Maangchi: Korean Sweet and Sour Pork Tangsuyuk
Official video demonstrating tangsuyuk; written quantities follow the separately linked Korean Bapsang recipe.
Official cooking video · Maangchi · YOUTUBEKorean-Chinese Crispy Pork Tangsuyuk with Sweet-Sour Sauce (3)
Tangsuyuk is a Korean-Chinese take on sweet-and-sour pork. Soak the starch, fry the pork twice and serve the sweet-sour sauce separately or poured over. Allow about two hours for starch settling.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Mix 1 cup potato starch with 240 mL water and refrigerate for about two hours. Gently pour off the clear water, keeping the settled wet starch.
- 02
Slice pork into thin strips about 3–5 mm thick, season with ginger, salt and pepper, and thinly slice carrot, onion and cucumber.
- 03
Bring the sauce water, soy sauce, sugar and vinegar to a simmer until dissolved. Mix 2 tbsp starch and 4 tbsp water separately for thickening.
- 04
Mix the settled starch with 2 tbsp beaten egg and 1 tbsp oil. Coat the pork evenly.
- 05
Heat deep-frying oil to about 175°C. Fry small batches until lightly golden, drain, then fry again for roughly 2–3 minutes until crisp. Check thick pieces for safe doneness.
- 06
Reheat the sauce and cook carrot, onion and optional mushrooms. Stir in starch slurry gradually until glossy and slightly thick; turn off heat and add cucumber.
- 07
Drain the pork and serve the sauce on the side or pour it over just before eating. Never pour water into hot frying oil.
Helpful source links
Before you cook
Separate raw pork from vegetables. For whole-cut pork ensure at least 63°C and 3 minutes rest, and check egg, soy and wheat allergens. Prevent water from entering hot frying oil. Refrigerate leftovers within two hours at 4°C or below; reheat to 74°C.
Allergens: 돼지고기 / pork / 豚肉, 달걀 / egg / 卵, 대두·밀(간장 제품 확인) / soy and possible wheat in soy sauce / しょうゆの大豆・小麦を確認
Image & source credits
These illustrations stand in for food photos.
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