FRIED OYSTER HOT POT

• 2 Jars fresh oysters
• - (1 0 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 (1 4 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]