AI-generated imageOiseon: Korean Stuffed Cucumber with Beef and Egg
Traditional Korean oiseon uses lightly cooked slit cucumber pieces filled with cooked beef, shiitake and egg, with a sweet-vinegar dressing.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut washed cucumber into 4 cm sections, halve lengthwise and make 2–3 diagonal slits without cutting through.
- 02
Salt briefly with 1/2 tsp salt, rinse lightly and pat dry.
- 03
Season ground beef with 2 tsp soy sauce and 1 tsp sugar, slice shiitake, and use separate raw-meat utensils.
- 04
Lightly sauté the cucumber and set aside; cook shiitake and ground beef until the beef reaches 71°C.
- 05
Cook a thin egg sheet in a clean pan until fully set, then cut into fine strips.
- 06
Fill the cucumber slits with cooked beef, shiitake and egg strips.
- 07
Mix 1 tbsp vinegar, 1 tsp sugar and 1 tbsp water; add a little and serve promptly.
Helpful source links
Before you cook
Separate raw beef utensils from cucumber. Cook ground beef to 71°C and egg until set. Check egg, soy and soy-sauce wheat allergens; serve immediately and avoid over 2 hours at room temperature.
Allergens: EGG, SOY, WHEAT (soy sauce)
Image & source credits
AI-generated image.
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