Tangsuyuk Recipe: A Guide to Korean Sweet and Sour Pork

INTRODUCTION

Korean sweet and sour pork is also referred to as tanjong, among other names, and is a common dish served throughout the country. What makes the sauce great for this dish is that it blends the sweet with the sour; meanwhile, pork is simply tasty as it was double-fried until crispy.

Perhaps that’s why one of the very popular Korean dishes is called tangsuyuk, which roughly translates as mouth-watering crispy pork chunks covered with a sweet and spicy sauce. It’s indeed one of the many favorites in many Korean restaurants and kitchens due to the wonderful combination of flavors and textures that it presents. Indeed, the way the bright, flavorful sauce assails your taste buds, combined with the crunchiness of the pork, is really something! Now let’s get into making this delectable dish!

What is Tangsuyuk?

Tangsuyuk is essentially Korean deep-fried pork served in a mixture of sweet and sour sauce. Tons of this dish are consumed daily, and such main courses as jjampong, spicy seafood noodles, and jajangmyeon, black noodles with beans, are customarily provided.

This dish can be prepared using pork, beef, or even chicken as the meat. It is then stuffed in the desired meat dipped in a light batter and deep-fried. Tansuyuk sauce is, in fact, a mixture of pineapple juice, soy sauce, vinegar, water, and sugar. Added to make it crunchy is the set of veggies that goes along with this recipe: bell peppers, cucumbers, and carrots. It is a crunchy food with sweet and savory sauces, hence the name Tangsuyuk.

How to make tangsuyuk batter

Soak the potato starch for one to two hours in order to produce the batter. This traditional recipe aids in producing a crust that is both crispy and slightly chewy. To get the optimum level of crispness, the meat is deep-fried twice.

How to make tangsuyuk sauce

The right amount of sour and sweet is crucial for tangsuyuk sauce. This recipe for tangsuyuk has a well-balanced sauce, but you may always adjust it to your preference.

The vegetables give this dish a wonderful variety of colors, flavors, and textures. In my altered recipe, I added wood ear mushrooms, carrots, onions, and cucumbers. Red and green chilies and green peas are also excellent choices. You may also add some fruit, like diced pineapple or apples.

Tips for Perfect Tangsuyuk

• Pork Cut: Choose light-cut pork for the greatest texture. Tenderloin or pork shoulder provide excellent options.
• Double Frying: It’s recommended to cook the pork twice if you want the flesh to be crispier. Cook until golden brown, set aside, and then fry for an additional minute.
• Vegetable Varieties: You can further add some zucchini or mushrooms to enhance the flavor and texture in this dish.
• Sauce Adjustments: You can add more sugar or vinegar to it to vary its sweetness and sourness according to your taste, if you want to.

Ingredients

• 10 oz tender cut of pork or beef
• salt and pepper
• 1/2 teaspoon grated ginger

Batter

• 1 cup of potato starch or corn starch, soaked in 1 cup water for 2 to 3 hours
• 2 tablespoons lightly beaten egg
• 1 tablespoon canola oil
• 4 cups canola or vegetable oil for deep frying

Vegetables 

• 1/2 small carrot
• 1/4 small onion
• 1 ounce wood ear mushrooms – optional
• 1/2 small cucumber or else 1/4 green bell pepper

Tangsuyuk Sauce

• 1 cup water
• 1 tablespoon soy sauce
• 4 tablespoons sugar
• 2 tablespoons vinegar (or to taste)
• pinch salt
• Starch slurry – 2 tbsp starch* in 4 tbsp water

Dipping sauce – optional

• 1 tablespoon soy sauce
• 1 tablespoon water
• 1 teaspoon vinegar
• pinch black pepper
• pinch red chili pepper flakes gochugaru

Directions

1. Before using, combine one cup of potato starch with one cup of water and chill for at least one hour. Carefully pour off the excess water when the starch and water separate.
2. Slice the beef (or pork) into strips that are ⅛ thick, 3/4 inch wide, and 2 to 2.5 inches long. Grated ginger, a dash of salt, and black pepper should be added.
3. Stir thoroughly. Set it aside to use when deep-frying time comes. Dice the veggies into pieces that are just big enough to eat.
4. Combine one cup of water and all the remaining sauce ingredients in a pan. Take it off the fire after boiling it until the sugar is dissolved. When the meat is deep-fried, the sauce will be prepared.
5. With extreme caution, remove the water soaked in starch. By hand, combine the soaking starch, oil, and eggs. There will be a lot of stiff starch in it, but it will become slightly more pliable when you add oil.
6. Coat meat in starch batter. Fill a big pan, wok, or deep fryer with 4 cups of oil. Turn the heat up to 350°F. Using chopsticks or metal tongs, carefully place each piece of meat into the oil one at a time.
7. Avoid adding too much oil. Cook for three minutes in two or three batches, warming the oil to 350°F in between batches, or until golden brown.
8. Next, remove them using a wire skimmer or slotted spoon. Put them on a wire rack or a sizable mesh strainer placed over a bowl.
9. Return the oil to 350°F. You can fry the meat for two to three minutes in a single batch during the second fry. Once more, arrange them on a wire rack or a sizable mesh strainer placed over a dish.
10. Return the sauce to a boil. If preferred, add the carrots, onions, and mushrooms when the greens are almost done. Mix thoroughly after adding the starch mixture to the boiling sauce.
11. If necessary, add a bit more vinegar or sugar after tasting the sauce. Switch off the heat and stir in the cucumber slices and green chilies (if using). Green veggies lose color quickly when cooked in sauce.
12. Serve the meat on a big serving tray with the tangsuyuk sauce drizzled over it or served on the side. This dish should be served right away with your preferred dipping sauce.

CONCLUSION

Tangsuyuk is the name given to this very savory dish that mostly contains sweet and sour flavors. Among these, it includes crispy pork and fresh vegetables. Be it a dinner party or lunch at home, this dish is sure to make a statement for sure. One might easily bring the taste of Korean food to their own oven using this recipe. Serve rice as a side with your delicious tangsuyuk to complete.

FAQ’s