She Strengthens

Korean-Style Stuffed Cucumbers: A Refreshing Twist

Looking for a unique and flavorful dish to impress your friends and family? Look no further! This Korean-inspired recipe combines the crunch of cucumbers with the savory flavors of beef, mushrooms, and carrots, all wrapped up in a neat little package.

The Perfect Appetizer or Side Dish

This versatile recipe can be served as a starter, a quick light meal, or as a side dish in a traditional Korean family-style layout. With a total prep and cooking time of just 45 minutes, it’s perfect for busy weeknights or special occasions.

Ingredients You’ll Need

• 4 medium cucumbers
• 2 eggs
• 1 medium carrot
• 4 Pyogo (Shitake) mushrooms
• 2 tablespoons salt
• 2 teaspoons roasted sesame oil
• 1/2 pound lean beef
• Marinade ingredients:
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 2 green or spring onions
  • 6 cloves (2 teaspoons) fresh garlic

Preparing the Ingredients

Before you start cooking, take some time to prepare your ingredients. Finely chop the green onions, mince the garlic, and grind the sesame seeds in a coffee or nut grinder. Mix the marinade ingredients together and let them stand for about 10 minutes.

Cucumber Prep

Wash the cucumbers well in cold water, then rub them with salt. Let them stand for 5 minutes before rinsing and cutting them in half lengthwise. Lightly score the skin on a diagonal, remove the seeds, and leave a trench in each half. Sprinkle the inner face with salt and let them stand for about 30 minutes.

Carrot and Beef Prep

Slice the carrot into thin strips, about 1/4 inch thick by 2 inches long. Thinly slice the beef into strips about the same size as the carrot. Mix the beef with the marinade and let it stand for at least 20 minutes.

Egg Prep

Separate the egg yolks from the whites, lightly whip each, and fry them separately until lightly browned. Slice into long, narrow strips.

Cooking and Assembly

Heat a skillet or pan over high heat. Add the beef and cook until well browned, then set aside. In a separate pan, add 1 teaspoon sesame oil and lightly fry the carrot and mushroom mixture (about 1-2 minutes). Set aside. Pat the cucumber dry with paper towels, add the remaining sesame oil to the pan, and lightly fry (about 1-1.5 minutes). Stuff the cucumber trench with the meat, egg, and carrot/mushroom mixture. Serve and enjoy!