Crispy Homemade Tangsuyuk
Crispy Homemade Tangsuyuk
The Ultimate Homemade Tangsuyuk Recipe
Introducing an amazing homemade Tangsuyuk that rivals professional restaurants, featuring a crispy batter and a perfectly balanced sweet and sour sauce. Discover the secret to maximizing flavor with affordable ingredients right here!
Main Ingredients for Tangsuyuk- 400g Pork for Tangsuyuk (loin or tenderloin recommended)
- 1/2 Onion (sliced)
- 4 Tbsp Fruit Cocktail (including syrup)
Pork Marinade Ingredients- 0.3 Tbsp Salt
- 0.3 Tbsp Black Pepper
- 2 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Ginger Extract (or minced ginger)
Crispy Batter- Potato Starch or Corn Starch, as needed
- Frying Mix (Tempura Flour), as needed (can use only starch if unavailable)
- 1 Egg
- 2 Cups Cold Beer (sparkling water can be substituted)
Sweet and Sour Tangsuyuk Sauce- 600ml Water
- 7 Tbsp Soy Sauce
- 5 Tbsp Sugar
- 6 Tbsp Vinegar
- 1 Tbsp Oyster Sauce
- 1 Tbsp Ginger Extract (or minced ginger)
- 2 Tbsp Pineapple Syrup from can
- Slurry: 2 Tbsp Potato Starch + 5 Tbsp Water, mixed
- 0.3 Tbsp Salt
- 0.3 Tbsp Black Pepper
- 2 Tbsp Cooking Wine (like Mirin)
- 1 Tbsp Ginger Extract (or minced ginger)
Crispy Batter- Potato Starch or Corn Starch, as needed
- Frying Mix (Tempura Flour), as needed (can use only starch if unavailable)
- 1 Egg
- 2 Cups Cold Beer (sparkling water can be substituted)
Sweet and Sour Tangsuyuk Sauce- 600ml Water
- 7 Tbsp Soy Sauce
- 5 Tbsp Sugar
- 6 Tbsp Vinegar
- 1 Tbsp Oyster Sauce
- 1 Tbsp Ginger Extract (or minced ginger)
- 2 Tbsp Pineapple Syrup from can
- Slurry: 2 Tbsp Potato Starch + 5 Tbsp Water, mixed
- 600ml Water
- 7 Tbsp Soy Sauce
- 5 Tbsp Sugar
- 6 Tbsp Vinegar
- 1 Tbsp Oyster Sauce
- 1 Tbsp Ginger Extract (or minced ginger)
- 2 Tbsp Pineapple Syrup from can
- Slurry: 2 Tbsp Potato Starch + 5 Tbsp Water, mixed
Cooking Instructions
Step 1
First, prepare the pork for Tangsuyuk by cutting it into bite-sized pieces (about 3-4 cm). If the pieces are too large, they might not cook through, so cut any large chunks in half again. In a bowl, combine the prepared pork with salt, pepper, cooking wine, and ginger extract. Gently mix and let it marinate for about 15 minutes. This step is crucial for the flavors to penetrate the meat.
Step 2
Prepare the vegetables and fruits for the sauce. Slice the onion into thick strips. While this recipe uses fruit cocktail and onion, feel free to add cucumber, carrots, cabbage, or pineapple chunks for a richer flavor and texture.
Step 3
To create a crispy batter, combine starch, frying mix, and 1 egg in a bowl. Gradually add the cold beer while mixing to form the batter. Using beer helps make the batter extra crispy. Aim for a consistency that isn’t too thin and allows the batter to adhere well to the pork. (If it’s too thin, add more starch; if too thick, add a bit more beer.)
Step 4
Heat oil in a deep frying pan or wok to about 170-180°C (338-356°F). Dip the marinated pork pieces thoroughly into the batter, ensuring they are fully coated. Carefully place them into the hot oil, making sure they don’t clump together. Fry until golden brown over medium heat. Once cooked, remove the pieces and drain excess oil.
Step 5
For an even crispier Tangsuyuk, we’ll fry it twice! Return the first-fried pork pieces to the hot oil and fry for another 30 seconds to 1 minute. This double-frying technique ensures a super crispy exterior and a moist interior. The pork is already well-seasoned, so it’s delicious even eaten plain with a little dipping salt!
Step 6
Now, let’s make the delicious Tangsuyuk sauce. In a pot, combine water, soy sauce, sugar, vinegar, oyster sauce, ginger extract, and pineapple syrup. Stir well and bring to a simmer over medium heat.
Step 7
Once the sauce is simmering, add the sliced onions and fruit cocktail. Cook until the onions become translucent. Finally, gradually stir in the pre-mixed starch slurry (potato starch + water) until the sauce reaches your desired thickness. Once thickened, remove from heat. You can either pour the sauce over the crispy fried pork (‘Bumeok’ style) or serve the sauce on the side for dipping (‘Jjimeok’ style). Enjoy it your favorite way! ^^
