Cucumber Soup with Stuffed Filling

Name: Cucumber Soup with Stuffed Filling
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 500 g (4) Old cucumber (washed, peeled, stem end cut off, seeds removed, lightly salted); 200 g Pork (washed, minced into paste); 150 g Tofu (washed, mashed); 15 g Oyster mushrooms (washed, sliced); 5 g Shiitake mushrooms (rehydrated, washed, sliced); 2 Eggs (1 for filling, 1 for egg pancake); 100 g Scallion whites (cut into strips); 15 g Chili paste; 1500 ml Chicken broth; 4 Bamboo skewers (for skewering cucumbers); 15 g Soy sauce (for marinating the meat filling); 10 g Minced scallion; 5 g Minced garlic; 5 g Minced ginger; 2 g White pepper powder; 15 g Sugar; 5 g Sesame seeds (toasted); 10 g Sesame oil (some for marinating, some for filling); 3 g Fine salt (some for salting cucumber, some for seasoning); to taste Flour (for binding the filling)

A traditional Korean stuffed-vegetable soup. Pork and tofu filling is stuffed into hollowed cucumbers, served with shiitake and oyster mushrooms, and simmered in chicken broth.

1h 30m

Medium

0 favorites

Ingredients

Old cucumber (washed, peeled, stem end cut off, seeds removed, lightly salted) 500 g (4)

Pork (washed, minced into paste) 200 g

Tofu (washed, mashed) 150 g

Oyster mushrooms (washed, sliced) 15 g

Shiitake mushrooms (rehydrated, washed, sliced) 5 g

Eggs (1 for filling, 1 for egg pancake) 2

Scallion whites (cut into strips) 100 g

Chili paste 15 g

Chicken broth 1500 ml

Bamboo skewers (for skewering cucumbers) 4

Soy sauce (for marinating the meat filling) 15 g

Minced scallion 10 g

Minced garlic 5 g

Minced ginger 5 g

White pepper powder 2 g

Sugar 15 g

Sesame seeds (toasted) 5 g

Sesame oil (some for marinating, some for filling) 10 g

Fine salt (some for salting cucumber, some for seasoning) 3 g

Flour (for binding the filling) to taste

Instructions

Prepare the cucumbers

Wash the 4 old cucumbers, peel them, cut off a small portion from the stem end of each cucumber, scoop out the seeds, rinse, lightly salt, and set aside.

Prepare the meat filling

Wash the pork and mince it into a paste. Place in a porcelain bowl, add soy sauce, minced scallion, minced ginger, minced garlic, white pepper, sugar, sesame seeds, sesame oil, and fine salt. Mix well and let it absorb the flavors.

Make the filling

Wash the tofu, place in a porcelain basin, and mash it. Add salt, white pepper, sesame oil, and 1 egg. Mix in the flour, then add the pork filling and stir until it reaches a consistency suitable for binding. Form into balls the same size as the cucumber cores.

Stuff the cucumbers

Evenly stuff the balls into the hollowed cucumber cores, cover with the cut-off cucumber end pieces, and thread a bamboo skewer through each cucumber lengthwise.

Cook

Place the chicken broth in a pot, add chili paste, oyster mushroom slices, rehydrated shiitake mushrooms, and scallion white strips. Bring to a boil until no bubbles form, then add the prepared cucumbers and bring to a boil again.

Make egg garnish

Use the remaining 1 egg to make a thin egg pancake, then cut into small diamond-shaped pieces.

Finish

When the cucumbers are cooked through, remove, cool, and cut into small segments. Arrange them in a bowl to resemble whole cucumbers, pour over the original broth, sprinkle with egg pieces, and serve.