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    Home » Appetizer/Snack

    Tangsuyuk (Sweet and Sour Beef or Pork)

    Published 11/04/2018. Updated 09/29/2020

    Jump to Recipe

    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.

    DSC 0210 e1541395225208 - Tangsuyuk (Sweet and Sour Beef or Pork)

    Tangsuyuk (탕수육) is crispy deep-fried pork (or beef) in a delightfully sweet and tangy sauce! It’s Chinese sweet and sour pork (or beef) dish adapted for Korean taste. Tangsuyuk (also spelled tangsooyuk) is another beloved Korean-Chinese dish along with the two noodle dishes – jajangmyeon and jjamppong.

    Every time my family goes out to a Korean-Chinese restaurant, we almost always order a large plate of tangsuyuk to share as an appetizer. At home, I often make this dish for special occasions or gatherings, especially when my extended family gets together, as my mom used to do.  Everyone loves it!

    Tangsuyuk is easy to make, but the process goes very quickly. So, have all your kitchen equipment and ingredients ready before starting to cook. This tangsuyuk recipe was originally posted in September 2011. I’ve updated it here with new photos, more information, and an improved recipe.

    Meat choice for tangsuyuk

    Growing up, my mother usually made this dish with pork. I usually do the same thing except when my sister-in-law who does not eat pork will be coming. You can use any meat of your choice for this recipe.

    For a vegan tangsuyuk, try rehydrated dried shiitake mushrooms. They are meaty, chewy, and packed with earthy flavor.

    DSC 0152 e1541395689262 - Tangsuyuk (Sweet and Sour Beef or Pork)

    How to make tangsuyuk batter

    You’ll need to pre-soak the potato starch used to make the batter for about an hour or two. This is a traditional method used to create a slightly chewy yet crispy crust. It is important to deep-fry the meat twice for extra crispiness.

    How to make tangsuyuk sauce

    The key to a successful tangsuyuk sauce is the balance between the sweetness and sourness. This tangsuyuk recipe produces a well-balanced sauce, but you can always adjust to your taste.

    The vegetables add different textures and a colorful touch to the dish. In this updated recipe, I used carrot, onion, cucumbers, and wood ear mushrooms. Red and green peppers and green peas are also good options. You can also add some fruits, such as pineapple or apple slices.

    Some people like to have the sauce on the side and dip the meat in the sauce as they eat. I prefer the sauce poured over the meat. One of my readers once called the former a “dipper” and the latter a “pourer”. Which one are you?

    DSC 0113 e1541395731822 - Tangsuyuk (Sweet and Sour Beef or Pork)

    DSC 0251 e1541395806663 - Tangsuyuk (Sweet and Sour Beef or Pork)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0113 350x350 - Tangsuyuk (Sweet and Sour Beef or Pork)

    Tangsuyuk (Sweet and sour beef or pork)

    4.66 from 43 votes
    Appetizer
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Starch soaking: 1 hour 30 minutes
    Total Time: 35 minutes
    Servings: 3
    Print Recipe

    Ingredients

    • 10 ounces tender cut of pork or beef (such as pork loin or beef sirloin)
    • salt and pepper
    • 1/2 teaspoon grated ginger

    Batter

    • 1 cup potato starch or corn starch, soaked in 1 cup of water for 2 to 3 hours
    • 2 tablespoons lightly beaten egg
    • 1 tablespoon canola oil
    • 4 cups canola or vegetable oil for deep frying

    Vegetables -- See note

    • 1/2 small carrot
    • 1/4 small onion
    • 1 ounce wood ear mushrooms - optional
    • 1/2 small cucumber or 1/4 green bell pepper

    Tangsuyuk Sauce

    • 1 cup water
    • 1 tablespoon soy sauce
    • 4 tablespoons sugar
    • 2 tablespoons vinegar (or to taste)
    • pinch salt
    • Starch slurry – 2 tablespoons starch* in 4 tablespoons water

    Dipping sauce - optional

    • 1 tablespoon soy sauce
    • 1 tablespoon water
    • 1 teaspoon vinegar
    • pinch black pepper
    • pinch red chili pepper flakes gochugaru

    Instructions

    • 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. 
    • 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.
      tangsuyuk1 e1453002281348 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • Prepare the vegetables by cutting into thin bite size pieces.
      DSC 0007 1 600x402 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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.
      tangsuyuk3 e1453002972520 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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. 
      DSC 0005 600x402 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • Coat the meat with the starch batter.
      tangsuyuk4 e1453002478577 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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. 
      DSC 0025 600x402 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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.
      DSC 0032 600x402 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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.
      tangsuyuk5 e1453002656522 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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.
      tangsuyuk6 e1453002384971 - Tangsuyuk (Sweet and Sour Beef or Pork)
    • 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

    Red and green peppers and green peas are also good options. You can also add a few bite size fruit slices, such as pineapple or apple, at the end of cooking.
    tangsuyuk e1453001505427 1 e1601393908504 - Tangsuyuk (Sweet and Sour Beef or Pork)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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