Korean Cold Cucumber Soup (Oi-Naengguk)

Directions

1. 1
   Soak dried miyeok (seaweed) in lukewarm water. It should take about 10 minutes to fully rehydrate. Skip this step if you dont have miyeok or dont love the seaweed taste. (See below 0-4)Make broth by mixing water, soy sauce, sugar, vinegar and salt in a bowl.Julienne cucumber to make about 1 cup. It will be about 1/2 of an English cucumber or 1 whole cucumber for other smaller varieties.Chop green onion. Set aside.
2. 2
   Add cucumber to seasoned broth. Finish seasoning by adding green onions, red chili pepper powder (gochukaru) and sesame seeds.Keep chilled in the refrigerator until ready to serve. Right before serving, add few cubes to the bowl.
3. 3
   Serve in individual soup or cereal bowls.