Recipe

Korean Style-cold Seaweed Soup Miyeok Naeng-guk Recipe

Add Step-by-Step Photos	Littlesponger / All my dishes 5 months, 1 week ago This is one of the most refreshing summer dishes I know of. While the seaweed and the vinegar provide the cooling elements of the dish, the chilli and the garlic arrive with flags waving as the aftertaste of this dish, balancing the cold with their heat and pungency.... More Prep:10m Servings:2	Littlespong
	korean cold weaweed soup

put rehydrated seewe

strain out & cool it

cucumber, julienned

preparing all ingred

mix well

adding cold water &

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Ingredients

1 cup miyeok (Korean dried soup seaweed)-rehydrated, alreay cut into small pieces.

1 tablespoon soy sauce

1 pinch of salt

1 teaspoon sugar

1 teaspoon minced garlic

1/2 skinned cucumber, washed,julienned

thinly sliced onion, half amount of julienned cucumber

1/2 spring onion,thinly sliced

1/4 teaspon red pepper flake

1/2 teaspoon sesame oil

1/4 teaspoon sesame seeds

For the Soup base

a pinch of salt, to tasty

1 teaspoon white vinegar

Directions

Put the dried seaweed in a large bowl and cover completely with cold water till submerged and leave for 5-15 minutes or till the seaweed is completely rehydrated.

Put 1 cup of rehydrated seaweed in to the boiling water about 1-2 min and quickly strain out from the water and cool it with running cold water. ( by doing this step, you will have odorless seaweed and fresh coloful seaweed)

In a medium bowl, put the strained seaweed, cucumber, onion, spring onion and soysauce, garlic, sesame oil, sesame seed, sugar, salt massage well so that the seaweed is evenly seasoned. Put into an airtight container into the fridge.

When it is about time to serve, remove it from the fridge.

Add cold water & ice, salt and vinegar.

Give it a good stir and taste it - if it is too vinegary then add a little sugar to help lighten it, or if its not vinegary enough then add a little more vinegar (incidentally, this is meant to be somewhat vinegary as opposed to sweet or salty). Once you’ve achieved the flavour balance that seems OK to your tastebuds, then serve with a couple of ice in it.

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Comments

eliah 3 months, 1 week ago said:
This is one of my favorite summer soup. But you have to love seaweed texture otherwise you will hate this soup. You can find this dry seaweed from oriental stores under name "Wakame" as well.

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