| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Korean |
Soups, Korean |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Cucumbers |
| 2 |
tb |
Light Soy Sauce |
| 1 1/2 |
tb |
White Vinegar |
| 1 |
tb |
Chopped Green Onions |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Chili Powder |
| 1 1/2 |
ts |
Sesame Oil |
| 5 |
c |
Chicken Stock |
| 2 |
ts |
White Sesame Seeds |
INSTRUCTIONS
Peel the cucumbers and slice very thinly. Place in a dish and add the soy
sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside
for 1 hour, then add the chicken stock.
Toast the sesame seeds in a small pan over medium heat until they turn
golden and begin to pop, then grind finely.
Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at
room temperature or slightly chilled.
Typed by Syd Bigger.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”