📝 About This Recipe
Tangsuyuk is a beloved Korean-Chinese staple, famous for its ultra-crispy, double-fried pork and a vibrant, translucent sweet and sour sauce. Unlike its Chinese cousin, the Korean version focuses on a unique potato starch batter that creates a glassy, shatteringly crisp texture that stays crunchy even when tossed in sauce. This dish perfectly balances savory, tangy, and sweet notes, making it a celebratory favorite for families across Korea.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork Loin (cut into 2-inch long, 1/2-inch thick strips)
- 1 teaspoon Ginger juice (freshly squeezed)
- 1 tablespoon Rice wine (or Mirin)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper (freshly ground)
The Signature Batter
- 1.5 cups Potato Starch (must be potato starch for authentic crunch)
- 1/4 cup Cornstarch
- 1 Egg white (large)
- 2 tablespoons Vegetable oil (added to the batter for extra crispness)
- 2 cups Water (for soaking the starch)
The Sweet and Sour Sauce
- 1 cup Water
- 3 tablespoons Soy sauce
- 1/2 cup Sugar
- 1/3 cup Apple cider vinegar
- 1/2 Cucumber (sliced into half-moons)
- 1/4 Carrot (thinly sliced into rounds or flowers)
- 2-3 pieces Wood ear mushrooms (rehydrated and sliced)
- 2 tablespoons Starch slurry (equal parts potato starch and water)
👨🍳 Instructions
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1
In a large bowl, mix the potato starch and cornstarch with 2 cups of water. Stir well and let it sit for at least 30 minutes until the starch settles at the bottom and a clear layer of water forms on top.
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2
While the starch settles, place the pork strips in a bowl and season with ginger juice, rice wine, salt, and pepper. Massage the meat and let it marinate for 20 minutes.
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3
Carefully pour off the clear water from the top of the starch bowl, leaving only the thick, hydrated starch paste at the bottom.
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4
Add the egg white and 2 tablespoons of vegetable oil to the starch paste. Mix vigorously; it will be very stiff and hard to move at first, but keep going until it becomes a smooth, glue-like consistency.
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5
Add the marinated pork to the starch batter and mix by hand to ensure every piece of meat is thickly and evenly coated.
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6
In a deep pot, heat frying oil to 320°F (160°C). Carefully drop pork pieces in one by one so they don't stick together. Fry for 3-4 minutes until pale golden and cooked through.
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7
Remove the pork and drain on a wire rack. Let the meat rest for a few minutes and increase the oil temperature to 375°F (190°C) for the second fry.
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8
Fry the pork a second time for 1-2 minutes until it turns a deep golden brown and feels incredibly crunchy. Drain again.
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9
In a separate saucepan, combine water, soy sauce, sugar, and vinegar. Bring to a boil over medium heat.
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10
Add the carrots, cucumber, and mushrooms to the sauce. Cook for 1 minute to slightly soften the vegetables while maintaining their crunch.
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11
Slowly pour in the starch slurry while stirring constantly. The sauce will quickly thicken and become glossy and translucent.
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12
Decide your serving style: 'Bu-meok' (pour the sauce over the pork) for a softer texture, or 'P 찍-meok' (dip the pork into the sauce) to maintain maximum crunch.
💡 Chef's Tips
Use potato starch rather than cornstarch for the main batter; it provides the signature 'glassy' crunch unique to Tangsuyuk. Do not skip the double-fry; the first fry cooks the meat, while the second fry evaporates any remaining moisture in the crust for permanent crispness. Adding oil directly into the batter (Step 4) creates tiny air pockets during frying, making the coating lighter and airier. If the starch paste is too stiff to mix, add a teaspoon of water at a time, but be careful not to make it runny.
🍽️ Serving Suggestions
Serve alongside Jajangmyeon (black bean noodles) for the classic Korean-Chinese 'Combo' experience. Provide a small side dish of soy sauce mixed with a splash of vinegar and a pinch of gochugaru (red chili flakes) for dipping. Pair with a cold Korean lager or a glass of hot jasmine tea to cut through the richness of the fried pork. Serve with Danmuji (yellow pickled radish) to provide a refreshing, crunchy palate cleanser between bites.