Oiseon/Stuffed Cucumber

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   1. Wash the cucumber by rubbing, halve it lengthwise, put 3 diagonal slits at intervals of 0.5 cmwide

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   on the skin side and cut off at the 4th slit.

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   2. Marinate cucumber in salt water for 15 min, wipe water by dry cotton cloths (160 g).

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   3. Clean blood of beef with cotton cloths, shred it into 2.5 cm-long and 0.2 cm-wide/thick.

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   4. Soak the brown oak mushrooms in water for about 1 hour, remove stems and shred it into same

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   size of beef (30 g), season the beef and mushrooms together with seasoning sauce.

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   5. Panfry egg for yellow/white garnish and cut it finely into same size of beef.

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   6. Cut the shred red pepper into 1 cm of length.

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   7. Blend sweet vinegar.

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    RECIPE

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    1. Preheat the frying pan and oil. Stir-fry the cucumber for 1 min. on high heat, then cool it down (150 g).

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    2. Preheat the frying pan and oil. Stir-fry the beef and mushrooms for 2 min. respectively on

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    medium heat.

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    3. Insert the fried beef and mushrooms into the slits together and add the yellow/white garnish.

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    4. Top the shred red pepper on the garnished cucumber. Place it on a dish and sprinkle sweet

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    vinegar. Sweet vinegar may be served in a side bowl instead of sprinkling.

* Per serving · 4 servings · Values may vary.

No additional tips available.