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.
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.
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).
Thin slice the beef into strips about the same size as the carrot. Mix beef with marinade and let stand ate least 20 minutes.
Separate egg yolks from the whites, lightly whip each, and fry separately until lightly browned. Slice into long narrow strips.
7Heat 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).
8Stuff trench of cucumber with meat, egg, and carrot/mushroom mix.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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