Oi Naengguk (Korean Cold Cucumber Soup)

It is so hot today, so I decided to make the cold cucumber soup to eat with other side dishes for lunch.  It's really easy to prepare.  The only thing that is more time-consuming is to cut the cucumber into smaller strips, but even that part isn't so bad either.

Here's my final product after 15 minutes of prep

Recipe:

1. 1 and 1/2 English cucumbers, cut into smaller strip
2. Green & White Onions (finely chopped)
3. 4 cups water
4. 1 tbsp sugar
5. 2 tbs fish sauce (or soy sauce)
6. 1/4 cup cider vinegar
7. 1 tbsp sesame seeds (for decoration)
8. Ice cubes
9. Cayenne Pepper (optional)

Preparation:

1.  In a large bowl: add sugar, vinegar, and fish sauce to mix until everything is blended
2.  Add Cucumbers and onions into the seasoning, mix thoroughly, and let sit for 10 minutes in the fridge
3. Add sesame seeds and ice cubes before serving

*Optional:  If you like it spicy, sprinkle a little bit of Cayenne pepper to spice it up.