Cucumber Cold Soup Golden Ratio, Cucumber Cold Soup, Cucumber Fo
How to keep it thick and cool until you finish eating the cucumber cold soup, Choose ingredients other than cucumbers. It's just cold soup, and it's delicious even with noodles. (See video)
2 serving
Within 30 minutes
μš°μˆ˜ν‘Έλ“œ
Ingredients
  • Cucumber
    1ea
  • onion
    1/3ea
  • Seaweed
    10g
  • cherry tomato
    3ea
  • Cheongyang red pepper
    2ea
  • Sesame
    1TS
  • Water
    600ml
  • brown sugar
    4TS
  • apple vinegar
    6TS
  • Salt
    1TS
Video
Cooking Steps
STEP 1/5
Soak 10g of dried seaweed in water,
STEP 2/5
Add 600ml of water, 4 tablespoons of brown sugar (not to overflow), 1 tablespoon of salt, and 6 tablespoon of apple vinegar and mix well.
I added 3 tablespoons of apple vinegar, which is twice as strong, and it's delicious.
If you want to freeze it and put it in place of ice, make one more.
If you want to drink it right away, use cool water.
STEP 3/5
Chop cucumber, onion, cherry tomato, and 2 cheongyang peppers into small pieces.
If you don't have cherry tomatoes, add red pepper,
Ingredients other than cucumbers are optional.
STEP 4/5
Wash the soaked seaweed in water, squeeze the water, add the ingredients, and pour the broth.
STEP 5/5
Sprinkle sesame seeds and eat them right away, or boil noodles and eat them as cold noodles.
It's delicious even if you put it in the refrigerator and eat it the next day. If you make two broths, freeze them, and put them in place of ice, you can eat them cool and not bland until you finish eating them. (See video)
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