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Tangsuyuk (Sweet and sour beef or pork)
4.7 from 135 votes

Tangsuyuk (Sweet and sour beef or pork)

Tangsuyuk is a Korean-style sweet and sour dish featuring battered and deep-fried pork or beef strips tossed with vegetables and a glossy tangy sauce. The coating uses soaked starch combined with egg and oil to create a crisp texture. A sweet and sour sauce with vinegar and sugar complements the crunchy meat and vegetables for a balanced flavor.

Prep Time
20 mins
Cook Time
15 mins
Starch soaking
1 hr 30 mins
Total Time
35 mins
Servings: 3
Course: Appetizer
Cuisine: Korean

Ingredients

  • 10 ounces pork loin or beef sirloin, tender cut
  • salt
  • black pepper
  • 1/2 teaspoon ginger grated
Batter
  • 1 cup potato starch or corn starch, soaked in 1 cup of water for 2 to 3 hours
  • 2 tablespoons egg lightly beaten
  • 1 tablespoon canola oil
  • 4 cups canola oil or vegetable oil, for deep frying
Vegetables -- See note
  • 1/2 carrot small
  • 1/4 onion small
  • 1 ounce Wood ear mushrooms optional
  • 1/2 cucumber or 1/4 green bell pepper, small
Tangsuyuk Sauce
  • 1 cup water
  • 1 tablespoon soy sauce
  • 4 tablespoons sugar
  • 2 tablespoons vinegar or to taste
  • pinch salt
  • starch used in starch slurry with water
Dipping sauce - optional
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon vinegar
  • pinch black pepper
  • pinch red chili pepper flakes gochugaru

Instructions

    Cup of Yum
  1. At least an hour before cooking this dish, combine 1 cup of the starch with 1 cup of water and refrigerate until ready to use. The starch and water will separate, and you will need to pour out the water on top to use the soaked starch at the bottom. 
  2. Cut the beef (or pork) into 2 to 2.5-inch long strips (about 3/4-inch wide and ⅛ - inch thick). Mix well with the grated ginger, and lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.
  3. Prepare the vegetables by cutting into thin bite size pieces.
  4. In a pan, add 1 cup of water along with the remaining sauce ingredients except the starch slurry. Boil just until the sugar melts and turn off the heat. You will finish the sauce when the meat has been deep fried.
  5. Carefully pour out the soaking water from the starch. Use your hand to mix the soaked starch with the egg and oil. The starch will be very stiff. The addition of oil will help loosen it a little. 
  6. Coat the meat with the starch batter.
  7. Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat to 350°F. Using metal tongs or chopsticks, drop the meat in the oil one piece at a time. Do not crowd the oil. Cook until golden brown, about 3 minutes, in two or three batches, reheating the oil to 350°F between the batches. 
  8. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
  9. Reheat the oil to 350°F. Add the meat (you can do this in one batch for the second frying) and deep fry again for 2 to 3 minute. Drain on a wire rack or in a large mesh strainer set on a bowl.
  10. Bring the sauce to a boil again. Add the carrot, onion, and optional mushrooms, which take slightly longer to cook than the green vegetable. When the sauce boils, add the starch slurry, stirring well. Taste the sauce and add a little more sugar or vinegar if desired. Turn the heat off, and then add the cucumber slices (or green pepper if using). The green vegetables lose their color quickly if boiled in the sauce.
  11. Place the meat on a large serving plate and pour the tangsuyuk sauce on top or serve the sauce on the side. Serve immediately with the optional dipping sauce.

Notes

  • Include red and green peppers or green peas for added color and flavor.
  • Add bite-size pineapple or apple slices at the end for a sweet contrast.