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#MiyeokNaengguk #Series #NaenggukForSummer
Doesn't it feel as though summer has officially begun?
Bone-chilling naengguk that pops up when you think about summer!
Add as much cucumbers as you want!
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Miyeok naengguk (Chilled cucumber and seaweed soup)
[Ingredients]
1&1/2 cups (135g) soaked seaweed = 13g dry seaweed
1/2 (125g) onion
2 (20g) Cheongyang peppers
1 (10g) red pepper
1 tbsp (20g) ground garlic
1/2 cup (90ml) brewed vinegar
2&1/2 tbsp (30g) brown sugar
2 tbsp (16g) fish sauce
6 tbsp (60g) soup soy sauce
3 cups (540ml) water
20 ice cubes
[Directions]
1. Soak the dry seaweed in water.
2. Rinse the soaked seaweed in water and squeeze tight to remove excess water.
3. After removing excess water, chop the seaweed in bite sizes.
4. Julienne the onion in the thickness of 0.3cm.
5. Chop the Cheongyang and red peppers in the thickness of 0.3cm.
6. Add vinegar and sugar to the soaked seaweed, mixing by rubbing them together.
7. Add about half of the fish sauce and soup soy sauce, and mix for even seasoning.
8. Add the julienned onions and mix so that they don't break.
Add the Cheongyang and red peppers and mix.
9. Pour in water, add the remaining half of the soup soy sauce, and mix.
(Depending on personal preferences, add 1/3 tbsp of MSG.)
10. Add ice and mix.
(Add julienned cucumbers, boiled shrimp, and cooked thin noodles, all to your taste.)