Fried Oyster Hot Pot

| Next >>

Title: Fried Oyster Hot Pot
Yield: 6 Servings
Categories: Korean, Seafood, Meats, Main Dishes


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


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

[Meal-Master compatible format by Karen Mintzias]

From Gemini's MASSIVE MealMaster collection at