STEP 1/5
Cut the cucumber into shreds.
STEP 2/5
Mix shredded cucumbers with soy sauce and salt and let stand for 3 minutes. (It tastes better because the seasoning permeates the inside than pouring the soup right away.)
STEP 3/5
Add the rest of the seasoning ingredients, minced garlic, and minced Cheongyang to the water. (It has a slightly spicy taste, but adjust the amount according to your preference or omit it.)
STEP 4/5
Pour the soup into the mixed cucumber, mix it evenly, and taste the final seasoning,
STEP 5/5
Sprinkle sesame seeds on the finished cold soup. (If you add ice, reduce the amount of water, and if you have time, store it in the refrigerator for about 30 minutes before eating.)
Add fish sauce to add a little bit of flavor, but if you are sensitive to smell, please omit it and replace it with soy sauce. And literally, cold soup needs to be cool, so make sure to eat it cold.