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Fried Oyster Hot Pot

Demonstrated by: Executive Chef On Jin Kim of Hanatei Bistro.
Korean Recipes - August 1, 1995.



Fried Oyster Hot Pot

  • 2 jars (10 oz size) fresh oysters
  • 2 tablespoons salad oil
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 onion, julienne
  • 1/2 lb daikon, julienne
  • 1 medium carrot, julienne
  • 1/2 lb beef rib eye, thinly sliced
  • 4 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon pepper
  • 1 can (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.


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