Serves 4
20 min
Icy-Cold Korean Cucumber Soup
Recipe GLPR7e6b764fc41a2d
A refreshing chilled Korean cucumber soup featuring crisp, cool cucumbers with aromatic garlic, tangy vinegar, and savory soy sauce. This light, invigorating dish is served ice-cold and makes an ideal summer appetizer or side dish.
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Ingredients
1 pound Korean or English cucumber (about 8 to 10 inches long)
4 medium cloves garlic, finely minced
2 1/4 cups cold water
2 tablespoons Korean soup soy sauce (Joseon ganjang)
2 tablespoons Korean brown rice vinegar (yangjo vinegar)
Kosher salt to taste
18 ounces ice cubes (about 2 1/4 cups)
1 teaspoon roasted sesame seeds
Directions
Rinse the cucumber thoroughly under cold running water, then pat it dry with a clean kitchen towel.
Cut the cucumber in half lengthwise. Using a small spoon, gently scrape out the seeds, creating two boats.
Slice the cucumber halves into thin half-moons, about 1/8 inch thick.
Place the sliced cucumber into a large bowl and sprinkle lightly with kosher salt. Let it sit for 2 to 3 minutes, then gently toss to distribute the salt evenly.
In a separate bowl, whisk together the cold water, minced garlic, Korean soup soy sauce, and Korean brown rice vinegar until well combined.
Pour the vinegar and soy sauce mixture over the salted cucumber slices, then stir gently to combine.
Add the ice cubes to the bowl and stir once more to chill the soup thoroughly.
Divide the soup and ice among serving bowls, ensuring each portion contains cucumber slices and some of the liquid. Top each bowl with roasted sesame seeds and serve immediately while ice-cold.
