Cucumber with Beef (O-i-jim)

• 6 medium cucumbers
• 2 tablespoons salt
• 3 tablespoons oil
• 1/4 pound beef
• 1 tablespoon shoyu (Korean soy sauce)
• 1 tablespoon prepared sesame seed
• dash of pepper
• 1 clove garlic
• 2 red chili peppers
• 1 tablespoon pine nuts
• 1 egg

Wash and trim off the stem end of the cucumber. Cut 3 slits lengthwise at equal distances around the cucumber, being careful not to break it. Sprinkle with salt and let stand 15 minutes.

Wash off the salt and squeeze out the water.

Heat the oil in a skillet and fry the cucumbers until they are bright green, turning often. Do not overcook.

Chop the beef fine, add soy sauce, prepared sesame seed, pepper, chopped garlic and mix well. Pack this mixture into the slits of the cucumber.

Shred the chili peppers very fine and insert a little in each slit. Put pine nuts at equal distances in the slits.

Separate the yolk and white of the egg and beat slightly with a fork.

Cook by circling a small amount of egg over the bottom of a heated, oiled skillet.

When firm, turn and cook slightly on the other side.

Roll each layer in a long tube and shred crosswise very fine.

Insert shreds of egg into the slits of the cucumber.

Fry the cucumbers again slowly, turning often, until the meat is done.

Arrange on a plate and decorate with remaining shredded egg.