Simple recipe for sea cucumber cold soup!
This is a simple recipe for cold cucumber seaweed soup.
4 serving
Within 15 minutes
평범한흔남
Ingredients
  • Cucumber
    240g
  • Seaweed
    10g
  • Cheongyang red pepper
    2ea
  • Water
    900ml
  • Vinegar
    9T
  • Sugar
    6T
  • Salt
    1.5T
  • Sesame
    1T
Cooking Steps
STEP 1/8
Soak 10g of seaweed in water and cut it into small pieces.
STEP 2/8
Chop the cheongyang peppers, and shred the cucumbers long pieces.
240g of cucumber is about a half of a cucumber and a half.
STEP 3/8
Pour 900ml of water into a wide bowl.
(After using lukewarm water, I kept it in the refrigerator after cooking and ate it coolly.)
STEP 4/8
Please add 9T of vinegar.
STEP 5/8
1.5T of salt.
STEP 6/8
Add 6T of sugar. And then stir it once.
STEP 7/8
Add seaweed and shredded cucumbers.
STEP 8/8
Lastly, if you add 1T of sesame seeds, it's done!
You should cool down the cucumber seaweed soup (storage in the refrigerator or put some ice in it). If you're going to add ice, please add 1 to 2T more vinegar.
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