KOREAN COLD CUCUMBER SOUP
Greetings, fellow food aficionados! As the sun dances high in the sky, there's nothing more enchanting than a bowl of Cold Cucumber Soup to beat the heat. Join me on a culinary journey where garden-fresh ingredients and impeccable flavors come together in a symphony of coolness.
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Servings: 6 people
Calories: 14kcal
Cost: $5
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Equipment
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Ingredients
- 3 small kirby cucumbers or pickling cucumbers, cut into matchsticks
- 1 teaspoon gochugaru
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups water
- Ice cubes, for serving
- 2 teaspoons toasted sesame seeds (optional)
Instructions
- In a large bowl, mix the cucumbers with the gochugaru, vinegar, sugar, soy sauce, and sesame oil. Let sit in the seasoning mixture for 10 minutes.
- Add the water to the bowl and stir to combine.
- Chill in the refrigerator for at least 30 minutes.
- To serve, ladle the soup into small bowls, add a few ice cubes to each, and sprinkle with sesame seeds (if using).
Video
Notes
INGREDIENT TIP: If you have thin-skinned cucumbers, you don’t have to peel them. If your cucumbers have waxy, thick skins, then it’s best to peel them. Kirby cucumbers are best, Persian cucumbers work really well, and English cukes are a good third choice.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 349mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 0.2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.