TangSooYook is a Korean styled Chinese food. You can find this food in Chinese restaurants in Korea. (This is not authentic Chinese food. *^^*) The fried meat tastes really great with the sweet and sour sauce. The onions, carrots, and cucumbers give the sauce a wonderful combination of different flavors for the meat. I hope you will like this.
Yield: 2 Servings
Short Korean Lesson
- DahngGeun (당근) = Carrot
- YangPah (양파) = Onion
- ¼ Cup Onion
- ¼ Cup Cucumber
- ¼ Cup Carrot
- ½ Cup Fruit Cocktail
- 1 Cup Beef (Pork or Chicken)
- 3 Pinches Salt
- 3 Pinches Black Pepper
- 1 tsp Cooking Wine
- 1 Cup Cornstarch
- ½ Cup Flour
- 1 Egg
- 1 Cup Water
- 2½ Tbsp Corn Starch
- 2 Tbsp Soy Sauce
- 4 Tbsp Sugar
- 4 Tbsp Brown Rice Vinegar or Apple Vinegar
- 1 Cup Water
Cut the meat into thin strips. Usually, they use pork for this dish in Korea. However, I used beef today.
Mix the meat, 3 pinches of salt, 3 pinches of black pepper, and 1 tsp of cooking wine. Set it aside for about 10 minutes to marinate.
To make the batter, combine 1 cup of cornstarch, ½ cup of flour, 1 egg, and 1 cup of water.
The consistency will be like crêpe batter.
After 10 minutes, add the beef into the batter.
Fry the meat until the batter becomes lightly browned.
You don’t have to cook it completely in this step since it gets cooked again.
Fry the meat again until it becomes golden brown. Then, cool it on paper towel while you are preparing the sauce.
Cut half an onion into half inch pieces. Slice ¼ cup worth each of a cucumber and carrot in half inch pieces.
In a sauce pan, mix: 2½ Tbsp of cornstarch, 2 Tbsp of soy sauce, 4 Tbsp of sugar, 4 Tbsp of vinegar, and 1 cup of water together. Boil until it becomes a little thicker.
Add ½ cup of the fruit cocktail, drained. Add the onion, cucumber, and carrot. Boil the sauce for about 5 minutes longer.
Pour the sauce on the top of the fried beef, and serve. ^^ Enjoy! 🙂