Thursday, 29 July 2010

A wonderful soup in the summer. It is one of my favorite soups when the weather is hot. The mixture of slippery miyeok (seaweed) and crunchy cucumber in a salty broth with a touch of vinegar is very refreshing and appetizing. Dasima gukmul (kelp broth) can be used instead of water.

INGREDIENTS (serves 4)

• 1 oz/29g MIYEOK (dried seaweed), soaked in water until soft

• 3 cups WATER

• 2 teaspoons SOY SAUCE

• 2 tablespoons RICE VINEGAR (or lemon juice)

• 1 chopped SCALLION

• 1 small CUCUMBER, cut diagonally and cut into fine strips

• 1/2 teaspoon SESAME SEEDS, partially crushed with fingertips

1. After soaking, cut the miyeok approximately into 2"/5 cm long pieces with scissors. Blanch it in boiling water and immediately dip it in cold water. If you are using miyeok that has already been cooked and dried, then there is no need to cook it again after soaking.

2. Combine water (or dasima gukmul), soy sauce, vinegar. Then add miyeok, scallion and cucumber. Sprinkle sesame seeds before serving.

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