Spicy & Sweet Savory Seaweed Kimchi Cucumber Cold Soup
How to Make Kimchi Cucumber Cold Soup: A Foolproof Recipe
I tried making cucumber cold soup with seasoned seaweed instead of miyeok (seaweed), and it’s the best cucumber cold soup I’ve ever made! That’s why I always use this recipe when making cucumber cold soup on a very hot summer day. Even those who don’t particularly like cucumber cold soup can’t help but make it when it’s extremely hot, for the enjoyment of both the maker and the eater. It’s refreshingly cool!
Ingredients- 1 Cucumber
- 1 Tbsp minced garlic
- 2 Cheongyang peppers (small, spicy peppers)
- 1 Red chili pepper
- 3 Tbsp clear anchovy sauce
- 2 Tbsp plum extract (maesilcheong)
- 4 Tbsp vinegar
- 2 sheets seasoned seaweed (gim)
- 1 Tbsp toasted sesame seeds
- 2 cups cold water
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Using a peeler, lightly scrape off strips of the skin, focusing on the bumpy parts. This will improve the texture and can help remove any bitterness.
Step 2
Cut the cucumber diagonally into about 0.5cm thick slices. Then, julienne them into thin strips. Cutting them thinly allows the flavors to meld beautifully and makes them easier to eat.
Step 3
You should have about three and a half handfuls of julienned cucumber. The crisp freshness of the cucumber is key to this cold soup, so using fresh cucumbers is highly recommended.
Step 4
In a large bowl, combine all the julienned cucumber. Add 1 tablespoon of minced garlic. Finely chop 2 Cheongyang peppers and 1 red chili pepper (removing seeds first) and add them for a vibrant color and a pleasant spicy kick.
Step 5
Now it’s time to season. Add 3 tablespoons of clear anchovy sauce, 2 tablespoons of sweet plum extract, and 4 tablespoons of vinegar. Gently mix everything together with your hands until well combined. Let it sit for a bit to allow the flavors to penetrate the cucumber.
Step 6
Tear the 2 sheets of seasoned seaweed (gim) into bite-sized pieces and add them to the bowl. Avoid crumbling them too finely; keeping some texture will add to the enjoyment. Finally, sprinkle generously with 1 tablespoon of toasted sesame seeds for a nutty aroma.
Step 7
Pour in 2 cups of cold water. You can adjust the amount of water to your preference. For an extra frosty experience, you can add a few ice cubes instead of some of the water.
Step 8
This seasoned seaweed cucumber cold soup is best made in advance and chilled in the refrigerator before serving. It’s the perfect way to beat the summer heat while enjoying a delicious and refreshing meal!
