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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I worked with a Korean who gave me this recipe. It’s a cold soup with the tang of Asia, but refreshingly different. Remove the liquid and it becomes an ice-cold salad. Like the man who gave me the recipe, very versatile. Ingredients:
finely julienne 2 cucumbers |
finely julienne 1 carrot |
1 tsp. sesame oil |
1/2 tsp. sesame seeds toasted |
1/2 tsp. salt (adjust to taste) |
1/2 tsp. sugar |
1/2 tsp fish sauce |
finely chopped 3 to 4 cloves of garlic |
juice of 2 lemons |
1/2 tsp. black pepper |
1/2 tsp.chili powder |
1 onion finely chopped |
several sheets of seaweed |
iced water (preferably with some ice cubes) |
Directions:
1. In all the cases above where it says finely cut it truly means fine. The Korean chef takes pride in the ability to cut vegetables to wafer thinness. Preparation is easy mix all of the above together add the iced water to make up to a soup, stand for 30 minutes and then serve. If using as a salad drain the vegetables and serve.
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