Stuffed cucumber with beef and egg strips (Oiseon)

Kim Yong-ja

Korean Cuisine

This is a very refined first course. It is ideal to serve on a special day. Cut all the stuffing ingredients as fine as possible.

INGREDIENTS (serves 4)

2 small CUCUMBERS

2 EGGS, yolks and

whites separated

2 oz/56g BEEF FILLET MIGNON

(or sirloin), cut into fine strips

1 /4 ``BULGOGI” MARINADE p. 106

VEGETABLE OIL

3 SHIITAKE MUSHROOMS,

stems removed, cut into fine

strips

1/2 RED PEPPER, cut into fine

1 heaping tablespoon

PINE NUTS

CUCUMBER MARINADE:

1 cup WATER

2 tablespoons RICE VINEGAR

2 tablespoons SUGAR

1/4 teaspoon SALT

Stuffed Cucumber

with Beef and Egg

Strips

1. Put a chopstick on each side of the cucumber on a board and slice it slightly slanted ¼”/6 mm thick. Then remove the chopsticks and cut all the way through every third slit. Soak them in the cucumber marinade for 30 minutes.

2.Make ``Jidan” (Yellow and White Egg Pancakes p. 40). Cut them 1¼”/3 cm long and into fine strips.

3. Mix the sliced meat with ``Bulgogi” marinade. Cook the meat with a bit of oil in the frying pan over medium high heat. You can slice it finer after cooking. Set aside. In the same frying pan, add some oil and stir-fry the mushrooms. Set aside.

4. Drain the liquid from the cucumbers and gently press them to reduce excess water. Fill each slit with the stuffings and top with red pepper and pine nuts. Serve 2-3 pieces per person.