How to Make Refreshing Cucumber and Seaweed Cold Soup to Stimulate Your Appetite in Summer… Here's How to Enjoy It

If you just soak the seaweed properly

There is no need for hot soup in the summer.

Slicing cucumbers and green chili peppers into small pieces

A refreshing cucumber and seaweed cold soup finished with a sprinkle of salt, quick and easy to make, haha.

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During the hot summer season, the cool and refreshing taste of 'Seaweed Cold Soup' is stimulating the appetite and receiving great love.

Especially, 'Cucumber Seaweed Cold Soup' combines the rich nutrients of seaweed and the crisp texture of fresh cucumber.

A refreshing vinegar-based flavor harmonizes to create a delicacy that captures both health and taste.

Among these, seaweed is a rich source of various minerals such as iodine, calcium, and iron.

It is especially effective for recovering from fatigue and boosting immunity during the summer.

Additionally, since it is a low-calorie food, it helps with dieting.

Due to these health benefits, 'seaweed cold soup' is also widely loved as a nourishing dish.

The method of making cold seaweed soup is simple.

What are the ingredients?

100g of dried seaweed

3 cups of water

3 tablespoons of vinegar

1 tablespoon of sugar

Half a teaspoon of salt

1 cucumber

First, soak the seaweed in water for about 30 minutes until it becomes soft, then cut it into appropriate sizes.

You can adjust the flavor to your liking by adding soy sauce or gochujang.

For your reference,

How to Make Baek Jong-won's Cucumber and Seaweed Cold Soup

🔺 First, prepare 100g of dried seaweed and soak it in water for 30 minutes until fully rehydrated.

When the seaweed has sufficiently swollen and become tender, cut it into appropriate sizes.

Put 3 cups of water into a pot, then add 3 tablespoons of vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt, and bring to a boil once more.

During this process, the bitter taste of seaweed is removed, and as it absorbs the seasoning, a deep flavor can be enjoyed.

🔺 Cut one cucumber in half lengthwise and slice it thinly into strips.

Cucumbers are an important ingredient that adds freshness to cold seaweed soup, so it is best to use fresh cucumbers.

Remove the boiled seaweed from the water and drain the excess moisture, then rinse it in cold water to make it even more refreshing.

Put the rinsed seaweed into a bowl, then place sliced cucumber on top.

Baek Jong-won's style cucumber and seaweed cold soup is completed.

Cucumber seaweed cold soup has a refreshing and tangy flavor that is outstanding.

It is an excellent nourishing dish to stimulate your appetite during the summer.

How about trying this recipe that is simple yet delivers a deep flavor?

Cold Seaweed Soup Photo / Jeong-Seon-shutterstock.com

Health Food & Folk Remedies