Simbanggol Housewives' Golden Recipe: Cucumber and Seaweed Cold Soup.
Ingredients
- 10g of dried seaweed (kelp), soaked and blanched before use.
- One cucumber.
- 1 green chili pepper.
- 1 red chili pepper.
- 1 tablespoon of minced garlic.
- 2.5 tablespoons of soup soy sauce.
- 5 tablespoons of plum syrup.
- 1.5 tablespoons of vinegar.
- 1 teaspoon of toasted salt.
- 1 tablespoon of black sesame seeds.
- Bottled water, 800ml.
Instructions
Soak the seaweed (miyeok) in water until it is fully rehydrated. Then, briefly blanch it in boiling water for about 10 seconds, and immediately rinse it under cold water. Squeeze out any excess water.
Slice the cucumbers thinly, and finely chop the green chili peppers and red chili peppers. Prepare them accordingly.
Add the prepared seaweed (miyeok), cucumber, chili peppers, and minced garlic to a large bowl.
Combine the ganjang (soup soy sauce), loquat syrup, vinegar, and salt in the specified amounts, and mix thoroughly to ensure the seasoning is evenly distributed among the ingredients. Then, add the Korean radish.
Let the Korean radish sit in the marinade for about 10 minutes, ensuring that the flavors are fully absorbed. (This is the most important step.)
Pour in 800ml of chilled water and mix thoroughly.
Sprinkle with toasted sesame seeds, and add ice according to your preference for a refreshing finish.