Title: Cold cucumber soup - naing kuk
 Categories: Soups, Korean
      Yield: 4 Servings
 
      2 md Cucumbers
      2 tb Light Soy Sauce
  1 1/2 tb White Vinegar
      1 tb Chopped Green Onions
    1/2 ts Sugar
    1/2 ts Chili Powder
  1 1/2 ts Sesame Oil
      5 c  Chicken Stock
      2 ts White Sesame Seeds
 
  Peel the cucumbers and slice very thinly.  Place in a dish and add
  the soy sauce, vinegar, green onions, sugar, chili powder and sesame
  oil. Set aside for 1 hour, then add the chicken stock.
  
  Toast the sesame seeds in a small pan over medium heat until they turn
  golden and begin to pop, then grind finely.
  
  Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve
  at room temperature or slightly chilled.
  
  Typed by Syd Bigger.