Refreshing Omija Berry Vinegar Cold Seaweed Soup
Altoran Lim Sung-geun’s Omija Berry Vinegar Seaweed Cold Soup Recipe
Hello everyone! In the heat of summer, nothing is more refreshing than a cold soup. This cold seaweed soup, enhanced with the unique flavor of Omija berry vinegar, is not only delicious but also incredibly healthy. Seaweed is packed with alginic acid and laminarin, which are beneficial for preventing adult diseases like heart disease, stroke, and obesity. Alginic acid, in particular, helps prevent the oxidation of cholesterol in the blood, strengthening blood vessels and offering excellent protection against heart conditions. The soluble dietary fiber found abundantly in seaweed also helps lower blood cholesterol levels. Today, we’ll be making Lim Sung-geun’s signature Omija berry vinegar seaweed cold soup, a recipe featured on Altoran, using fresh seaweed and crisp cucumbers for a perfectly balanced and invigorating dish.
Main Ingredients- 15g Dried Seaweed (expands to approx. 150g when rehydrated)
- 1 Cucumber
- 3 Cheongyang Peppers (Korean chili peppers)
- 1 Red Bell Pepper
- 5 cloves Garlic
Cooking Instructions
Step 1
Start by preparing 15g of dried seaweed. Dried seaweed expands to about 10 times its original volume when rehydrated, so make sure to use a large enough bowl and plenty of water.
Step 2
For a chewier texture, soak the seaweed for about 5 minutes. If you prefer a softer, more tender seaweed, soak it for about 10 minutes. Soaking for too long can make the seaweed mushy, so avoid exceeding 10 minutes. We’ll soak for 10 minutes today for a tender result.
Step 3
Bring a pot of water to a boil. Blanch the rehydrated seaweed for just 30 seconds, then immediately transfer it to a bowl of cold water. Rinse it twice in cold water and then squeeze out any excess water thoroughly. Squeezing out the water is crucial to prevent the final soup from becoming too diluted.
Step 4
Once the water is squeezed out, cut the seaweed into bite-sized pieces. About 2-3 cm in length is ideal for enjoying with the broth.
Step 5
Wash the cucumber well. Trim off both ends, as they can sometimes be bitter. Slice the ends off at an angle.
Step 6
Here’s a helpful tip for slicing cucumbers: place your knife flush against the cucumber as you slice. This technique allows you to cut the cucumber into even slices, which can then be easily julienned without needing to realign them. Slice the cucumber thinly on an angle (about 0.3cm thick) into matchsticks.
Step 7
Cut the red bell pepper in half lengthwise. Use a small spoon to scrape out the seeds and pith from the inside. Then, slice the pepper into thin matchsticks (about 0.3cm thick). This step removes excess heat while retaining the pepper’s vibrant color.
Step 8
Julienne the Cheongyang peppers using the same method as the red bell pepper, removing the seeds and pith. Cheongyang peppers add a gentle spicy kick that balances the overall flavor of the cold soup.
Step 9
Trim the ends off the whole garlic cloves and slice them thinly into rounds (about 0.3cm thick).
Step 10
To mellow the pungent flavor of the garlic, blanch the garlic slices in boiling water for about 30 seconds. Immediately rinse them in cold water to stop the cooking and drain well. This step removes the harshness, leaving a subtle garlic aroma.
Step 11
Here are all the prepared vegetables and seaweed, ready to be added to the soup. Doesn’t it look refreshing already?
Step 12
Now, let’s prepare the broth, which is the heart of this cold soup. You’ll need Omija berry vinegar (1/2 cup), water (3 cups), apple 2x vinegar (5 Tbsp), sugar (2 Tbsp), soup soy sauce (2 Tbsp), fine salt (1 Tbsp), and toasted sesame seeds (4 Tbsp). The 4 cups of crushed ice are equivalent to about 2 cups of liquid. There are two key elements to a delicious broth: First, the Omija berry vinegar adds a deep, sweet-and-sour complexity. If you don’t have Omija vinegar, you can make an Omija infusion: soak 1/2 cup of dried Omija berries in 8 cups of cold water overnight. Use a glass or ceramic container, as metal can affect the flavor. Avoid using hot water, as it can make the Omija bitter. Second, use a 2x concentrated vinegar (like apple 2x vinegar). This type of vinegar provides the perfect tangy kick essential for a refreshing cold soup. If using regular vinegar, adjust the quantity accordingly.
Step 13
Time to mix the broth! In a bowl, combine the Omija berry vinegar (1/2 cup), water (3 cups), apple 2x vinegar (5 Tbsp), sugar (2 Tbsp), soup soy sauce (2 Tbsp), and fine salt (1 Tbsp). Stir well until the sugar and salt are completely dissolved. Taste and adjust seasoning if needed.
Step 14
Place the prepared seaweed and all the sliced vegetables into a large serving bowl. The broth might seem a bit sparse at this point, but remember we’ll be adding 4 cups of ice, which will dilute it perfectly. Pour the prepared broth over the ingredients.
Step 15
Finally, sprinkle generously with 4 Tbsp of toasted sesame seeds for a nutty aroma and flavor. Your refreshing Omija berry vinegar cold seaweed soup is now ready to be enjoyed on a hot summer day! For an extra frosty experience, feel free to add more ice.
