Some foods go together like hamburgers and french fries, or sushi and miso soup. Likewise, when we eat jajangmyeon (black bean noodles) in Korea, people normally get tangsuyuk to go with jajangmyeon or jjamppong. Tangsuyuk is deep fried pork with a sweet and sour sauce. If you are into mukbang videos, you probably already saw these two eaten together. Maybe you wanted to try it after watching it. So here we are. Now you can make delicious tangsuyuk at home with my tangsuyuk recipe. So let’s get started.
Yield: 4 Servings
Short Korean Lesson
- DahngGeun (당근) = Carrot
- YangPah (양파) = Onion
- ½ Cup Onion
- ½ Cup Cucumber
- ½ Cup Carrot
- 1 Cup Fruit Cocktail
- 2 Cups Beef (Pork or Chicken)
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 1 Tbsp Cooking Wine (optional)
- 1 Cup Cornstarch
- ½ Cup Flour
- 1 Egg
- 1 Cup Cold Water
- 2 Cups Water
- 6 Tbsp Sugar
- 5 Tbsp Corn Starch
- ¼ Cup Soy Sauce
- ¼ Cup Brown Rice Vinegar or Apple Vinegar
Prepare about 1 lb (2 cups) of meat. Usually, we use pork for this dish in Korea. However, I will use beef for mine today. If you are a vegetarian, mushrooms, especially fresh shiitake mushrooms, can be a great replacement.
Cut the meat into thin strips. And then, season the meat with ¼ tsp of salt, ¼ tsp of black pepper, and 1 Tbsp of cooking wine (optional). Set it aside for about 10 minutes to marinate. Meanwhile, let’s prepare the other ingredients.
I will carve the cucumber and carrot a little today for to make the dish prettier. This is how you do it. (Please watch the video for this step.) Then, slice ½ cup worth each of a cucumber and carrot into ¼-inch slices.
We also need 1 cup of canned fruit cocktail, drained, along with the vegetable ingredients.
In this step, start to preheat the oil for deep frying on medium-high.
To make the batter, combine 1 cup of cornstarch, ½ cup of flour, 1 egg, and 1 cup of cold water. Mix everything together well.
The consistency will be like crêpe batter.
After 10 minutes, add the marinated meat into the batter.
Mix it together.
Drop a little bit of batter into the preheated oil and if it floats to the surface immediately, the oil is ready for deep frying. Add the meat into the oil.
Fry the meat until the batter becomes lightly browned. You don’t have to cook it completely in this step since we are going to fry them again later. It took about 2-3 minutes for frying the first batch.
Take out the fried meat using a strainer to drain out some of the oil.
Put the meat on a tray covered with some paper towels. The paper towels soak up some of the grease. Repeat the process to fry the rest of the meat.
In a sauce pan, add 5 Tbsp of cornstarch, ¼ cup of soy sauce, 6 Tbsp of sugar, and ¼ cup of vinegar in a pot. Then, mix the ingredients slowly while adding 2 cups of water. Whisk it well until the cornstarch and sugar dissolves. Cook it on high.
When the sauce starts to boil, add the onion, carrot, and cucumber into the sauce.
You can also add the fruit in this step. Boil the sauce for about 5 minutes.
While making the sauce, deep fry the meat one more time to make it crispier. Fry it for about 2-3 minutes, or until it becomes nice golden brown on medium-high.
It is very crispy and delicious.
Pour the sauce on the top of the fried beef, and serve.
I’m sorry that my voice is not quite normal in this video. I’ve been sick for few days. I almost thought that maybe I should not post a video this week and rest. Then, I got this comment, “See you soon again Aeri” and the message made me think, “Oh yes, many aeriskitchen chingudeul will be waiting for my video this Friday.” So, I started to work again, and I’m glad I did, because I could post this video today. I wanted to tell you that your comments mean that much to me. Thanks for your support and love again.
Did you enjoy my tangsuyuk recipe and special tips for today? Don’t forget to subscribe to my channel and give me a big thumbs up. I will be more than happy to read your comments.
Thank you for watching; see you soon again; bye ~~
Aeri’s Kitchen Tips
Have you ever had a problem cutting your meat like this? Either your knife is not sharp enough to cut the meat nice and neat or the cutting board keeps moving here and there while you are cutting your meat. Then, try these tips.
No 1. To cut meat easier, put your meat in the freezer for an hour before you cut it.
No 2. Place damp (wet?) towel under your cutting board, so it will not move when you cut the meat on it.
After an hour, the meat is a little firmer, but not too hard, so it holds its shape better when cutting it straight through. Now you can see that I can cut the meat smoothly without trouble on a stable cutting board.