Enjoy the crunchy cucumber and chewy and slippery seaweed and regain your lost appetite.
This refreshing soup is a great vegan dish for the summer. Healthy - packed with potassium, vitamin K - and with a sweet, salty, and tangy flavor profile, Cold Cucumber and Seaweed Soup serves as the perfect appetizer!
Chungjungone Cooking Vinegar6 tbsp
Chungjungone Dried Seaweed 40g
Minced garlic1 tbsp
Sesame seed1 tbsp
1.Soften seaweed in cold water for 10 minutes.
2.Mix 2 cups of water, 1 tbsp of salt, 4tbsp of sugar, 6tbsp of vinegar, and 1 tbsp of minced garlic.
3.Slice cucumbers and onions.
4.Put cucumber, onion, and seaweed into the vinegar mix.