Cooking Time: 35 minutes

Total Time: 30 minutes
Ingredients

4 medium cucumbers
2 each eggs
1 medium carrot
4 each Pyogo (Shitake) mushroom
2 tablespoons salt
2 teaspoons roasted sesame oil
1/2 pound lean Beef

Marinade
2 tablespoons soy sauce
1 tablespoon water
1 teaspoon sugar
2 each green or spring onion
6 cloves (2 teaspoon) fresh garlic
1 teaspoon roasted sesame oil
2 teaspoons ground toasted sesame seeds

Procedure

Marinade

Finely chop the green/spring onion.

Mince or press the garlic.

Grind sesame seeds in a coffee or nut grinder.

Mix marinade and let stand about 10 minutes.

Cucumber

Wash well in cold water then rub the cucumbers with salt.

Let stand for 5 minutes then rinse well.

Cut the cucumbers in half lengthwise, then lightly score the skin on a diaganal.

Remove seeds, leaving a trench in each half.

Lighly salt the inner face, then let stand about 30 minutes.

Carrot

Slice the carrot lenthwise into roughly 1/4 inch thick slices, then cut into strips about 1/4 inch thick by 2 inches long (Julienne).

Beef

Thin slice the beef into strips about the same size as the carrot. Mix beef with marinade and let stand ate least 20 minutes.

Eggs

Seperate egg yolks from the whites, lightly whip each, and fry separately until lightly browned. Slice into long narrow strips.

Cooking

Heat a skillet or pan over high heat.

Add meat and cook until well browned. Set aside.

In a separate pan, (or wipe down the same pan) add 1 teaspoon sesame oil and lightly fry the carrot and mushroom (about one to two minutes). Set aside.

Pat cucumber dry with paper towel, add remaining sesame oil to pan, and lightly fry (one to one and a half minutes).

Stuff trench of cucumber with meat, egg, and carrot/mushroom mix.

Serve with rice and ban chan.