Korean Style-cold Seaweed Soup Miyeok Naeng-guk |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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:
1. 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.
2. 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)
3. 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.
4. When it is about time to serve, remove it from the fridge.
5. Add cold water & ice, salt and vinegar.
6. 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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