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Recipe for :

Iced Korean Cucumber Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 cucumbers
2 cups chicken broth, degreased
1 cup water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1 teaspoon white pepper
4 green onions, chopped on the diagonal
2 tablespoons toasted sesame seeds
15 to 20 ice cubes


  • If the cucumbers are waxy, peel them. If the skin is thin and unwaxed, leave it on. Cut the cucumber into matchstick julienne, about 2 inches in length. To make the soup more attractive, cut the ends of the matchsticks on the diagonal.
  • In a large serving bowl, mix together the chicken broth, water, cider vinegar, soy sauce, sesame oil, sugar and white pepper.
  • Stir in the cucumber and green onions.
  • Chill well.
  • Just before serving, stir the ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.

Serves 4 - 6

Martin James