Icy-Cold Korean Cucumber Soup

Ingredients

• One 1-pound cucumber, preferably Korean or English
• 4 medium cloves garlic, finely minced
• 2 1/4 cups cold water
• 2 tablespoons Joseon ganjang
• 2 tablespoons Korean yangjo vinegar
• Kosher salt
• 18 ounces ice cubes
• 1 teaspoon roasted sesame seeds

Directions

1. Trim the cucumber into lengths of about 4-inch (10cm). With a knife or mandoline, slice it into the finest julienne you can manage.
2. In a large mixing bowl, stir together the cucumber, garlic, water, soy sauce, and vinegar until evenly mixed. Add salt to season. If you are not serving it right away, move it to the refrigerator.
3. At serving time, add the ice cubes, then taste and season again with salt if needed. Scatter the sesame seeds over the top. Ladle the soup into individual bowls with the ice cubes included, and serve.