Korean Chilled Seaweed Soup

Soak 20 g dried seaweed in cold water for 10 minutes, until the leaves soften and open.

Rinse several times to remove grit, squeeze firmly to remove excess water, and cut into bite-size pieces.

Drop the seaweed into boiling water for only 20 seconds to reduce any strong sea aroma.

Rinse immediately under cold water so it stops cooking, stays green, and keeps a pleasantly slippery texture. Squeeze out the water again.

Cut 1 cucumber into thin matchsticks and slice 1/2 onion as thinly as possible.

Soak the onion in cold water for 5 minutes to tame its sharpness, then drain well so it does not dilute the broth.

In a large bowl, stir 2 tablespoons of soup soy sauce, 3 tablespoons of vinegar, 1 tablespoon of sugar, 0.5 teaspoon of salt, and 1 teaspoon of minced garlic until dissolved.

Gradually pour 900 ml of chilled water into the seasoning while stirring to finish the broth.

Stir again so no soy sauce or vinegar remains at the bottom.

Add the seaweed, cucumber, and onion to the broth, then refrigerate for at least 10 minutes so the seasoning settles into the seaweed. Serve very cold in bowls and finish with 1 tsp sesame seeds.