Elegant Cucumber Rolls (Oiseon)
Oiseon with Beautiful Egg Crepes
Experience the refined taste of Oiseon, a delightful Korean dish often served in traditional restaurants, right in your own kitchen! This recipe offers a personalized twist, using ingredients readily available at home. Oiseon is wonderfully versatile; as long as you have cucumbers, you can experiment with various fillings. Impress your guests or treat yourself to this elegant and flavorful dish that’s both visually appealing and delicious. Give it a try!
Ingredients- 2 cucumbers
- 50g beef sirloin or ground beef
- 1 shiitake mushroom
- 2 eggs
- 1/2 tsp cornstarch
Sweet and Sour Dipping Sauce- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
- 3 Tbsp vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
Cooking Instructions
Step 1
Wash the cucumbers thoroughly. Cut them in half lengthwise, then slice them diagonally at the ends to create a slant. Make shallow cuts into the flesh, about 2 to 3 times depending on the cucumber’s size and how many filling ingredients you’re using. Deeper cuts allow more of the seasoned filling to absorb into the cucumber.
Step 2
Rub the cut cucumbers with salt and let them sit to soften and release moisture. For quicker salting, dissolve the salt in a small amount of water and use that ‘water brine’ to soak the cucumbers. (Tip: I used the water brine method as I was short on time.) Once the cucumbers are pliable, pat them dry thoroughly with paper towels. Removing excess moisture is key to preventing a soggy dish.
Step 3
Lightly oil a pan and sauté the salted cucumber slices briefly. You want them to retain their vibrant green color and a slight crispness, so don’t overcook them. Remove the cucumbers from the pan and let them cool on paper towels.
Step 4
Prepare the filling for the cucumber rolls. You can use any leftover ingredients you have. I used some beef sirloin that I thinly sliced and marinated with soaked shiitake mushrooms in a bulgogi-style sauce. (Tip: A simple bulgogi marinade can be made with soy sauce, sugar, minced garlic, and sesame oil.) Once marinated, stir-fry the mixture until cooked through and set aside.
Step 5
Make the egg crepes. Separate the egg whites and yolks. For the egg whites, strain them to remove the chalazae (the stringy bits) and mix in a tiny amount of cornstarch. (Tip: Adding cornstarch helps the egg whites hold their shape and prevents them from becoming too thin, resulting in a beautiful, sturdy crepe.) Also, prepare the sweet and sour dipping sauce by mixing vinegar, sugar, and salt to your taste. Chill it in the refrigerator for serving.
Step 6
Gently open the slit in each cucumber slice and carefully insert the cooked beef and mushroom filling, along with pieces of the egg crepe. Arrange the prepared Oiseon on a plate. Chill them in the refrigerator until ready to serve. Just before eating, drizzle with the chilled sweet and sour sauce for a refreshing burst of flavor.
