-
1
Marinade: Finely chop the green/spring onion.
-
2
Mince or press the garlic.
-
3
Grind sesame seeds in a coffee or nut grinder.
-
4
Mix marinade and let stand about 10 minutes.
-
5
Cucumber: Wash well in cold water then rub the cucumbers with salt.
-
6
Let stand for 5 minutes then rinse well.
-
7
Cut the cucumbers in half lengthwise, then lightly score the skin on a diaganal.
-
8
Remove seeds, leaving a trench in each half.
-
9
Lighly salt the inner face, then let stand about 30 minutes.
-
10
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).
-
11
Beef: Thin slice the beef into strips about the same size as the carrot.
-
12
Mix beef with marinade and let stand ate least 20 minutes.
-
13
Eggs: Separate egg yolks from the whites, lightly whip each, and fry separately until lightly browned.
-
14
Slice into long narrow strips.
-
15
Cooking
-
16
Heat a skillet or pan over high heat.
-
17
Add meat and cook until well browned.
-
18
Set aside.
-
19
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).
-
20
Set aside.
-
21
Pat cucumber dry with paper towel, add remaining sesame oil to pan, and lightly fry (one to one and a half minutes).
-
22
Stuff trench of cucumber with meat, egg, and carrot/mushroom mix.
-
23
Serve.
