Korean Cold Cucumber-Wakame Seaweed Soup (Oi-miyeok-naengguk)

Soak 10 g dried wakame in potable water for 5–10 minutes, rinse, drain and cut into short bite-size pieces.

Wash cucumber, chilies, scallion and lemon under running water. Julienne the cucumber, and finely slice one mild pepper, two hot green chilies, one red chili and one green onion.

Mix 800 ml chilled potable water with 30 ml green-plum syrup, 30 ml vinegar, 22.5 ml soup soy sauce, 1 tsp sugar, 1/4 tsp salt and 1 tsp minced garlic.

Add sliced cucumber, wakame, chilies and green onion; squeeze in the juice from half a lemon and stir gently.

Sprinkle 1 tsp toasted sesame seeds, divide into four clean chilled bowls and serve immediately.

If not eaten immediately, cover and chill at 4°C (40°F) or below. For best texture and flavor, eat on the day of preparation.