Korean Stuffed Steamed Cucumber
Oiseon is a traditional Korean court-style dish where cucumber sections are hollowed out, stuffed with a filling of ground chicken, crumbled tofu, and carrot, and then steamed. The crisp cucumber shell contrasts with the soft, moist filling inside, creating two distinct textures in each bite. The stuffing is seasoned simply with soy sauce, garlic, and sesame oil, keeping it savory without heaviness. Steaming preserves the cucumber's fresh, green aroma while gently cooking the filling through. This dish can be served warm or chilled, and its refined presentation makes it appropriate for formal Korean table settings and guest entertaining.
Adjust Servings
Instructions
- 1
Cut cucumbers into 5 cm sections and remove the seeded core.
- 2
Mix chicken, tofu, carrot, soy sauce, garlic, and sesame oil for filling.
- 3
Stuff each cucumber piece and smooth the top.
- 4
Steam over medium heat for 10 minutes.
- 5
Let cool slightly, then plate and serve.
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