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.
Cut the beef (or pork) into long strips. Mix well with the grated ginger, and lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.
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 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.
Bring the sauce to a boil again. Add the carrot, onion, and optional mushrooms, which take slightly longer to cook than the green vegetable. 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.