Tangsuyook(Sweet & Sour Pork)

Tangsuyook 

This potato starch batter is probably very different from what you’ve seen before. It has non-newtonian properties that feel neither solid nor liquid. This super cool batter yields an extremely crispy fry with a slight chew in the center.

Adding neutral oil will add a nice sheen to the batter, and once the temperature rises, the oil will try and escape from the batter giving it an airy structure. 

This was a really fun recipe to develop! It brought back. a lot of memories of trying to recreate the tangsuyook my dad would order on Sunday mornings when my mom went to church.

It's a perfect compliment to jjambbong or jjajangmyun recipe which you can find linked below!

CLICK HERE FOR Jjajangmyun Recipe

CLICK HERE FOR Jjambbong Recipe

Ingredients

500g pork tenderloin (chicken thigh or beef chuck works too!)

2 tbsp soy sauce

2 tbsp mirin 

1 tsp kosher salt 

½ tsp black pepper

1 ½ cup potato starch 

2 cups water

1 tbsp neutral oil 

Oil for frying 

Sauce

1 cup green/red / yellow bell pepper, cubed

⅓ carrot, thinly sliced

1 tbsp neutral oil

⅓ cup pineapple slices, cubed

½ cup ketchup 

2 tbsp soy sauce 

2 tbsp rice wine vinegar 

2 tbsp sugar

½ cup reserved pineapple liquid 

½ cup water 

1 tsp potato starch for slurry

Directions

Let’s prepare the batter first.

Add the potato starch and water into a large bowl. Let the potato starch hydrate for 30 minutes. 

Marinate the thinly sliced pork with soy sauce, mirin, salt, and black pepper. Let it marinate while the starch hydrates

Once the potato starch has hydrated, the water and the starch will separate. Pour out all but 2 tbsp of the liquid. 

Add 1 tbsp of neutral oil. Adding neutral oil will add a nice sheen to the batter, and once the temperature rises, the oil will try and escape from the batter giving it an airy structure. 

Mix using your hands. 

Add the marinated pork into the batter. The batter should feel unusually stiff and may seem hard to adhere to the pork at first but will stick once massaged. 

Fry at 175C for one to two minutes or until the fried pork starts rising to the top of the oil. Agitate the pork for an even golden-brown fry. 

Take out the pork on a rimmed baking tray. 

Crank the heat up on the oil until it reaches around 185C. 

Fry the pork again, only for 30 seconds to make it even crispier. 

Take it out on a rimmed baking tray and let it rest while assembling the sauce. 

In a large saucepan, saute the bell peppers and carrot with 1 tbsp neutral oil. 

Mix ketchup, soy sauce, vinegar, sugar, and pineapple liquid together. Add the mixture to the sauteed veggies. 

Cook the sauce until it starts to thicken. Add the pineapples in at this point. 

Combine water and potato starch. Gently pour the mixture into the pan. 

Let the sauce thicken. Transfer to a separate bowl. Enjoy with the tangsuyook!

Tangsuyook (Sweet & Sour Pork)

4 from 171 votes

Recipe by Doobydobap Cuisine: Chinese, Korean, FusionDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

30

minutes

This potato starch batter that yields an extremely crispy fry with a slight chew in the center!

Ingredients

• 500 g Pork tenderloin (Chicken thigh works too!)

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tsp kosher salt

• ½ tsp black pepper

• 1½ cup potato starch

• 2 cups water

• 1 tbsp neutral oil

• Oil for frying

• Sauce

• 1 cup green/red / yellow bell pepper, cubed

• ⅓ carrot, thinly sliced

• 1 tbsp neutral oil

• ⅓ cup ketchup

• 1 tbsp soy sauce

• 2 tbsp rice wine vinegar

• 2 tbsp sugar

• ⅓ cup reserved pineapple liquid

• ½ cup water

• 1 tsp potato starch for slurry

instructions

• Let’s prepare the batter first. This potato starch batter is probably very different from what you’ve seen before. It has non-newtonian properties that feel neither solid nor liquid. This super cool batter yields an extremely crispy fry with a slight chew in the center.
• Add the potato starch and water into a large bowl. Let the potato starch hydrate for 30 minutes.
• Marinate the thinly sliced pork with soy sauce, mirin, salt, and black pepper. Let it marinate while the starch hydrates.
• Once the potato starch has hydrated, the water and the starch will separate. Pour out all but 2 tbsp of the liquid.
• Add 1 tbsp of neutral oil. Adding neutral oil will add a nice sheen to the batter, and once the temperature rises, the oil will try and escape from the batter giving it an airy structure.
• Mix using your hands.
• Add the marinated pork into the batter. The batter should feel unusually stiff and may seem hard to adhere to the pork at first but will stick once massaged.
• Fry at 175C for one to two minutes or until the fried pork starts rising to the top of the oil. Agitate the pork for an even golden-brown fry.
• Take out the pork on a rimmed baking tray.
• Crank the heat up on the oil until it reaches around 185C.
• Fry the pork again, only for 30 seconds to make it even crispier.
• Take it out on a rimmed baking tray and let it rest while assembling the sauce.
• In a large saucepan, saute the bell peppers and carrot with 1 tbsp neutral oil.
• Mix ketchup, soy sauce, vinegar, sugar, and pineapple liquid together. Add the mixture to the sauteed veggies.
• Cook the sauce until it starts to thicken. Add the pineapples in at this point.
• Combine water and potato starch. Gently pour the mixture into the pan.
• Let the sauce thicken. Transfer to a separate bowl. Enjoy with the tangsuyook!

Recipe Video

Notes

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