Description
A light, chilled soup ideal for hot summer days.
Ingredients
Scale
- ¼ cup dried miyeok
- ¼ onion
- ½ long cucumber
- ½ carrot
- 1 small red chili pepper
- 1 small green chili pepper
- ½ clove garlic
- ½ teaspoon sugar
- 1 teaspoon salt + more for cucumbers
- 1 teaspoon rice vinegar
- 1½ cups cold water
- ice cubes
- toasted sesame seeds
Instructions
- Soak miyeok in water for 20 minutes. Meanwhile, prep the vegetables and stick clean spoons in the freezer to chill.
- Cut cucumber and carrot into matchsticks.
- Salt cucumber lightly and set aside.
- Mince garlic.
- Slice onion and chili peppers thinly. If you like spice, leave the ribs and seeds. If you don’t, scrape them out and discard.
- Rinse miyeok three times, then drain and squeeze out excess water.
- Mix miyeok with vegetables, salt, and sugar in a large bowl.
- Add cold water and vinegar. Taste. Adjust with more salt, sugar, or vinegar until the flavors are balanced.
- Pour into bowl(s) and add a few ice cubes just before serving.
- Sprinkle with toasted sesame seeds, crushing the seeds in your hands as you do.
- Serve with chilled spoon.
- Category: Side Dish