Cucumber Cold Soup - Using Kelp-infused Water Deepens the Broth Flavor

Steps

1. 1

   Steep 1 sheet of dried kelp in 1L mineral water for 10 minutes, and soak the dried wakame in water for 5 minutes

2. 2

   Bring 1L water with 0.5T sea salt to a boil in a pot, then blanch the wakame for 20 seconds

3. 3

   Rinse the blanched wakame in cold water to remove heat and squeeze out excess moisture

4. 4

   Wearing gloves, lightly wash the cucumbers and trim 2cm off each end

5. 5

   Cut the cucumbers into thirds and julienne into thin strips

6. 6

   Deseed the onion and both chili peppers, then slice thinly

7. 7

   Remove the kelp from the infused water, then add the wakame, cucumber, onion, and chili peppers

8. 8

   Add 1T soup soy sauce, 1T anchovy fish sauce, 0.5T minced garlic, 2T sugar, 5T brown rice vinegar, 2T plum extract, and 1T salt, adjust seasoning, then add ice