Crispy and Chewy Eggplant Sweet and Sour (Tangsuyuk) with Rice Paper
Crispy and Chewy Eggplant Sweet and Sour (Tangsuyuk) with Rice Paper
How to Make Eggplant Tangsuyuk with Rice Paper / Vegan Tangsuyuk Recipe / Crispy Eggplant Fry
Let’s make a delightful Tangsuyuk using eggplant and rice paper! This recipe creates a wonderfully crispy exterior and a tender interior, offering a unique twist on the classic sweet and sour dish, perfect for a vegan option.
Main Ingredients- 2 Eggplants (medium-sized)
- 1 Red bell pepper
- 1 Korean chili pepper (optional, for extra spice)
- Rice paper wrappers (for the crispy coating)
- Cornstarch (for coating the eggplant before frying)
Sweet and Sour Sauce- 300ml Water
- 1 Tbsp Soy sauce
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1/2 Tbsp Salt
- Slurry (cornstarch and water mixture, for thickening)
Cornstarch Slurry (for Sauce Thickening)- 3 Tbsp Cornstarch
- 5 Tbsp Water
- 300ml Water
- 1 Tbsp Soy sauce
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1/2 Tbsp Salt
- Slurry (cornstarch and water mixture, for thickening)
Cornstarch Slurry (for Sauce Thickening)- 3 Tbsp Cornstarch
- 5 Tbsp Water
Cooking Instructions
Step 1
Begin by preparing 2 medium-sized eggplants. Choose fresh and firm eggplants as they are the star of this dish.
Step 2
Prepare 1 red bell pepper and 1 Korean chili pepper for color and a touch of spiciness. Adjust the amount of chili pepper to your preference.
Step 3
Have plenty of rice paper wrappers ready, as these will form the crispy coating for your eggplant.
Step 4
Set aside some cornstarch, which will be used to lightly coat the eggplant pieces before frying and for thickening the sauce later.
Step 5
Wash the eggplants thoroughly and slice them into rounds, approximately 0.5 cm thick. Avoid slicing them too thin, as they might fall apart during cooking.
Step 6
Finely chop or thinly slice the prepared red bell pepper and Korean chili pepper. These will add flavor and visual appeal to the sauce.
Step 7
Now, it’s time to wrap the eggplant slices with rice paper. Briefly dip each rice paper wrapper in warm water for just a second or two until it becomes pliable, but not too soft or it might tear. Then, immediately take it out.
Step 8
Place a slice of eggplant onto the softened rice paper and carefully wrap it up, similar to making a small parcel. The sticky nature of the rice paper will help seal it.
Step 9
When placing the wrapped eggplants into the frying oil, ensure there is some space between them. This prevents them from sticking together and allows them to become uniformly crispy.
Step 10
Heat a generous amount of cooking oil in a wok or deep pan over medium-high heat. Frying requires sufficient oil to ensure the food cooks through and becomes crisp. However, avoid using excessive oil to be economical.
Step 11
Carefully place the wrapped eggplant pieces into the hot oil and fry until they are golden brown and crispy. Turn them occasionally to ensure even cooking. You’ll see the rice paper crisping up beautifully.
Step 12
To maintain crispiness and prevent sticking, avoid overcrowding the pan. Fry the eggplant in batches if necessary. This ensures each piece fries evenly and retains its texture.
Step 13
Prepare the cornstarch slurry for the sauce. In a small bowl or cup, mix 3 tablespoons of cornstarch with 5 tablespoons of water until smooth and no lumps remain.
Step 14
Let’s make the sweet and sour sauce. In a saucepan, combine 300ml water, 1 tablespoon soy sauce, 3 tablespoons vinegar, 3 tablespoons sugar, and 1/2 tablespoon salt. Stir well to dissolve the sugar and salt. (The cornstarch slurry will be added later to adjust the thickness).
Step 15
Bring the sauce ingredients (except for the cornstarch slurry) to a boil over medium heat. Stir occasionally until the sugar and salt are fully dissolved.
Step 16
Once the sauce is simmering, gradually whisk in the cornstarch slurry a little at a time until the sauce reaches your desired consistency. It should thicken nicely. Remove from heat once thickened. Be careful not to add too much slurry at once, as it can make the sauce too thick.
Step 17
Finally, add the chopped red bell pepper and Korean chili pepper to the sauce and simmer for another minute or two. This infuses the sauce with their flavor and color.
Step 18
Your delicious Eggplant Tangsuyuk is ready! Serve it hot with the sweet and sour sauce. It’s excellent for dipping (‘jjikmeok’).
Step 19
Alternatively, you can pour the hot sauce over the crispy fried eggplant for a ‘bumeok’ style, where the sauce coats the pieces. This creates a wonderfully chewy texture.
Step 20
For the ‘jjikmeok’ style, you’ll appreciate the delightful crispiness of the rice paper coating. For the ‘bumeok’ style, the sauce fully coats the eggplant, giving it a texture similar to chewy glutinous rice cakes. Enjoy it your favorite way!
