July 18, 2017

A great summer snack - Cold Cucumber and Seaweed Soup


We're not growing anything in our garden this year but our neighbor, an elderly Korean lady, is an avid gardener and she is always busy watering, harvesting, re-seeding and hanging to dry scraps of some of her vegetables to turn into soups and other delicious meals. We smell her cooking and it reminds us of our mothers and our grandmothers and those happy dinner time rituals we had in our own homes growing up. 

She often gives us some things she makes and also some of her freshly picked harvests as well. Just the other day she gave us two beautiful cucumbers and a bunch of green peppers. We finished the green peppers during dinner last night which we had with some pork loins and one of the cucumbers we had chopped up and put it in some cold buckwheat noodles we made for lunch. Yesterday we used the other other cucumber to make a great summer snack - cold cucumber and seaweed soup.

It's a great summertime snack because of the cold soup base and also the crispness of the cucumber, which leaves a refreshing taste in your mouth. It was my first time making it and I'm always wary of how it'll taste (not that great in the kitchen, but I am always willing to try). I'm happy to report that it turned out pretty ok! 


Here's what you'll need (this is good for two people to finish in two meals or four people in one sitting) -- 
  • 1/4 cup of dried seaweed (we buy ours packaged at a Korean grocery market)
  • 2 and a 1/2 cups of cold water 
  • 1 cup of ice
  • 1 cucumber, chopped matchstick style
  • 1/4 of an onion, thinly sliced
  • 4 small baby carrots (or as many as you like), chopped matchstick style
  • 2 tablespoons of soy sauce (soy sauce for making soup is preferred but we were out if it and just used regular soy sauce)
  • 3 tablespoons of white distilled vinegar
  • 2 tablespoon of sugar
  • 1 tablespoon of sesame seeds
  • 1/2 tablespoon of minced garlic



Directions -- 
01 // Take about 1/4 cup of dried seaweed and soak it in cold water for about 20 minutes. Try not to get tempted to use a whole lot because once the dried seaweed soaks it expands in size considerably. It may look like you are starting out with too small of an amount, but it will be plenty once it rehydrates. After 20 minutes, squeeze the excess water from the seaweed and then chop into smaller pieces. It doesn't have to teeny bite sized pieces, but small enough so that you're not struggling to eat it. Set aside.

02 // Chop your cucumber matchstick style and put in a bowl. Pour two and a half cups of cold water and add a cup of ice. Set aside and let it soak.

03 // Take your seaweed and place into a mixing bowl. Add your onions, carrots, soy sauce, vinegar, sugar, sesame seeds and minced garlic. Mix together. 

04 // Pour the cucumber, with the water and ice, into the mixing bowl.

05 // Stir and serve.


It is very simple to make and is quite a delicious, cool and refreshing mid-day snack, but also a good accompaniment to your meals. We had ours at about 3 pm yesterday for a quick snack and then again for dinner last night.

Happy eating, or as they say in Korean, "Jal muk get seop mi da!"



 // Recipe adapted from here (Korean language blog site)


3 comments

  1. I've been obsessed with miso soup but this seems like it would be a much more refreshing option during the summer :) And I think I actually have all the ingredients needed on hand. Thanks for sharing Jane!

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  2. YUM! I picked my first cucumber from the garden the other day must try this, I have everything but the carrot! :) Thanks Jane :)

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  3. Man! I wish we have neighbours like yours, Jane. (Alas, some of ours are what you would call the "opposite of neighbourly":P). Anyhoo, thanks for sharing this recipe. Love anything with cucumbers:)

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