Korean Stuffed Steamed Cucumber
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Hollowed cucumber sections are packed with a filling of ground chicken, tofu, and carrot, then steamed upright so each piece has a crisp green shell around a soft, juicy center.
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Seasoning stays minimal, just soy sauce, garlic, and sesame oil, and steaming without oil keeps much of the cucumber's fresh aroma. Seon is a style of stuffed, steamed dish from Korean court cooking, and a little mustard sauce or vinegared soy alongside adds a sharp note.
Ingredients
Instructions
- 1
Cut the cucumbers into 5 cm lengths and scoop out the seeds with a spoon.
Place the hollow sides down for 10 minutes, then blot the surface moisture.
- 2
Squeeze the 100 g tofu firmly to remove water, and mince the 60 g carrot finely.
If the tofu stays wet or the carrot pieces are large, the filling can loosen while steaming.
- 3
Combine the 180 g ground chicken with the tofu, carrot, 1 tablespoon soy sauce, 1 teaspoon garlic, and 1 teaspoon sesame oil.
Mix until the filling turns slightly sticky, which helps it hold inside the cucumber.
- 4
Fill each cucumber section without leaving gaps, but do not press so hard that the cucumber splits.
Level the top neatly so the filling cooks evenly and stays in place during steaming.
- 5
Place the cucumbers upright in a steamer that is already producing steam, then cook over medium heat for about 10 minutes.
The filling is done when the chicken turns pale and feels gently springy.
- 6
Let the cucumbers cool for about 5 minutes, then arrange them on a plate.
Keep them upright so the filling stays in place and serve.
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