Tangsuyuk
is another popular Chinese delicacy in Korea, which is more familiarly
known to Westerners as sweet and sour pork/beef with vegetables. This
dish is more of a crowd-pleaser, consisting of a pile of battered,
crispy fried pork or beef strips in a sweet, tart apple & vinegar
based sauce.
The dish is also laced with pickled snippets of
cucumber, carrot, and sometimes cubed pineapples that offer a variety of
color as well as taste. It is usually eaten as an appetizer, ample
enough for a quartet of diners to share. When eating, the meat is
usually dipped in soy sauce mixed with vinegar and crushed or powder
red pepper flakes (
gochugaru) which will add some spiciness to each bite.
Recipe Ingredients: Sauce |
- 1½ cup water
- ½ tbsp soy sauce
- 2 tbsp rice vinegar
- 5 tbsp sugar
- ¼ tsp salt
|
- 12 oz pork or beef (lean, grilling part)
- 1 egg, lightly beaten
- ¼ onion, sliced
- ¼ carrot, sliced
- ¼ cucumber, sliced
- 1 cup corn starch
- 1 cup water
- 1 teaspoon vegetable oil
- Vegetable oil for deep-frying meat
- Salt & pepper
|
Cooking Directions: Sauce |
- Mix 1 cup corn starch and 1 cup water, stir well, and let sit for 1-2 hours.
- After the corn starch and water are separated, carefully drain water.
- Heat oil in a large pot to fry. Don't fill more than a half way.
- Cut beef into thin strips, add 1/8 teaspoon salt, 1/16 teaspoon pepper and egg, mix well.
- Put meat in a corn starch batter, mix well with hands.
- Once you are done consistently
coating the meat with batter, deep-fry it in oil until golden. *The key
for crispy meat is to fry twice, so before serving it, fry once again.
|
- Add 1 tsp of vegetable oil to a hot pan and sauté vegetables briefly for about 1-2 minutes.
- Add sauce ingredients, stir to dissolve sugar and bring to a boil.
- In a separate bowl, mix 2 tbsp of corn starch and 2 tbsp of water to make slush.
- Then add the slush to the boiling sauce and stir until it gets thick.
- Important thing is to put corn starch mixture to the boiling sauce. The slush may not mix well if you put in lukewarm sauce.
- Continue boiling for 4-5 minutes.
- Once the sauce is complete, pour it over onto the meat and serve hot.
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