Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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]

Browse by categories