March 2, 2026

Cold Seaweed Soup, Make the Broth Ahead and It Takes Less Than 10 Minutes

Name: Cold Seaweed Soup, Make the Broth Ahead and It Takes Less Than 10 Minutes
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 10 g Dried seaweed; 1 Cheongyang chili pepper; 0.5 Onion; 0.5 Cucumber; 1 to taste Ice; 500 ml Bottled water; 1 T Green Yondu (seasoning sauce); 0.5 T Salt; 1 T Sugar; 1 T Maesil (plum) extract; 3 T Vinegar; 0.5 T Minced garlic; 1 T Sesame seeds; 1 to taste Fine salt

Profile요리왕비룡 Korean Food CookingViews: 21

Cook time: 15 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Soak the dried seaweed in water for 5 minutes.
Blanch the rehydrated seaweed in 1L of boiling water with 1T salt for 30 seconds, then quickly rinse in cold water and cut into bite-sized pieces.
Julienne the cucumber, thinly slice the onion, and slice the cheongyang chili pepper into rounds.
In a bowl, combine 500ml bottled water, 1T green Yondu, 0.5T salt, 1T sugar, 1T maesil extract, 3T vinegar, and 0.5T minced garlic to make the cold soup broth.
Add the seaweed, onion, cucumber, cheongyang chili pepper, 1T sesame seeds, and ice to the broth, then season with fine salt to taste.

Original video