Spicy & Refreshing Seaweed Cucumber Salad & Cold Soup
Summer Delight! Easy Recipe for Both Seaweed Cucumber Salad and Cold Soup
Introducing a versatile recipe that allows you to enjoy both the popular summer dish, Seaweed Cucumber Salad (Michyeo Oi Cho Muchim), and refreshing Cucumber Cold Soup (Miyeok Oi Naengguk) simultaneously. The combination of rehydrated seaweed and crisp cucumbers, dressed in a tangy and sweet sauce, will awaken your appetite. The cool broth is perfect for beating the heat. This recipe uses simple ingredients and is easy for anyone to make, so give it a try!
Main Ingredients- 100g rehydrated dried seaweed
- 1 fresh cucumber
- 1 red chili pepper (for color)
- 1 Tbsp sugar (for salad dressing)
- 2 Tbsp vinegar (for salad dressing)
- 1/2 tsp salt (for salad dressing)
- 1 tsp toasted sesame seeds (for garnish)
Chilled Soup Broth Ingredients- 1.5 Tbsp sugar (for soup)
- 3 Tbsp vinegar (for soup)
- 1 tsp salt (for soup)
- 2 cups cold water
- 1.5 Tbsp sugar (for soup)
- 3 Tbsp vinegar (for soup)
- 1 tsp salt (for soup)
- 2 cups cold water
Cooking Instructions
Step 1
First, prepare the broth for the refreshing and clean Cucumber Cold Soup. In 2 cups of cold water, dissolve 1.5 Tbsp sugar, 3 Tbsp vinegar, and 1 tsp salt. Stir well until the sugar and salt are completely dissolved. This broth will be the base flavor of your cold soup.
Step 2
Rehydrate the dried seaweed by soaking it in water for the recommended time. Once rehydrated, rinse it thoroughly under running water until clean. After washing, drain the seaweed well in a colander to remove excess water, ensuring it won’t be watery in your dish.
Step 3
For the cucumber, use a vegetable peeler to create decorative stripes by peeling in sections; this makes it more appealing. Then, thinly slice the cucumber into julienne strips. Finely chop the red chili pepper after removing the seeds, adding color and a hint of spice.
Step 4
In a large bowl, combine the rehydrated seaweed, julienned cucumber, and chopped red chili pepper. Add 1 Tbsp sugar, 2 Tbsp vinegar, and 1/2 tsp salt for the salad dressing. Gently mix everything together with your hands by lightly squeezing and tossing (called ‘jomul jomul’ in Korean) until well combined. Be careful not to mash the ingredients.
Step 5
The well-mixed seaweed and cucumber can be served separately as a delicious Seaweed Cucumber Salad. Taste it and if you prefer it tangier, add another 1/2 Tbsp of vinegar to adjust to your liking. For an extra touch of flavor, sprinkle with toasted sesame seeds.
Step 6
Now, take the remaining seaweed and cucumber mixture (before portioning for the salad) and pour the prepared chilled soup broth over it. This will create a delicious Seaweed Cucumber Cold Soup! By serving the separated Seaweed Cucumber Salad alongside the cold soup, you can enjoy two wonderful summer dishes at once: the tangy salad and the refreshing cold soup.
