The Korean Kitchen/Copeland Marks 1993

Summer Seaweed Soup (Naeng Kook)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2-3 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 to 8 pieces of dried seaweed 2 cups cold water 1/4 teaspoon sugar
1/2 teaspoon white or cider vinegar 1/4 cup julienne strips of Korean radish 1/4 cup julienne strips of young cucumber
1 tablespoon julienne strips of carrot



1 Rinse the seaweed thorouthly to remove any sand lurking in the folds. Soak in water for 20 minutes; drain and rinse.
2 Mix the seaweed with the cold water, sugar, vinegar, radish, cucumber and carrot. Adjust the amount of sugar and vinegar, if you disire.

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