Ingredients for Making Cold Korean Soup
- Pure cold cold water 1 cup
- Vinegar (wine or rice) 2-4 tablespoons
- Sugar 2 teaspoons
- Salt 1 teaspoon (or to taste)
- Fresh cucumber 1-2 pieces (depending on size)
- Fresh carrots 1/2 pieces
- Sea kale (dried or canned) 2-3 tablespoons
- Green onions 2-3 feathers
- Sesame 2 tablespoons
- Sesame oil 2 tablespoons
- Chili pepper (red or green) 1/2 pieces
- Ice to taste
- Main ingredients: Onion, Carrot, Cucumber
- Serving 2 servings
- World CuisineAsian, Oriental
Deep plate or tureen, tablespoon, kitchen knife, cutting board, grater for chopping vegetables, a frying pan, a wooden spatula, a knife for cleaning vegetables.
Making Cold Korean Soup:
Step 1: Prepare the sea kale.
Since I chose dried seaweed, it must first be soaked in a small amount of water on 10-15 minutes. If you use canned, feel free to skip this step and immediately proceed to the preparation of the “broth” for cold Korean soup.
Step 2: We are preparing refueling.
Pour clean chilled water into a deep bowl or small tureen. Add 2-4 tablespoons pour vinegar 2 teaspoons sugar and 1 teaspoon a spoonful of salt. In fact, salt can be less, especially if you don’t really like it. Thoroughly mix all the ingredients for seasoning with each other and add the prepared sea kale to the same place.
Step 3: Prepare the carrots.
Rinse the carrots properly and be sure to peel them. In order to make the cold Korean soup delicious, it is very important to cut the vegetables into thin strips. In the case of carrots, a special grater helps me with this.
Step 4: Prepare the cucumber.
Rinse the fresh cucumbers as you always check for the skin to be bitter, and then cut into thin strips. To do this, first crumble them into thin slices, holding the knife slightly at an angle to make such ovals, and then chop across into thin strips. It's quite simple, the main thing is to get used to it.
Step 5: Prepare the green onions.
Rinse the green onions, cut off the whitish part of the feathers, and crumble the rest into thin rings.
Step 6: Prepare Chili Peppers
Peel the half of the chili pepper from the seeds and rinse it well inside and out. After cleaning, cut it into thin circles or, like all other vegetables, into strips.
Step 7: Prepare Sesame.
Fry the sesame seeds in a dry frying pan, stirring them all the time. Cook until they turn golden on all sides.
Step 8: Cooking Cold Korean Soup.
Let's go back to the gas station, in which we already have sea kale. Add straws from cucumbers and carrots to it, and immediately sprinkle green onions and chili peppers. At the end, pour sesame oil and add the fried sesame seeds. Mix everything and try if there is enough salt and vinegar, if necessary, add them more, and if the seasoning, on the contrary, is too much, dilute the soup with cold water. After you pour the finished dish into portioned plates, add pieces of ice to each.
Step 9: Serve Cold Korean Soup.
Serve cold Korean soup immediately after cooking. Like the familiar okroshka, it is a completely independent dish and is perfect as a refreshing summer lunch.
Enjoy your meal!
- Fresh chili pepper can be replaced with dried ground, or you can not add it at all if the dish has enough sharpness for you.
“I meet recipes where, instead of salt, a couple teaspoons of soy sauce is added to the broth of this cold soup.”
- It happens that carrots are not added to cold Korean soup at all.
- For taste, you can also add finely chopped or grated garlic.