Neng Kook (Cold Seaweed Soup)

Ingredients

• •½ cup soaked seaweed
• •½ cucumber
• •1 teaspoon garlic, chopped
• •1 teaspoon ground red pepper
• •½ tablespoon soy sauce
• •Sesame seed oil
• •Sesame seed soup
• •½ tablespoon soy sauce for soup
• •½ tablespoon sugar
• •2 tablespoons vinegar
• •2 cups water
• •1 teaspoon salt

Directions

1. 1Clean soaked seaweed well.
2. 2In a bowl, boil water and cook seaweed for about a minute. Take it out.
3. 3Cut seaweed into desirable length.
4. 4In a bowl, mix seaweed, chopped garlic, ground red pepper, 1/2 tablespoon of soy sauce for soup, sesame seed and sesame seed oil.
5. 5Cut cucumber into half and cut into thin strips.
6. 6Boil 2 cups of water with salt. Cool it in the refrigerator or add ice cubes.
7. 7Add 1/2 tablespoon of soy sauce for soup, sugar, vinegar and put it in refrigerator.
8. 8In individual bowl, place some seaweed, put cucumber stings on top and pour cold soup over it.