Cold Seaweed and Cucumber Soup - Blanching the Seaweed Completely Removes the Fishy Taste

Steps

1. 1

   Soak 1 sheet of dried kelp in 1L water for 10 minutes, and rehydrate the dried seaweed in water for 5 minutes.

2. 2

   In a pot, bring 1L water with 0.5T sea salt to a boil, then blanch the seaweed for 20 seconds.

3. 3

   Quickly rinse the blanched seaweed in cold water, cool, and drain well in a strainer.

4. 4

   Trim 2cm from both ends of the cucumbers, cut into thirds, then julienne.

5. 5

   Remove seeds from the onion and chili peppers and slice thinly.

6. 6

   Add the seaweed, cucumber, onion, and chili peppers to the kelp broth.

7. 7

   Season with 1T soup soy sauce, 1T anchovy fish sauce, 0.5T minced garlic, 2T sugar, 5T brown rice vinegar, 2T plum extract, and 1T salt. Add ice to serve.