If you’ve ever been to Korean-Chinese restaurants, you definitely have tried JJAJANGMYEON (Korean Black Bean Noodles) with this Tangsuyuk. How was it? It was so good, right? But you know what? With a little bit of technique that I’m going to share today, that can be even BETTER and CHEAPER. Alright, are you guys ready? Let’s get started!
TANGSUYUK (2 servings)
Ingredients:
- 1 cup potato starch (or cornstarch)
- 7 oz (200g) pork loin (or chicken breast)
- Salt and pepper, to season
- 1 tsp mirin (optional)
- 1 clove garlic (optional), finely chopped
- 1/4 yellow onion
- 1 oz (30g) carrot
- 1/2 green bell pepper
- 2 slices canned pineapple
- 1/2 egg white
- Vegetable oil, for frying
Tangsuyuk Sauce:
- 1 cup (240ml) water
- 5.5 tbsp sugar
- 4 tbsp white (or rice) vinegar
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
Slurry:
- 1 tbsp potato starch (or cornstarch)
- 1 tbsp water
Instructions:
PREP INGREDIENTS
1. In a small mixing bowl, add the potato starch and make it flat. Gently add some water to cover the starch. Do NOT stir it. Leave it alone until you can’t see any bubbles.
2. Cut the pork loin into thin strips. (2 to 3 inches long would be perfect!) Put them in a separate bowl and season with salt and pepper. Optionally, add the mirin and 1 clove of minced garlic. Gently massage it.
3. Prep the vegetables for the sauce: Cut the onion, carrot, bell pepper, and pineapple into small bite-sized pieces.
MAKE CRISPY BATTER
1. Get rid of any excess moisture from the pork with paper towels.
2. Get back to the starch. If the water on top looks very clear and all the starch settled down on the bottom, get rid of the water on top. Take a spoon and scoop it out. Break it into pieces over your pork and toss together.
3. Add a little bit of egg white and give it a good massage. FYI, I added 1/2 of an egg white!
DOUBLE-FRY PORK
1. In a wok, heat the oil over medium heat. Once it reaches 170℃ (340℉), make sure to mix it again and carefully drop it in. Leave them alone for about 3 minutes.
2. Scoop them out with a strainer and hit them with a spatula. They will naturally separate from each other.
3. Drain them on a wire rack and let rest for 1 minute. Put them back into the oil (170℃/340℉) and fry again for another 3-4 minutes. Once they’re cooked through, take them out and let rest on the wire rack.
MAKE SAUCE
1. In another wok (or pan), combine the water, sugar, vinegar, soy sauce, and oyster sauce. Bring it to a boil over low heat.
2. In the meantime, prepare the slurry. In a small bowl, whisk together the potato starch and water. Set it aside.
3. Once it starts to boil, add the vegetables to the sauce. Once it starts to bubble up again, add the slurry and give it a good stir. Boil it for another 1 minute.
4. You can either pour it over the pork or serve it on the side. Enjoy~!
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- Yuringi (Korean Chicken Salad)
Tangsuyuk
(Korean Sweet and Sour Pork)
2
servingsIngredients
1 cup potato starch (or cornstarch)
7 oz (200g) pork loin (or chicken breast)
Salt and pepper, to season
1 tsp mirin (optional)
1 clove garlic (optional), finely chopped
1/4 yellow onion
1 oz (30g) carrot
1/2 green bell pepper
2 slices canned pineapple
1/2 egg white
Vegetable oil, for frying
- Tangsuyuk Sauce:
1 cup (240ml) water
5.5 tbsp sugar
4 tbsp white (or rice) vinegar
1 tbsp soy sauce
1/2 tbsp oyster sauce
- Slurry:
1 tbsp potato starch (or cornstarch)
1 tbsp water
Directions
- Prep Ingredients
- In a small mixing bowl, add the potato starch and make it flat. Gently add some water to cover the starch. Do NOT stir it. Leave it alone until you can’t see any bubbles.
- Cut the pork loin into thin strips. (2 to 3 inches long would be perfect!) Put them in a separate bowl and season with salt and pepper. Optionally, add the mirin and 1 clove of minced garlic. Gently massage it.
- Prep the vegetables for the sauce: Cut the onion, carrot, bell pepper, and pineapple into small bite-sized pieces.
- Make Crispy Batter
- Get rid of any excess moisture from the pork with paper towels.
- Get back to the starch. If the water on top looks very clear and all the starch settled down on the bottom, get rid of the water on top. Take a spoon and scoop it out. Break it into pieces over your pork and toss together.
- Add a little bit of egg white and give it a good massage. FYI, I added 1/2 of an egg white!
- Double-Fry Pork
- In a wok, heat the oil over medium heat. Once it reaches 170℃ (340℉), make sure to mix it again and carefully drop it in. Leave them alone for about 3 minutes.
- Scoop them out with a strainer and hit them with a spatula. They will naturally separate from each other.
- Drain them on a wire rack and let rest for 1 minute. Put them back into the oil (170℃/340℉) and fry again for another 3-4 minutes. Once they’re cooked through, take them out and let rest on the wire rack.
- Make Sauce
- In another wok (or pan), combine the water, sugar, vinegar, soy sauce, and oyster sauce. Bring it to a boil over low heat.
- In the meantime, prepare the slurry. In a small bowl, whisk together the potato starch and water. Set it aside.
- Once it starts to boil, add the vegetables to the sauce. Once it starts to bubble up again, add the slurry and give it a good stir. Boil it for another 1 minute.
- You can either pour it over the pork or serve it on the side. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml