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Chilled Cucumber Soup, Soup, Korean Recipe, Korean Food Recipe
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CHILLED CUCUMBER SOUP

INGREDIENTS :

9 dried medium-sized anchovies, 120g cucumber, 1 clove of garlic, 12g ginger, some spring onion, 4 cups of water.


SEASONINGS:
(1) 90ml rice vinegar, 1T grain syrup, 1/2t salt.
(2) 1T sesame oil, some ground white pepper.

PREPARATION :

1. Rinse anchovies and drain.
2. Pour 4 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve
Discard the anchovies; Cool at the room temperature.
3. Peel, rinse and mince garlic.
4. Peel, rinse and mince ginger.
5. Rinse and cut off both ends of cucumbers; Rush each end with another cut-off end for 1 minute; Rinse and drain; Grate.
6. Rinse and cut off the roots of spring onion; Chop.
7. Pour the anchovies broth into a big mixing bowl; Add seasoning (1); Stir till well mixed; Add the ginger, the garlic and the cucumbers; Stir till well mixed; Add seasoning (2); Stir till well mixed; Spoon into serving bowls; Garnish with the spring onion.