Ingredients with Measurements:
- 1 lb. oiseon (Korean cucumber)
- 2 eggs
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. sugar
- 1 tsp. minced garlic
- 1 tsp. sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Wash and slice the oiseon into thin, bite-sized pieces.
2. In a mixing bowl, whisk together the eggs with a pinch of salt and pepper.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Pour the whisked eggs into the skillet and cook until set, flipping once.
5. Remove the cooked eggs from the skillet and slice into thin strips.
6. In the same skillet, add the sliced oiseon and cook for 2-3 minutes until slightly softened.
7. In a small bowl, mix together the soy sauce, sesame oil, sugar, minced garlic, and sesame seeds.
8. Pour the sauce over the cooked oiseon and stir to coat evenly.
9. Add the sliced egg to the skillet and stir gently to combine.
10. Cook for an additional minute until heated through.
11. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 7g
Protein: 5g
Sodium: 320mg
Substitutions for ingredients:
- Oiseon can be substituted with English cucumber or zucchini.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with olive oil or avocado oil.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced green onions or red pepper flakes for extra flavor and heat.
- Use tofu instead of eggs for a vegetarian option.
- Add cooked chicken or beef for a heartier meal.
Tips and tricks:
- Be sure to slice the oiseon thinly for even cooking.
- Use a non-stick skillet to prevent sticking and burning.
- Don't overcook the eggs to prevent them from becoming tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with rice and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, or red pepper flakes.
Pairings:
Serve with steamed rice and a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or a simple green salad.
Troubleshooting advice:
- If the oiseon is too watery, pat dry with a paper towel before cooking.
- If the eggs are sticking to the skillet, use a spatula to gently loosen them from the bottom.
Food safety advice:
- Wash all produce thoroughly before cooking.
- Cook eggs until fully set to prevent foodborne illness.
Food history:
Oiseon is a type of Korean cucumber that is often used in traditional Korean cuisine. It is known for its crisp texture and mild flavor.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean
Taste: Savory, Rich, Eggy, Umami, Comforting