RCI-SP.006.0038.001
Iced Korean Cucumber Soup
This delectable dish is the perfect antidote for heatstroke. In Korea, the summer heat soars way above 100 degrees. Consequently, this tart, ice cold and uncooked soup became an extremely popular dish at my mother's parties.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- chicken broth2 cupsdegreased
- 1 cup
- ½ cup
- ¼ cup
- 1 tablespoon
- 1½ teaspoons
- 1 teaspoon
- green onions4 unitchopped on the diagonal
- 2 tablespoons
- 15 to 20 unit
Method
1
Wash and peel the cucumbers, then cut them in half lengthwise and scoop out the seeds using a spoon. Slice the cucumber halves into thin half-moons, approximately ¼ inch thick.
2
Combine the degreased chicken broth and water in a large bowl, stirring well to combine.
3
Add the cider vinegar, soy sauce, sesame oil, sugar, and white pepper to the broth mixture, stirring until the sugar dissolves completely.
1 minutes
4
Stir in the sliced cucumbers, reserving a small handful for garnish if desired.
5
Refrigerate the soup for at least 15–20 minutes, or until thoroughly chilled.
6
Divide the ice cubes evenly among four serving bowls, then carefully ladle the chilled cucumber soup over the ice.
7
Garnish each bowl generously with toasted sesame seeds and chopped green onions, distributing them evenly across the surface. Serve immediately.