1
Season 400g of pork loin with seasoned salt, 1 tbsp of Cheongju, black pepper, and a little sesame oil, then let it marinate.
Old-School Tangsuyuk
Making old-school style Tangsuyuk with a crispy texture and a sweet and sour sauce.
KoreanOther
📝 9 steps
What You'll Need
Pork400g
Seasoned saltTo taste
Cheongju (refined rice wine)1 tbsp
Black pepperTo taste
Sesame oilA little
Egg white1
Potato starch1 cup
Rice flourTo taste
Cooking oil1L
Water1/2 cup
Jin-ganjang (dark soy sauce)1 tbsp
Sugar3 tbsp
Vinegar3 units
Chicken stock1/3 tbsp
OnionTo taste
GarlicA small amount
GingerA little
Instructions
2
Add one egg white and 1 cup of potato starch to the marinated meat, along with a little rice flour or frying powder you have at home, and knead well so the powders coat the meat thoroughly.
3
Pour cooking oil into a pan and turn on the heat to let it reach the frying temperature.
4
When a piece of batter dropped into the oil hits the bottom and immediately rises, add the battered pork and fry.
5
Remove the golden-brown fried meat, and fry it once more to make it even crispier.
6
In a pan with 1/2 tbsp of cooking oil, stir-fry the onion, garlic, and ginger lightly to release their aroma.
7
Add about 1/2 cup of water (paper cup size) to the pan, then add 1 tbsp of Jin-ganjang, 3 tbsp of sugar, and 3 units of vinegar.
8
Add 1/3 tbsp of chicken stock and bring to a boil.
9
Gradually add a water-starch mixture (water mixed with starch) to the sauce, stirring until it thickens to complete the Tangsuyuk sauce.