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

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

Julienne the red and green chilies for garnish.

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

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

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

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

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