweed cold soup. You’ll need: 1 fresh cucumber, 5g of dried seaweed, 1 packet of store-bought naengmyeon broth, and 100ml of cold water. For seasoning, prepare 1 teaspoon of sugar, a pinch of salt (adjust to your taste), 1 tablespoon of vinegar for tanginess, 1 tablespoon of plum extract for a touch of sweetness, and 1 teaspoon of minced garlic for added flavor. We’ll also use a small amount of chopped green onions (or the white part of a leek), half a cheongyang chili pepper if you like a bit of heat, and one red chili pepper for a beautiful garnish.
Step 2
First, wash the cucumber thoroughly. Then, julienne it into thin matchsticks. You can use a mandoline slicer for convenience and uniformity, or carefully slice it by hand with a knife. Cutting the cucumber thinly will ensure it stays crisp and refreshing in the cold soup.
Step 3
Finely chop the green onions. If you have scallions, they offer a more delicate flavor, but the white part of a regular leek can also be used. These will be added as a garnish later, adding a fresh touch.
Step 4
Rehydrate the dried seaweed by soaking it in cool water for about 10 minutes. Once it becomes tender and pliable, cut it into bite-sized pieces. Pre-cutting it makes it easier to enjoy in the soup. Gently squeeze out any excess water before using.
Step 5
Slice the cheongyang chili pepper and red chili pepper into thin rounds. It’s a good idea to remove the seeds, as they can make the soup look less appealing. You can do this by rinsing the sliced peppers under water, which will help the seeds float away naturally.
Step 6
Here’s another simple way to remove seeds from the chili peppers: After slicing them into rounds, place them in a bowl of water and gently rinse. The seeds will easily detach and float, making them simple to discard.
Step 7
Pour the store-bought naengmyeon broth into a bowl. Mix in 100ml of cold water. For an extra chilled sensation, add a few ice cubes. The broth typically has its own seasoning, but you can adjust it further with a bit more salt or sugar to suit your preference.
Step 8
Add the minced garlic, vinegar, plum extract, sugar, and salt to the naengmyeon broth. Stir everything together with a spoon until well combined. This is the stage where you’ll perfect the overall flavor profile of your soup.
Step 9
Now, let’s add the flavor-enhancing ingredients to the broth. Pour in the vinegar and plum extract for a balanced sweet and sour taste, add salt to season, and a touch of sugar for sweetness.
Step 10
Finally, add the cold water and stir thoroughly with a spoon. Ensure all the seasonings are evenly distributed throughout the broth. This step creates the base for our delicious and icy cold soup.
Step 11
Gently add the rehydrated seaweed, julienned cucumber, thinly sliced chili peppers (both types), and chopped green onions into the seasoned broth.
Step 12
Instead of mixing everything immediately, let the ingredients settle for a moment. When you serve the soup, stirring just before eating makes for a more visually appealing presentation, resembling a beautifully arranged dish. A sprinkle of sesame seeds on top will add a final touch of flavor and aroma.
Step 13
Here is the beautifully finished cucumber and seaweed cold soup! The combination of tender seaweed, vibrant chili peppers, crisp cucumber, and fresh green onions is incredibly refreshing. While it’s delicious right away, chilling it in the refrigerator for a while will enhance its coolness and flavor. For an elegant presentation, gently stir just before serving and garnish with sesame seeds. Enjoy this cooling and delightful soup to beat the summer heat!
