Cool Korean Cucumber Soup

[Guest guest]

Cool Korean Cucumber Soup

 

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This cold soup is a refreshing addition to any summertime meal, and makes

an interesting alternative to gazpacho. Serve with grilled Korean Beef (see

recipe). Remember to enjoy this dish garnished with a few ice cubes to

appreciate its refreshing character.

 

Cuisine: Korea

Prep Time: 10 Minutes

Cooking Time: 0

Yield: 6 Servings

Source: Chef Shelley Young, EG Culinary Council

 

 

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Ingredients -

 

1/4 cup(s) Light soy sauce

2 tablespoon(s) Sesame seeds, toasted

2 cup(s) Vegetable stock

1 tablespoon(s) Korean sesame oil

1/4 cup(s) Brown rice vinegar

2 Cucumbers, seedless

1/4 cup(s) Cider vinegar

1 tablespoon(s) Sugar

Garnish:

4 Scallions, minced

Ice cubes, as needed

1/2 teaspoon(s) White pepper, freshly cracked

 

 

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Instructions

 

Julienne cucumbers no more than 2 inches long.

Mix the first set of ingredients together in a large mixing bowl and

thoroughly chill.

When serving, garnish each bowl with scallions, a sprinkle of sesame seeds,

and several ice cubes.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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