Chilled Cucumber Soup (Oe NaengGuk)

Chilled Cucumber Soup (Oe NaengGuk)



1/3 cup hydrated seaweed, chopped bite size

1 small Korean cucumber, or Kirby, julienned

1/2 small onion, sliced

1/2 Tbsp garlic, minced

1/3 cup green onion, chopped

1/2 Korean red pepper, sliced

1/2 Korean green pepper, sliced


Soup Ingredients:

2 cup water

2 ½ tsp sea salt

3 ½ tsp sugar

2 Tbsp vinegar

½ Tbsp sesame seeds

  1. Combine all soup ingredients in a large mixing bowl. Dissolve well and set aside.
  2. Prep all the vegetables: chop, slice and julienne as needed. Combine into large mixing bowl.
  3. Serve cold and add ice cubes before serving.

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