| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Vegetables | Korean | Korean, Seafood, Meats, Main dish | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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