Preparation
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First cut the cucumber into thin magic sticks.
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Mix the sticks in a bowl with gochugaru, soy sauce, sesame oil, sugar and rice vinegar and leave to rest for 10 minutes.
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Now add the water to the bowl.
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Put the cold soup in the fridge for 15 minutes.
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Now you can serve the soup. Take small serving bowls, fill them and add 2 or 3 ice cubes.
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Flavour the soup with roasted sesame seeds.
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