Tangsuyuk is a popular Korean-Chinese sweet and sour pork (or beef) dish! This crispy deep-fried meat in a delicious sweet and tangy sauce is easy to make at home.
– Combine the starch with water and refrigerate until ready to use.
– Cut the beef (or pork) into long strips (about 3/4-inch wide and ⅛ - inch thick). Mix well with the grated ginger.
In a pan, add 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.
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.
Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat. 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.
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.
Bring the sauce to a boil again. Add the carrot, onion, and optional mushrooms. When the sauce boils, add the starch slurry, stirring well. Taste the sauce and add a little more sugar or vinegar if desired.
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.