Oiseon (Institute of Traditional Korean Food)
Oiseon is a dish of cucumbers stuffed with beef, brown oak mushrooms, and egg white and yolk garnish. The cucumbers are slit and the filling tucked inside. They are then sprinkled with sweet vinegar sauce. It has a tantalizing sweet and sour taste and a beautiful color. This dish stimulates the appetite and is usually served as an appetizer.
● 1 cucumber, 1 cup water, 1 tbsp salt
● 30g beef, 2 sheets brown oak mushrooms
● seasoning sauce: 1 tsp soy sauce, 1 tsp sugar, 1/2 tsp minced green onion, 1/5 tsp minced garlic, 1/2 sp sesame salt, 0.1 g ground black pepper, 1/2 tsp sesame oil
● 1 egg, 2 tsp edible oil, 0.1g shred red pepper sweet vinegar: 1 tsp salt, 2 tbsp sugar, 4 tbsp vinegar, 1 tbsp water
1. Wash the cucumber, halve it lengthwise, put 3 diagonal slits at intervals of 0.5 cm on the skin side and cut off at the fourth slit.
2. Marinate cucumber in salt water for 15 min, then wipe dry.
3. Shred beef 2.5 cm long and 0.2 cm wide/thick.
4. Soak the brown oak mushrooms in water for about 1 hour, remove stems and shred same size as beef, season the beef and mushrooms together with seasoning sauce.
5. Panfry egg for yellow and white garnish and cut finely as beef.
6. Cut red pepper into 1 cm strips.
7. Blend sweet vinegar.
Select a thin, straight and soft cucumber.
The sweet vinegar should be sprinkled on top just before serving for better taste and better color.
(Adapted from Institute of Traditional Korean Food