Elegant Stuffed Cucumber Rolls (Oi Seon)
Oi Seon Recipe (Ideal for Korean Cookery Skills Test Preparation)
This recipe is specially crafted for those preparing for the Korean Cookery Skills Test, offering a detailed guide to making neat and delicious Oi Seon. It’s perfect for your exam and also makes a wonderful side dish for any occasion.
Main Ingredients- 3 Cucumbers (cut to approximately 4cm length)
- About 20g Minced Beef (very small amount)
- 1 Shiitake Mushroom
- 1 Egg
For Salting Cucumbers- 1 Tbsp Salt
- 1 Tbsp Salt
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and remove the ends. Cut them into approximately 4cm lengths. Make shallow, diagonal slits on one side of each cucumber piece. These slits will be used to insert the filling later. Aim for about 3-4 slits per piece, ensuring they don’t go all the way through.
Step 2
Dissolve 1 tablespoon of salt in a small bowl of water. Place the slit cucumbers in the saltwater and let them salt for about 10 minutes. This process wilts the cucumbers, draws out excess moisture, helps them maintain their shape, and removes any raw taste. After salting, rinse the cucumbers briefly under cold water and gently squeeze out any remaining water.
Step 3
Next, prepare the egg garnish. Lightly beat the egg with a pinch of salt. Heat a non-stick pan over low heat with a thin layer of cooking oil. Pour in the beaten egg and cook until set, creating a thin omelet. It’s best to separate the yolk and white to make two distinct colored omelets for visual appeal. Once cooked and cooled, thinly julienne the egg omelets into strips, about 2-3cm long.
Step 4
Finely mince the shiitake mushroom, removing the tough stem. In a small bowl, combine the minced mushroom with the mushroom seasoning ingredients: 1 tsp soy sauce, 1/4 tsp minced garlic, 1/4 tsp chopped scallion, 1/6 tsp sesame oil, 1/3 tsp sugar, and a pinch of black pepper. Mix well to coat the mushroom.
Step 5
Heat a lightly oiled pan over medium-high heat. Add the squeezed cucumbers and stir-fry briefly, just until their color deepens slightly. Be careful not to overcook them, as they should remain slightly firm. This quick stir-fry enhances their flavor without making them soggy. Remove the stir-fried cucumbers from the pan and set aside to cool.
Step 6
In the same pan, add the seasoned shiitake mushrooms and stir-fry. Cooking them over medium-high heat helps to evaporate excess moisture, resulting in a better texture and intensified flavor. Set the cooked mushrooms aside to cool along with the cucumbers.
Step 7
Now it’s time to assemble the Oi Seon. Carefully stuff the slits of the prepared cucumber pieces. Start with the julienned egg white omelet, followed by the sautéed shiitake mushrooms, and finally the julienned egg yolk omelet. Fill each slit neatly to create an attractive presentation. Once all the filling is in place, prepare the cucumber dressing by whisking together 2 tsp vinegar, 2/3 tsp sugar, 1/3 tsp toasted sesame seeds, and 1/3 tsp sesame oil. Drizzle this dressing lightly over the assembled Oi Seon just before serving for a touch of sweet and sour flavor.
