Cucumber Cold Soup
A Korean recipe for Cucumber Cold Soup.
JapaneseChickenIntermediate45 minBy Northstar
Ingredients
Servings
4
- Cucumber, 2
- Green onion, 1/2 stalk
- Garlic, 1 clove
- Soy sauce, 2 tbs
- Vinegar, 3 tbs
- Sugar, 1tb
- Sesame seed, roasted, 1/2 ts
- Hot pepper powder, 1 ts
- 1. Wash the cucumbers scrubbing with salt. Cut them in thin strips, or slice them 1/10 inch thick.
- 2. Crush the garlic and chop the green onion.
- 3. Put the cucumbers, green onion, garlic, hot pepper powder, and 1 tablespoonful of vinegar in
- 4. Combine the remaining vinegar, sugar, and soy sauce with
- 4 cup of cooled water.
- 5. For serving, pour the cooled soup on the mixture in the bowl, then sprinkle the roasted
Instructions
- 1
Salt a bowl. Mix them well by hand. sesame seeds. Transfer it to individual bowls.
Tags
soupkorean-food