Difference between revisions of "Naing Kuk"
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* 2 tsp white [[sesame seeds]] | * 2 tsp white [[sesame seeds]] | ||
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# Peel the [[cucumber]]s and slice very thinly. | # Peel the [[cucumber]]s and slice very thinly. | ||
# Place in a dish and add the soy sauce, [[vinegar]], [[green onions]], [[granulated sugar|sugar]], [[chili powder]] and [[sesame oil]]. | # Place in a dish and add the soy sauce, [[vinegar]], [[green onions]], [[granulated sugar|sugar]], [[chili powder]] and [[sesame oil]]. | ||
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[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:North Korean cuisine]] | [[Category:North Korean cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Sesame oil Recipes]] | [[Category:Sesame oil Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
Latest revision as of 19:34, 26 June 2012
File:Cucumbersoup.jpg
Naing Kuk
- Yield: 4 servings.
Ingredients
- 2 medium cucumbers
- 2 tbsp light soy sauce
- 1½ tbsp white vinegar
- 1 tbsp green onions, chopped
- ½ tsp sugar, granulated
- ½ tsp chili powder
- 1½ tsp sesame oil
- 5 cups chicken stock
- 2 tsp white sesame seeds
Procedures
- Peel the cucumbers and slice very thinly.
- Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil.
- Set aside for 1 hour, then add the chicken stock.
- Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
- Transfer the soup to a tureen and sprinkle on the sesame seeds.
- Serve at room temperature or slightly chilled.
