Clear Cucumber Soup with Yeondoo
[Overseas Dorm Cook.feel通] 238. Clear Cucumber Soup Recipe Using Yeondoo
We’re restarting our project to use up Yeondoo (Korean cooking soy sauce alternative) before its expiration date! Enjoy this light and refreshing cucumber soup.
Ingredients- 1/2 cucumber
- 100g beef (for soup)
- 1/2 Tbsp minced hot pepper
- 1/2 Tbsp chopped green onion
- 1 Tbsp sesame oil
- 700ml water
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp Yeondoo
Cooking Instructions
Step 1
All measurements in this recipe are based on a standard Korean dining spoon (approximately 10ml).
Step 2
First, drain the blood from the beef intended for the soup for about 30 minutes to 1 hour. Once drained, mix the beef with 1 Tbsp of Yeondoo and let it marinate for 10 minutes. This step helps tenderize the beef and adds a subtle savory flavor.
Step 3
While the beef is marinating, wash and thinly slice the 1/2 cucumber. Transfer the marinated beef to a pot, add 1/2 Tbsp minced garlic and 1 Tbsp sesame oil. Sauté over low heat for about 1 minute, just until the surface of the beef changes color slightly.
Step 4
Pour 700ml of water into the pot and bring it to a rolling boil over high heat. Once the water is boiling, add the sliced cucumber and continue to cook.
Step 5
When the cucumber is slightly tender, add 1/2 Tbsp chopped green onion and 1/2 Tbsp minced hot pepper. For a spicier kick, you can substitute with chopped Cheongyang peppers.
Step 6
Add 1 Tbsp of soup soy sauce (guk-ganjang) for seasoning. Then, sprinkle in a pinch of black pepper for added aroma. If the soup soy sauce isn’t enough, season with a tiny pinch of salt, adding it gradually until the desired taste is reached. Be careful not to oversalt; add salt little by little.
Step 7
Your delicious and refreshing clear cucumber soup with Yeondoo is now complete! Enjoy it warm or chilled. It makes for a satisfying meal, especially when served with rice.
