Refreshing and Crisp Seaweed and Cucumber Cold Soup
Easy Seaweed and Cucumber Cold Soup Recipe Using Dongchimi Broth
A simple and quick seaweed and cucumber cold soup made with just one pack of dongchimi (Korean radish kimchi) broth. This refreshing soup is perfect for summer, stimulating your appetite with its crisp texture and bright flavors. The harmony between the crunchy cucumber and tender seaweed, enhanced by the unique coolness and umami of dongchimi, makes this a truly special dish.
Cold Soup Ingredients- Dried seaweed, rehydrated (based on dry measure) 1 Tbsp
- Cucumber 1/2
- Green chili pepper (optional)
- Red chili pepper (for color, optional)
Refreshing Dongchimi Broth Base- Store-bought Dongchimi broth 1 pack (approx. 500ml – 1L)
- Apple cider vinegar 5 Tbsp (or adjust to taste)
- Sugar 2 Tbsp (or adjust to taste)
- Sesame seeds, for garnish
- Store-bought Dongchimi broth 1 pack (approx. 500ml – 1L)
- Apple cider vinegar 5 Tbsp (or adjust to taste)
- Sugar 2 Tbsp (or adjust to taste)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the main ingredients for the cold soup and the broth ingredients. You’ll need 1 tablespoon of dried seaweed, half a cucumber, and some green and red chili peppers for color and flavor. For the broth, gather 1 pack of store-bought dongchimi broth, 5 tablespoons of apple cider vinegar, 2 tablespoons of sugar, and a sprinkle of sesame seeds for a nutty aroma.
Step 2
Prepare the rehydrated seaweed. Soak 1 tablespoon of dried seaweed in cold water until fully plumped. Once rehydrated, rinse the seaweed thoroughly several times under running water to remove any slimy residue. Gently squeeze out excess water and set aside. Be careful not to soak it for too long, as it can become mushy.
Step 3
Wash the cucumber and trim off both ends. Slice it thinly into julienne strips. Finely chop the green and red chili peppers. If you enjoy a spicy kick, increase the amount of green chili. If you only want color, you can use just the red chili pepper.
Step 4
Make the refreshing dongchimi broth base. Pour 1 pack of chilled dongchimi broth into a sufficiently large bowl. Add 5 tablespoons of apple cider vinegar and 2 tablespoons of sugar, then stir well to combine. The amount of vinegar and sugar can be adjusted based on the saltiness and sweetness of your dongchimi broth. It’s important to taste and balance the sour and sweet flavors.
Step 5
Now, add the prepared ingredients to the broth to complete the cold soup. Add the squeezed seaweed, julienned cucumber, and chopped chili peppers to the dongchimi broth mixture you made in step 3. Gently mix everything together. Finally, sprinkle some sesame seeds on top for a nutty fragrance, and your delicious seaweed and cucumber cold soup is ready.
Step 6
Using dongchimi broth makes it incredibly easy and quick to make a delicious seaweed and cucumber cold soup without needing extra seasoning. On a hot summer day, beat the heat with the refreshing broth and crisp texture of this invigorating seaweed and cucumber cold soup!
