Cold soup recipes: Oi-Naeng Gook (Korean cucumber and seaweed soup)

Serves 3-4 people

2 cucumbers

200g dried wakame seaweed (available at Asian food shops and larger supermarkets)

200g carrot

1 red chilli, thinly sliced

Salt and pepper

4tbsp vinegar

2l ice water

1 tsp Asian sesame oil

10g sugar

Sesame seeds

1. Put dried seaweed in warm water and soak for 10 minutes, then strain the seaweed and put into another bowl of ice cold water for a few minutes. Drain and set aside

2. Cut the cucumber in half and then into thin slices. Do the same with the carrot.

3. To the chilled water, add the sugar, vinegar, sesame oil, salt and pepper and mix well.

4. Add the carrot, cucumber and seaweed.

5. Serve in bowls, garnished with sesame seeds and red chili.

-- Chef Olek Kwon, Korean Chef, Holiday Inn Abu Dhabi