Icy-Cold Korean Cucumber Soup (

• One 1-pound (500g) cucumber, preferably Korean or English (about 8 to 10 inches/20 to 25cm long; see note)
• 4 medium cloves garlic, finely minced
• 2 1/4 cups (500ml) cold water
• 2 tablespoons (30ml) Joseon
• (Korean soup soy sauce; see note)
• 2 tablespoons (30ml) Korean
• vinegar (brown rice vinegar; see note)
• Kosher salt
• 18 ounces ice cubes (500g; the equivalent of 2 1/4 cups/500ml water frozen into cubes)
• 1 teaspoon roasted sesame seeds

1. Cut cucumber into roughly 4-inch (10cm) lengths. Using a knife or
2. , julienne the cucumber as finely as you can.
3. In a large mixing bowl, combine cucumber with garlic, water, soy sauce, and vinegar, stirring to distribute ingredients. Season with salt. Transfer to refrigerator if not serving right away.
4. When ready to serve, add ice cubes and season once more with salt, if needed. Sprinkle sesame seeds on top. Ladle into individual bowls, along with the ice cubes, and serve.

cucumber, garlic, water, joseon, soy sauce, korean, vinegar, kosher salt, sesame seeds

Taken from www.seriouseats.com/recipes/2019/08/korean-chilled-cucumber-soup-oi-naengguk-recipe.html (may not work)