Plum and Soybean Sprout Cold Soup (Maesil Kongnamul Naengguk)
Alto-ran’s Plum Soybean Sprout Cold Soup & Cucumber Cold Soup Recipe
Enjoy a refreshing cold soup made with plum syrup, a popular June preserve, complemented by the crispness of soybean sprouts and refreshing cucumber! This revitalizing dish is perfect for a hot summer day.
Soup Ingredients- 100g fresh soybean sprouts
- 90g crisp white cucumber
- 1 Cheongyang pepper (for spiciness)
- 1 red chili pepper (for color)
- 1 handful of green onions (scallions)
- A pinch of sesame seeds
Broth Ingredients- 1.5L water
- 200g radish (for broth)
- 30g green onion (large pieces)
- 10g dried kelp (dashima)
- 1 Tbsp salt
- 50ml apple cider vinegar
- 20ml plum syrup
- 4.5 Tbsp sugar
- 1 tsp minced garlic
- 1.5L water
- 200g radish (for broth)
- 30g green onion (large pieces)
- 10g dried kelp (dashima)
- 1 Tbsp salt
- 50ml apple cider vinegar
- 20ml plum syrup
- 4.5 Tbsp sugar
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, thoroughly wash the white cucumber, remove the seeds if desired, and thinly julienne it. Slicing it thinly ensures it retains a crisp texture and blends well with the broth.
Step 2
Finely chop the Cheongyang pepper and red chili pepper. The Cheongyang pepper adds a pleasant kick, while the red chili pepper contributes a vibrant color.
Step 3
Finely chop the green parts of about 4 green onions to add a fresh aroma.
Step 4
In a pot, combine 1.5L of water, the roughly chopped radish (200g), and large pieces of green onion (30g). Bring to a boil and simmer for 8 minutes to extract the refreshing flavors. After 8 minutes, add the dried kelp (10g) and simmer for another 5 minutes. Strain the broth through a sieve to get a clear liquid. (Tip: Using thinly julienned radish allows you to extract its cool flavor more quickly without extended simmering. This broth base helps to highlight the fresh taste of the soybean sprouts and cucumber.)
Step 5
Return the strained broth to the pot and bring it to a boil. Once boiling, add the washed soybean sprouts (100g) and blanch for exactly 3 minutes. Overcooking will make them mushy, so a short blanch is crucial for maintaining their crispness. Immediately rinse the blanched sprouts under cold water to stop the cooking and drain them well. (Tip: Blanching soybean sprouts in the broth infuses the broth with their refreshing essence, enhancing the overall flavor.)
Step 6
In a large bowl, combine the prepared broth, blanched soybean sprouts (100g), and julienned white cucumber (90g). Add the minced garlic (1 tsp), chopped Cheongyang and red chili peppers, and chopped green onions. Finally, stir in the plum syrup (20ml or 1.5 Tbsp), apple cider vinegar (50ml or 3.5 Tbsp), sugar (4.5 Tbsp), salt (1 Tbsp), and a pinch of sesame seeds. Mix everything well to combine. This completes your delicious Plum and Soybean Sprout Cold Soup. Adjust the sugar and vinegar to your taste for the perfect balance.
