Sweet and Sour Tangsuyuk Sauce
Sweet and Sour Tangsuyuk Sauce
Easy Homemade Tangsuyuk Sauce Recipe
This sauce uses soy sauce, giving it a slightly darker color, but the taste is delicious if you get the proportions right. It’s perfect for drizzling over fried dishes! chutney, sauce, sweet and sour sauce, tangsuyuk sauce
Sauce Seasoning- 5 Tbsp soy sauce (jin ganjang)
- 6 Tbsp apple vinegar (recommend vinegar with a strong apple aroma)
- 5 Tbsp sugar
- 1 cup water (200ml)
- 1 Tbsp potato starch
- 1 Tbsp cold water (for starch slurry)
Vegetable Ingredients- 1/3 red bell pepper (seeds removed, thinly julienned)
- 1/2 cucumber (seeds removed, thinly julienned)
- 1/4 carrot (thinly julienned)
- 1/2 onion (thinly julienned)
- 1/3 red bell pepper (seeds removed, thinly julienned)
- 1/2 cucumber (seeds removed, thinly julienned)
- 1/4 carrot (thinly julienned)
- 1/2 onion (thinly julienned)
Cooking Instructions
Step 1
First, prepare the vegetables for the sauce. Remove the seeds from the cucumber and julienne it thinly. Peel and thinly julienne the carrot and onion as well. Remove the seeds from the bell pepper and cut it into similar thin strips. Slicing all vegetables thinly is key to achieving a nice crisp texture in the tangsuyuk sauce.
Step 2
In a pot, combine 5 Tbsp soy sauce, 5 Tbsp sugar, 6 Tbsp apple vinegar, and 1 cup of water. Stir well to mix. The higher proportion of vinegar adds a tangy flavor, balancing the sweetness and umami. Bring this mixture to a boil.
Step 3
In a small bowl, mix 1 Tbsp potato starch with 1 Tbsp cold water until completely smooth and no lumps remain. This is your starch slurry, which will thicken the sauce. Preparing this in advance ensures you can add it smoothly while the sauce is cooking.
Step 4
Once the sauce mixture begins to boil, add all the prepared vegetables (bell pepper, cucumber, carrot, onion). Let them cook for a short while until they are slightly tender, then gradually pour in the prepared starch slurry while stirring constantly to achieve the desired consistency. Add the starch slurry slowly to prevent clumping. As soon as the sauce reaches your desired thickness, turn off the heat immediately. Be careful not to overcook, as it can become too salty. The sauce should be thick enough to coat the back of a spoon but still flow gently.
Step 5
Using soy sauce may result in a darker sauce color than typical tangsuyuk sauces. But don’t worry! When poured over tangsuyuk or other fried dishes, the taste is absolutely delicious. If you prefer a crisper texture from the vegetables, you can add them after the sauce starts to thicken with the starch slurry and cook them for just a brief moment. Enjoy your homemade delicious tangsuyuk sauce!
