CookGo
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Seaweed Cold Soup (Miyeok Naengguk)

Coût $8, économiser $12

Source: Recommended by CookGo

  • 15 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Cold Soup Ingredients

    • 🥒 1 cucumber, julienned
    • Ice water as needed
    • 1 red chili, julienned
    • 1 green chili, julienned
    • 1/2 tbsp soy sauce
    • 🧄 1 tsp minced garlic
    • 🧂 2 tsp sugar
    • 🧂 1/2 tsp salt
    • 700 ml water
    • 7 tbsp apple vinegar
    • 🧅 1/2 onion, julienned
    • 1 tbsp plum extract (optional)
    • 1 tsp sesame seeds

ÉTAPES

1

Julienne the cucumber and soak in ice water to keep it crisp.

2

Blanch the soaked seaweed briefly in boiling water to retain its chewy texture. Rinse in cold water.

3

Julienne the red and green chilies for garnish.

4

Cut the seaweed into bite-sized pieces, squeeze out excess water, and place in a mixing bowl.

5

Add soy sauce, minced garlic, sugar, salt, and water to the bowl with the seaweed.

6

Add apple vinegar and adjust the taste. Add more vinegar if needed for a tangy flavor.

7

Add julienned cucumber, red and green chilies, ice cubes, and julienned onion to the soup.

8

Optionally, add plum extract for extra sweetness and depth of flavor.

9

Finish with a sprinkle of sesame seeds and serve cold.

NUTRIMENTS

Par portion

🔥

50

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 0g
    Graisses

💡 Astuces

Use fresh seaweed for the best texture and flavor.Adjust the vinegar and sugar balance to suit your taste preference.Serve immediately to enjoy the crisp and refreshing elements of the soup.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.