Cold Korean Soup

With the hot weather and summer officially beginning soon, I've been turning to summertime, basically no-cook meals in my kitchen. This equates to lots of  Korean sushi rolls, which were very present during my childhood summers. Usually accompanied with the sushi rolls was an ice cold Korean soup that grandma always made.

To be honest, I wasn't totally a fan of the soup for many years. It's a mix of ice water, vinegar and soy sauce, topped with seaweed and cucumbers. It's super tangy and I'd say an acquired taste but after all these years, now I love it. Especially since it reminds me of grandma.

So if you're looking for a quick-to-make, cold soup for a hot, summer day, try making this tangy, Korean soup.

Chilled Korean Cucumber Soup (오이 냉국) adapted from Korean Bapsang
Ingredients:
4 cups water
1 tbs soy sauce
3 tbs rice vinegar (or this vinegar that my grandma would use)

1 small cucumber, julienned
1 green onion, thinly sliced
1 nori sheet, cut into thin strips
1 tsp roasted sesame seeds
ice cubes
Directions:
1. Mix the water, soy sauce and rice vinegar in a large bowl. Then top with sliced cucumber, green onion, nori and sesame seeds. Add in ice cubes.
2. Enjoy!