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Aloha and welcome to this edition
of The Electric Kitchen.

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I'm Alison Zecha, your host,
and our guest demonstrator this month

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is Chef Onjin Kim,
and she is the executive chef

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and vice president of Hanatei Bistro
here in Hawaiʻi Kai.

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-Welcome to the show.
-Thank you for having me.

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We're going to be doing
traditional Korean recipes today,

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and our first recipe
is a fried oyster hotpot.

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Onjin?

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Ok. What we do is that we want
to pre-fry the oysters.

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When you get it in the jar,
it's freshly shucked and there's some--

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there'll be a little bit shells
and something like that on this thing.

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So you want to wash it
with the salt water, and then you drain it

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and it's going to be, look like this
and what we do is just take it.

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I have oil heating already here,
dip it in flour first.

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You can do a few at a time.

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Ok, and I'll tell you a little bit more
about what the recipe calls for.

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And then dip into egg wash,
and then just...

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Put it in the pan.
Right, alright

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But I don't want you to overcook it
because we're gonna cook this again.

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(Alison Zecha)
Alright.

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So be sure not to overcook the oysters
and the recipe calls

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for 2 jars of 12 oz. size oysters,
2 tablespoons of salad oil;

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a 1/4 cup of flour; 2 eggs, beaten;
1 onion, julienne; 1/2 pound of daikon,

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also julienne; one medium carrot, julienne;
3 tsp of sesame oil; salt;

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1/2 lb of beef ribeye, thinly sliced;
4 tbsp of soy sauce;

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2 tsp of minced garlic; 1 tsp of pepper;
1 can, which is 14.5 oz of vegetable broth;

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1/4 lb of watercress cut
into 3 inch lengths;

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and 2 green onions sliced diagonally.