Oiseon – Korean Stuffed Cucumber

Cucumber doesn’t always need salad or to be pickled.

Servings: 8

Cooking Times

Cooking Time: 35 minutes

Total Time: 30 minutes

Ingredients

4

medium

cucumbers

2

each

eggs

1

medium

carrot

4

each

Pyogo (Shitake) mushroom

2

tablespoons

salt

2

teaspoons

roasted sesame oil

1/2

pound

lean Beef

Marinade

2

tablespoons

soy sauce

1

tablespoon

water

1

teaspoon

sugar

2

each

green or spring onion

6

cloves

(2 teaspoon) fresh garlic

1

teaspoon

roasted sesame oil

2

teaspoons

ground toasted sesame seeds

Procedure

Preparation

Marinade

Finely chop the green/spring onion.

Mince or press the garlic.

Grind sesame seeds in a coffee or nut grinder.

Mix marinade and let stand about 10 minutes.

Cucumber

Wash well in cold water then rub the cucumbers with salt.

Let stand for 5 minutes then rinse well.

Cut the cucumbers in half lengthwise, then lightly score the skin on a diaganal.

Remove seeds, leaving a trench in each half.

Lighly salt the inner face, then let stand about 30 minutes.

Carrot

Slice the carrot lenthwise into roughly 1/4 inch thick slices, then cut into strips about 1/4 inch thick by 2 inches long (Julienne).

Beef

Thin slice the beef into strips about the same size as the carrot. Mix beef with marinade and let stand ate least 20 minutes.

Eggs

Seperate egg yolks from the whites, lightly whip each, and fry separately until lightly browned. Slice into long narrow strips.

Cooking

Heat a skillet or pan over high heat.

Add meat and cook until well browned. Set aside.

In a separate pan, (or wipe down the same pan) add 1 teaspoon sesame oil and lightly fry the carrot and mushroom (about one to two minutes). Set aside.

Pat cucumber dry with paper towel, add remaining sesame oil to pan, and lightly fry (one to one and a half minutes).

Stuff trench of cucumber with meat, egg, and carrot/mushroom mix.

Serve with rice and ban chan.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/8 of a recipe (8.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

122.69

Calories From Fat (45%)

54.81

Calories From Protein (31%)

38.26

Calories From Carbohydrates (24%)

29.63

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 6.18g

10%

Saturated Fat 1.72g

9%

Monounsaturated Fat 2.34g

Polyunsaturated Fat 1.25g

Trans Fatty Acids 0g

Cholesterol 64.37mg

21%

Sodium 2031.95mg

85%

Potassium 397.33mg

11%

Total Carbohydrates 7.82g

3%

Fiber 1.9g

8%

Sugar 3.68g

Net Carbohydrates 5.92g

Protein 9.43g

19%

Vitamin A 1508.8IU

30%

Vitamin C 7.32mg

12%

Calcium 61.44mg

6%

Iron 1.48mg

8%

Vitamin E 0.37mg

4%

Vitamin D 4.25IU

1%

Thiamin 0.1mg

7%

Riboflavin 0.15mg

9%

Niacin 2.41mg

12%

Vitamin B6 0.33mg

17%

Folate 38.67mcg

10%

Vitamin B12 0.49mcg

8%

Pantothenic Acid 1.1mg

11%

Vitamin K 25.79mcg

32%

Phosphorus 134.94mg

13%

Magnesium 36.51mg

9%

Zinc 1.78mg

12%

Copper 0.28mg

14%

Manganese 0.25mg

13%

Selenium 13.41mcg

19%

Alcohol 0g

Caffeine 0mg

Water 205.13g

0%

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