Title: Fried Oyster Hot Pot
Categories: Korea Fish Meat Entree Hawaii
Yield: 6 Servings

2		Jars fresh oysters (10 oz size jars)
2	tb	Salad oil
1/4	c	Flour
2		Eggs; beaten
1		Onion; julienned
1/2	lb	Daikon; julienned
1	md	Carrot; julienned
1/2	lb	Beef rib eye; thinly sliced
4	tb	Soy sauce
2	ts	Sesame oil
2	ts	Minced garlic
1	ts	Pepper
1	cn	(14 1/2 oz) vegetable broth
1/4	lb	Watercress - cut into 3-inch lengths
2		Green onions - sliced diagonally

Clean oysters in salted water; drain. In a skillet, heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion, daikon, and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic, and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters, watercress, and green onions; cook just until heated. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro

KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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