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5 from 1 vote

Korean Sweet & Sour Pork (Tangsuyuk)

Tangsuyuk is Korean-style sweet and sour pork! It is made of crispy pork and colorful vegetables coated in a thick, sweet, and tangy sauce!
Prep Time10 minutes
Cook Time20 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Korean
Keyword: Sweet and Sour Pork, Tangsuyuk
Servings: 2 people
Author: Chef Chris Cho

Equipment

  • Deep Pot
  • Cooling Rack

Ingredients

Crispy Fried Pork

  • 300 grams Pork Tenderloin or Chicken Thighs Sliced into strips
  • 1 cup Potato Starch
  • 1 cup Water
  • 2 tbsp Canola or Vegetable Oil
  • Salt and Pepper To taste
  • 2 quartz Canola or Vegetable Oil For frying

Korean-style Sweet and Sour Sauce

  • 1 cup Water
  • 2 tbsp Soy Sauce
  • 3 tbsp Vinegar
  • 3 tbsp Sugar
  • 1 tbsp Potato Starch For the slurry
  • 2 tbsp Water For the slurry
  • 1/4 of Whole Carrot Sliced thinly
  • 1/4 of Whole Cucumber Deseeded and sliced thinly
  • 6-8 pcs Wood Ear Mushrooms Sliced to bitesize
  • 1-2 slices Pineapple Chopped into tidbits

Instructions

Crispy Fried Pork

  • Slice the pork into strips. Set aside.
  • Combine the potato starch and water, then let sit for 30 minutes.
  • The potato starch will be hydrated and set at the bottom of the bowl, and the excess water will seperate. Throw out the excess water.
  • The batter will have a clay consistency, crumble some of it on the sliced meat.
  • Using medium-high heat, heat the oil until it reaches 350F.
  • Add about 2 tablespoons of oil on the remaining batter so it becomes runny, then one by one pack each piece of meat with the runny batter, then place it directly into the oil.
  • Cook the pork for 2-3 minutes, and once they float, it indicates that they're done.
  • Remove them from the oil and let cool for a couple of minutes on a wire rack. Do little taps to separate each piece and to create airholes in the batter.
  • Increase the heat of the oil and once it reaches 375F, fry the pork again for 5-6 minutes. They should now turn golden brown.

Sweet & Sour Sauce

  • Prepare the carrots, cucumber, wood ear mushrooms, and pineapple.
  • In a pan, combine water, soy sauce, apple vinegar, and sugar. Mix until the sugar is dissolved and let it come to a boil.
  • Add the vegetables to the sauce and let it cook.
  • Combine potato starch and water and gradually add in the sauce until desired thickness is reached. Adjust the sauce by adding soy sauce, vinegar, or sugar according to your preference.
  • Serve the tangsuyuk dipped or poured according to preference.

Video