Refreshing and Perfect Summer Dish
This is my take on Korean Cold Cucumber Seaweed Soup, a refreshing and delicious dish full of umami flavour. You may be surprised by the idea of a cold soup, but similar dishes like the Spanish Gazpacho are popular during the hot summer months. In fact, many cold soup and noodle dishes are enjoyed in Korea during the summer. They’re perfect for cooling down and satisfying your appetite in the hot, humid weather. So, give it a try and you might just find a new favourite summer dish!
What is Wakame or Miyeok?
The seaweed used in this refreshing soup is commonly known as ‘wakame’ in Japanese and ‘Miyeok’ in Korean. Wakame is one of the many edible sea vegetables that are mostly farmed and widely consumed in Korea and Japan and to some extent in other Asian countries. Miyeok or Wakame is available in dehydrated form, and before using it, you need to rehydrate it by soaking it in water. Rehydrated Miyeok has a slightly salty taste with an umami flavour, and its texture is a little rubbery and slippery. You can use rehydrated Wakame or Miyeok in salads, soups, or side dishes to accompany meats, seafood dishes, and rice. You can also deep-fry them as crispy snacks.
Ingredients Explained
☑ Water or Hibiscus Water: The dish should have a slightly sour and sweet taste with an umami flavor. In the original recipe, I replaced water with Hibiscus-infused water. This was not just for colour, but also because hibiscus is high in antioxidants and has a subtle sour and tart taste, making it a perfect substitute. To make hibiscus water, wash the dehydrated flower leaves under running water and then add hot boiling water to a bowl of hibiscus leaves. Leave it for 10 minutes or until the vibrant red colour comes out. If you don’t have hibiscus, you can simply use water.
The color intensity of hibiscus water depends on the amount of water and number of leaves used in the infusion. If you want a deeper red color from hibiscus, you can add more leaves.
☑ Seaweed (Wakame or Miyeok) : You need to rehydrate the seaweed by soaking it in cold water for around 10 minutes. Then, rinse it briefly after it becomes soft and swells and then wring out the water.
☑ Cucumber: Originally julienned, a cucumber is nicer sliced in half-moon shapes. To make this cut, slice the cucumber in half lengthwise, and then slice along the length.
☑ Chili: Chili is optional. For a subtle spiciness and a pop of color, use big red or green chili. If small bird-eyed chili is all you have, use it sparingly.
☑ Red or White Onion: To reduce the sharpness of onions, slice them thinly and then soak them in cold or ice water. This helps to remove the sulfuric enzymes that cause the sharp taste and also make you tear up when slicing onions. Soaking the onions in water also makes them crispy.
☑Vinegar: For a refreshing cold soup, choose high-quality vinegar such as raw unfiltered apple cider vinegar, or mild-flavored rice, grain or white vinegar. Personally, I prefer using my homemade vinegar or unpasteurized raw apple cider vinegar with a mother to reap its health benefits.
☑ Seasonings: Soy sauce adds umami flavor to the soup while sugar balances vinegar’s tardiness. Adjust with salt and vinegar to taste.
Serving Suggestion
This dish makes for a perfect appetizer or side dish before the main course. Its slightly sour flavor also makes it a great palate cleanser, especially after a heavy or fatty meal. If you prefer it chilled, you can add a few ice cubes right before serving, but be aware that melting ice might dilute the initial flavor. In such cases, you can readjust the taste with salt, vinegar, or soy sauce.
Video Shorts
❶Soak seaweed in cold water for around 10 minutes or hot water if you want to speed up the process. ➋Rinse Hibiscus leaves under running water to remove dirt and soak them in 2 cups of boiling water for 5-10 minutes. The color intensity of hibiscus tea depends on the amount of water and number of leaves used in the infusion. If you want a deeper red color from hibiscus, you can add more leaves. ➌In the meantime, prepare all other fresh ingredients. Cut cucumbers in a half-moon shape, slice onion thinly and soak in cold water, cut large chili into small sizes, and finely mince garlic. ➍ After straining the Hibiscus Water, you can cool it down quickly by keeping it in the freezer or in the fridge. ➎Wash the seaweed thoroughly and then squeeze out the water. After that, set it aside for further use. ➏In a large mixing bowl, combine cucumber, onion, chili, garlic, and seaweed. Massage well with sugar, salt, and soy sauce until thoroughly seasoned. ➐Add vinegar and cooled water infused with hibiscus or plain water (refer to the blog's ingredient explanation section). ➑Adjust the taste to your liking by adding more salt or soy sauce. Sprinkle with roasted sesame seeds. Seasoning Tip: 
Ingredients
Instructions
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