Cold Cucumber and Seaweed Soup

Recipe

Enjoy the crunchy cucumber and chewy and slippery seaweed and regain your lost appetite.

This refreshing soup is a great vegan dish for the summer. Healthy - packed with potassium, vitamin K - and with a sweet, salty, and tangy flavor profile, Cold Cucumber and Seaweed Soup serves as the perfect appetizer!

SERVINGS

COOK TIME

Ingredients

6 tbsp

Chungjungone Cooking Vinegar

40g

Chungjungone Dried Seaweed

1 piece

Cucumber

1/4 piece

Onion

1 tbsp

Minced garlic

1 tbsp

Sesame seed

How to make it

Soften seaweed in cold water for 10 minutes.

Mix 2 cups of water, 1 tbsp of salt, 4tbsp of sugar, 6tbsp of vinegar, and 1 tbsp of minced garlic.

Slice cucumbers and onions.

Put cucumber, onion, and seaweed into the vinegar mix.

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Ingredients

6 tbsp

Chungjungone Cooking Vinegar

40g

Chungjungone Dried Seaweed

1 piece

Cucumber

1/4 piece

Onion

1 tbsp

Minced garlic

1 tbsp

Sesame seed

How to make it

Soften seaweed in cold water for 10 minutes.

Mix 2 cups of water, 1 tbsp of salt, 4tbsp of sugar, 6tbsp of vinegar, and 1 tbsp of minced garlic.

Slice cucumbers and onions.

Put cucumber, onion, and seaweed into the vinegar mix.