Chilled Cucumber Kimchi Soup recipe - ingredients, nutrition and when to eat it
Chilled cucumber kimchi soup is made by adding cold water or broth to cucumber kimchi and seasoning it with vinegar for a tangy taste.
Chilled cucumber kimchi soup is made by adding cold water or broth to cucumber kimchi and seasoning it with vinegar for a tangy taste. It’s crisp and refreshing, making it a great side for lunch or dinner on a hot day.
Vegetables · 10 minutes to cook
Tips: Adjust the vinegar and sugar a little at a time based on how fermented and salty the cucumber kimchi is.
Tips: For an extra-chilled soup, add ice, but use a little less water since the ice will dilute the broth.
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Ingredients (1 serving)
- Stuffed cucumber kimchi — 100 g
- Cold water — 1 cup
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp