Cold Soft Tofu and Radish Sprout Soup (Yeondubu Musun Naengguk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove any debris from the radish sprouts, wash by shaking in water, and drain.
2. Divide the soft tofu into suitable sizes.
3. Mix the measured ingredients into the kelp stock to make the cold soup broth and chill it in the refrigerator.
4. Finely julienne the green and red chili peppers and scallion into 2cm lengths.
5. Place the soft tofu from step 2 in a cold soup bowl and neatly arrange the radish sprouts, julienned scallion, and green and red chili peppers on top.
6. Pour the chilled broth over the soft tofu from step 5, top with the garland chrysanthemum, and sprinkle with toasted sesame seeds.