Refreshing and Tangy Dried Seaweed Cold Soup
Easy and Delicious Dried Seaweed Cold Soup Recipe for Summer
Dried seaweed is a pantry staple, offering convenience and versatility in the kitchen. This recipe provides a simple way to create a refreshingly tangy and flavorful cold soup using dried seaweed. If you’re concerned about any potential fishy taste, a great tip is to add half a lemon or a splash of lemon juice (about 30g of dried seaweed per half lemon) to neutralize it and add a bright, zesty flavor. Watch at 00:07 for tips on rehydrating dried seaweed, and at 02:26 to see the final refreshing cold soup!
Main Ingredients- 50g dried seaweed
- 10 ice cubes
Seasoning and Vegetables- 3 Tbsp vinegar
- Pinch of salt
- 2 Tbsp sugar
- 1/2 cucumber
- 1/2 red chili pepper
- 150ml water
- 3 Tbsp vinegar
- Pinch of salt
- 2 Tbsp sugar
- 1/2 cucumber
- 1/2 red chili pepper
- 150ml water
Cooking Instructions
Step 1
Rehydrate the dried seaweed in cold water until soft and pliable. Drain thoroughly and rinse clean. Cut the seaweed into bite-sized pieces using scissors or a knife. (Tip: If the seaweed is still a bit tough, you can briefly blanch it in hot water.)
Step 2
In a bowl, combine the prepared seaweed with 3 tablespoons of vinegar, 2 tablespoons of sugar, and a pinch of salt to taste. Gently mix and massage the ingredients into the seaweed, allowing it to marinate and absorb the flavors.
Step 3
Wash the half cucumber well, remove the seeds by rotating your peeler around the inside (this is called ‘돌려깎기’ in Korean and helps avoid excess moisture), and then slice it into thin julienne strips.
Step 4
Remove the seeds from the half red chili pepper and slice it thinly on an angle (bias cut). This adds a beautiful color contrast. If you don’t have red chili, you can substitute with red bell pepper.
Step 5
Add the julienned cucumber and diagonally sliced red chili pepper to the marinated seaweed. Mix gently. The added vegetables contribute a delightful texture and fresh flavor to the cold soup.
Step 6
Finally, pour in 150ml of water and stir everything together. Taste the soup and adjust seasoning if necessary by adding more salt or sugar. Serve the cold soup in bowls, topping with about 10 ice cubes for an extra refreshing experience.
