Recipe#24891

Title: FRIED OYSTER HOT POT

KOREAN RECIPES - AUGUST 1995
  
  Reprinted with permission from:
  The Electric Kitchen & Hawaiian Electric Company, Inc.
  
  [Meal-Master compatible format by Karen Mintzias]

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       t            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