Crispy Kkanpung-yuk from Leftover Tangsuyuk
Crispy Kkanpung-yuk from Leftover Tangsuyuk
Transform Leftover Tangsuyuk into Delicious Kkanpung-yuk
Don’t let leftover tangsuyuk go to waste! This recipe transforms slightly soggy or less-than-ideal tangsuyuk into a wonderfully crispy and flavorful kkanpung-yuk. By re-crisping the tangsuyuk and coating it in a spicy and sweet kkanpung sauce, you can create an impressive appetizer or side dish. Say goodbye to your leftover tangsuyuk dilemma!
Main Ingredients- Leftover Tangsuyuk (as needed)
Kkanpung Sauce- Leftover Tangsuyuk Sauce (approx. 100ml, or adjust to taste)
- 1 tsp minced garlic
- 1 Tbsp chili powder (adjust for spiciness)
- 5 Tbsp cooking oil
- 1/2 green onion (both white and green parts)
- 1/2 onion
- Leftover Tangsuyuk Sauce (approx. 100ml, or adjust to taste)
- 1 tsp minced garlic
- 1 Tbsp chili powder (adjust for spiciness)
- 5 Tbsp cooking oil
- 1/2 green onion (both white and green parts)
- 1/2 onion
Cooking Instructions
Step 1
Crispiness is key! Lightly oil a pan over medium-low heat. Arrange the leftover tangsuyuk in a single layer and pan-fry until golden brown and crispy on both sides. This is where the magic happens, reviving the tangsuyuk. Once crispy, set aside on a plate.
Step 2
Dice the onion into roughly 1.5cm cubes. This size is perfect for mixing with the tangsuyuk and sauce, providing a pleasant texture.
Step 3
Wash and finely chop the green onion, using both the white and green parts. The white parts will add aroma, while the green parts will contribute to the color and freshness.
Step 4
To make the flavorful chili oil for the sauce, heat 5 tablespoons of cooking oil in a pan over medium-low heat. Add the minced garlic and chili powder, stirring constantly to prevent burning. Cook until the aromas of garlic and chili are released into the oil, creating a delicious chili oil.
Step 5
Once the chili oil is fragrant, add the diced onion to the pan and stir-fry. Cook until the onion becomes slightly translucent and sweet, allowing it to mingle beautifully with the chili oil.
Step 6
When the onions are tender, pour in the leftover tangsuyuk sauce. Stir well to combine everything and bring the sauce to a simmer. Your kkanpung sauce base is now ready!
Step 7
Once the sauce is bubbling, add the pre-crisped tangsuyuk back into the pan. Toss quickly to coat the tangsuyuk evenly with the sauce. It’s important to stir-fry rapidly to prevent the tangsuyuk from becoming soggy again!
Step 8
When the tangsuyuk is beautifully coated in the kkanpung sauce, sprinkle the chopped green onions over the top and give it a final quick toss. Your spicy, sweet, and crispy kkanpung-yuk is complete! Serve immediately while warm.
