Chilled Beef and Cucumber Soup recipe - ingredients, nutrition and when to eat it
Chilled beef and cucumber soup combines thinly sliced cooked beef and cucumber in a tangy broth.
Chilled beef and cucumber soup combines thinly sliced cooked beef and cucumber in a tangy broth. Crisp cucumber, tender beef, and a bright splash of vinegar make it a light side dish for hot days.
Soups & stews · 25 minutes to cook
Nutrition (per 489g serving): 123.2 kcal · protein 12.5g · carbohydrate 6.6g · fat 5.3g · sodium 776.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you season the cucumber too far ahead, it may release a lot of water, so toss it just before adding the broth.
Tips: Add the vinegar and salt a little at a time, adjusting to taste. Chill the broth thoroughly for a refreshing flavor.
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Ingredients (1 serving)
- Lean beef — 60 g
- Cucumber — 0.5 pc
- Water — 300 ml
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Sesame oil — 0.3 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp