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

Steps

1. 1

   Soak the dried seaweed in water for 5 minutes.

2. 2

   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.

3. 3

   Julienne the cucumber, thinly slice the onion, and slice the cheongyang chili pepper into rounds.

4. 4

   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.

5. 5

   Add the seaweed, onion, cucumber, cheongyang chili pepper, 1T sesame seeds, and ice to the broth, then season with fine salt to taste.