Oiseon – Korean Stuffed Cucumber

Cucumber doesn’t always need a 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 teaspoons) fresh garlic

1

teaspoon

roasted sesame oil

2

teaspoons

ground toasted sesame seeds

Product
Visual
Where to Buy

Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo

Korean Paleo

Momofuku

53 Korean Foods You Have to Try

Wookwan's Korean Temple Food: The Road to the Taste of Enlightenment

Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

 

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 diagonal.

Remove seeds, leaving a trench in each half.

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

Carrot

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

Beef

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

Eggs

Separate 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 a paper towel, add remaining sesame oil to a 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.