Recipes

Sweet and sour pork (or beef)

Tangsuyuk 탕수육

If you’re going to have a party or get-together with your friends, one dish you can serve that almost everyone loves is Chinese sweet and sour pork. Koreans have their own Chinese-Korean variation of it called tangsuyuk. It’s crunchy pieces of fried pork coated in a jelly-like sweet and sour sauce filled with colorful fruits and vegetables.

This was always my #1 favorite dish when I was young, and we used to order it from restaurants as a treat on special days. Over time I became a tangsuyuk connoisseur! lol! And my satisfaction varied depending on the skill of the cook. There are a couple of important criteria for top-level tangsuyuk: a delicious sauce and super-crispy crunchy pork.

Eventually a friend of mine in Korea showed me her secret for a crunchy batter, and it’s turned out perfectly for me ever since: solidified starch soaked in water, mixed with egg white, fried twice.

Since I learned this, I make tangsuyuk whenever I feel like it, and it always turns out crunchy crunchy and delicious. When I have a party, my guests always tell me: “This tangsuyuk is better than any restaurant!”

You can replace the pork in this recipe with beef, chicken, or even shiitake mushrooms for a vegetarian version. This video is an HD remake of an earlier video I made where I used beef, but the recipe is pretty much the same. I added less sugar this time, but if you want to make it sweeter, add ⅓ cup sugar instead of ¼ cup.

And be sure that when you fry the pork for the second time, the pork looks super-crispy to the point of becoming breakable. That way, when it’s finally mixed with the gooey sauce, it’ll stay crunchy for a long time. Your guests will be totally knocked out!

Ingredients:

  • 1 pound pork shoulder or tenderloin, cut into 2 inch x ½ inch strips
  • ½ teaspoon minced ginger
  • 1½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2-3 dried wood ear mushrooms, soaked in cold water for 1½ hour
  • 1 cup plus ¼ cup potato starch
  • 1 large egg white
  • 1/3 cup sliced onion
  • 1 small carrot, sliced thinly
  • 1/3  English cucumber, sliced thinly
  • 2 rings of pineapple (canned or fresh), cut into halves
  • 1 small red apple, cored, and sliced into 1/3 inch thick pieces
  • ¼ cup sugar (white, brown, or turbinado sugar)
  • 2 tablespoons plus ½ teaspoon soy sauce
  • 3 tablespoons white or apple vinegar
  • 4 cups plus 1 teaspoon corn oil or vegetable oil
  • 1 teaspoon sesame oil
  • water

Directions (Serves 4):

  1. Combine the pork, ½ teaspoon salt, the ginger, and the ground black pepper in a bowl. Mix well, cover, and refrigerate.
  2. Mix 1 cup starch and 3 cups of water in a bowl with a spoon. Let it sit on the kitchen counter until the starch sinks to the bottom of the bowl and turns solid (about one and a half hour).
  3. Drain the mushrooms, remove the tough roots, and cut into bite size pieces.wood ear mushrooms
  4. Mix 2 tablespoons starch with 2 tablespoons water in a small bowl, and let it sit for later,  to thicken the sauce.
  5. Fill a deep 10 to 12 inch skillet with 4 cups of corn or vegetable oil. Heat it up over medium high heat until it reaches 330°F.
  6. Take the pork out of the refrigerator and mix with the remaining 2 tablespoons of starch.
  7. Pour out the water from the bowl of starch that was soaking. Add the egg white and mix well.
  8. Add the starch mixture to the pork. Use your hand to gently mix it in.
    sweet and sour pork (Tangsuyuk: 탕수육)
  9. Dip a piece of pork in the oil to see if it’s ready. If it sizzles, it’s ready.
    sweet and sour pork (Tangsuyuk: 탕수육)
  10. Drop the pork pieces into the oil. Use tongs to split them apart if they stick to each other. Fry in batches if you need to, until they are crispy and turn light golden brown (5 to 7 minutes). There should be plenty of room in the skillet for them to fry without always touching each other.
    sweet and sour pork (Tangsuyuk: 탕수육)
  11. When done, transfer to a strainer set over a bowl to drain.

Make the sauce:
tangsuyuk_fruits

  1. Heat the 1 teaspoon of corn oil in a large skillet over medium high heat. Add the mushrooms, onion, and carrot and stir-fry for 1 minute.
    sweet and sour pork-sauce
  2. Add the apple and stir-fry 1 minute.
  3. Add 3 cups of water, the sugar, the vinegar, 1 teaspoon salt, and bring to a boil.
  4. Stir the small bowl of starch water one last time before adding to the sauce. Stir it in with a wooden spoon. The sauce will thicken and shiny.
  5. Let it sizzle for a few minutes and then remove from the heat.

Serve:

  1. Mix 2 tablespoons soy sauce and 1 tablespoon vinegar in a small bowl, to use as a dipping sauce.
  2. Heat up the oil and fry the pork for the second and last time, until they are very crispy and golden brown (about 3 to 4 minutes). You can crowd them in the skillet this time, but the color of the pork should be golden brown and shatteringly crisp. You should be able to feel the crispness through your tongs.
  3. Transfer to the strainer to drain, then put on a large plate.
    sweet and sour pork (Tangsuyuk: 탕수육)
    sweet and sour pork (Tangsuyuk: 탕수육)
  4. Reheat the sauce over medium high heat until it bubbles. Stir in the cucumber and pineapple for 1 minute. Add the sesame oil and stir for 10 seconds.
    sweet and sour pork-sauce
  5. Pour the sauce into a large bowl and serve on the side with the fried pork, allowing diner’s to dip their pork into the sauce as they eat. Alternatively you can pour the sauce over the pork and let everyone dig in. Whichever you choose, the soy sauce-based dipping sauce always goes on the side.
    sweet and sour pork (Tangsuyuk: 탕수육)
    sweet and sour pork (Tangsuyuk: 탕수육)

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115 Comments:

  1. teenabreexx Washington My profile page joined 8/14
    Posted December 20th, 2014 at 11:45 pm | # |

    Hi maangchi! When my husband and I were in Korea he ordered this all the time. I decided to make it for him tonight and the chicken was very delicious! Super crunchy and flavorful. But I had a problem with the sauce! It didnt turn out thick and didnt have much flavor. It was bland and just a little sweet. What do you suggest I do next time?

  2. JaclynJordanF Tupelo, Ms My profile page joined 9/14
    Posted December 16th, 2014 at 11:48 pm | # |

    Wow, looks super yummy! Mouth is watering watching this video!! We are having a party for the church drama group I am in, and I am going to try to make this for them. Can’t wait to make it!!! Thank you for a wonderful and tasty looking recipe!

    p.s. if all else fails, I can make kimbap! lol :P

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2014 at 8:50 am | # |

      I’m sure it won’t fail. Fry the pork as crunchy as you can and take the sauce separately and pour it over the pork in front of your group. Good luck! Take some photos and show me and my other readers. : )

  3. Vita Australia My profile page joined 12/09
    Posted August 29th, 2014 at 10:11 am | # |

    Dear Maangchi,

    Thank you for sharing this recipe. I remember when I first tried it few years ago, it was soooo crunchy and successful. However, that was only one time luck! I had tried to make three more times for past week as I was determined to make it right, and had followed your method so tightly, but I had failed three times. The crunchiness disappeared after a minute meat left the oil before I even pour the sauce in and they became so chewy. I don’t know what I had done wrong.
    I soaked 1cup of sweet potato starch with two cups of water for at lest three hours, then add one egg white and 1/4 cup more starch. Did I do any of this part wrong?

    Please help me! Thank you.

    • Vita Australia My profile page joined 12/09
      Posted August 29th, 2014 at 10:13 am | # |

      Btw, the oil was very hot!

    • Maangchi New York City My profile page joined 8/08
      Posted August 29th, 2014 at 10:31 am | # |

      Hi Vita,
      Your first try turned out perfect. I think you can check out the step 2: Pour out the water from the starch. The starch will be solid and stiff. Add 1 egg white and ¼ cup starch powder and mix it well with a wooden spoon

      Good luck with making crunchy sweet tangsuyuk!

      • Vita Australia My profile page joined 12/09
        Posted August 30th, 2014 at 4:33 am | # |

        Thanks so much for your speedy reply, I really appreciated!
        I did pour out the water from the starch and it became very solid and stiff. And then I had added 1 egg white and 1/4 cup starch powder, mixed them all together.

        Perhaps it might be when I mixed all the meat strips to the batter, the batter did not cover and stick to the meat much, so, I just grap the batter and covered it all over the meat like thick layer.

        Anyway, I will give it a try again and will let you know how did it go. As I couldn’t forget the delicious crunchness and flavour I had enjoyed it at my first try.

        Thanks again, my food hero!

        Kind regards,

        Vita

  4. juniper89 Daegu, Korea My profile page joined 1/14
    Posted January 30th, 2014 at 10:44 pm | # |

    I’ve made this twice, such a good recipe… thanks!

  5. hyk411 Nairobi My profile page joined 2/13
    Posted November 19th, 2013 at 3:17 am | # |

    Hi Maangchi,
    Thanks for this recipe! How would you change the sauce to make it spicy, like in rajoyuk? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2013 at 7:48 am | # |

      hmm, I saw some restaurants add hot pepper flakes to tangsuyuk. I would suggest adding some spicy jalapeño. Chop it up and add it to the sauce.

  6. gnalee toronto My profile page joined 6/13
    Posted June 17th, 2013 at 2:54 pm | # |

    Hi Maangchi,
    So far I’ve made your dalkgangjung and it was DELICIOUS! I am going to try tangsuyuk next but I was wondering if I could wait 2-3 hours before the second frying. I want to make the tangsuyuk and sauce in the afternoon and then when my family comes over (maybe 3 hours later) I wanted to deep fry the second time and serve. Do you think that would be ok? Thank you for your help and I can’t wait to try more of your recipes!

  7. joyeous lee lee north hollywood My profile page joined 6/10
    Posted May 8th, 2013 at 7:18 am | # |

    this recipe was soooo goood, i made it three times so far since i watch this video couple months ago. most of the korean food i made was from your recipe, your recipe and the way yo cook make it reall y simple for me to make. CAN YOU PLEASE POST A RECIPE FOR
    깐풍새우. I KNOW YOU COULD NAKE IT MORE TASTIER THAN THE OTHER CHINESE/KOREAN RESTAURANT.

    THANK YOU.

    • Maangchi New York City My profile page joined 8/08
      Posted May 8th, 2013 at 7:47 am | # |

      I’m so happy to hear that you like my tangsuyuk recipe. I haven’t made it for a long time. Reading your post makes me feel like making Tangsuyuk soon! Yes, kkanpungsaeu!

      • joyeous lee lee north hollywood My profile page joined 6/10
        Posted May 9th, 2013 at 3:33 pm | # |

        i am soooooooo happy, i can’t wait for kkanpungsaeu! recipe. thank you so much.

        for non korean person that did not know what recipe i was asking for is a korean.chinese style spicy garlic shrimp it is so tasty.

  8. s2ca Melbourne My profile page joined 4/13
    Posted April 6th, 2013 at 8:56 am | # |

    Hello Manngchi,

    I’ve been watching your video’s 2 years ago,
    this is my first time joining your website,
    i’ve made many dishes for my boy friend, he is korean.
    And i love all your recipes, it’s very delicious! ^^

    i would like to know, for making tang su yuk, what type of other starch flour can i use to replace potato starch, can i use wheat starch or corn starch?

    Thanks for your lovely recipes~~

    • Maangchi New York City My profile page joined 8/08
      Posted April 6th, 2013 at 3:28 pm | # |

      Corn starch will work well, too. Good luck with making sweet sour crunchy and delicious tangsuyuk! ^6^ (oops my nose!)

  9. hyk411 Nairobi My profile page joined 2/13
    Posted February 18th, 2013 at 12:22 pm | # |

    Hi maangchi, thanks for this great recipe! Do you have a recipe for la jo yuk also?

  10. ijil Maine My profile page joined 9/12
    Posted December 27th, 2012 at 12:28 pm | # |

    What does the egg white in the potato starch batter do?

  11. Lapunzel St Louis, MO My profile page joined 2/12
    Posted February 1st, 2012 at 6:55 pm | # |

    you know… I’ve always remembered 탕수육 as a pork dish… more like sweet and sour pork rather then a beef dish. However, I do seem to remember I had it since I came to US and it was served as beef dish. May be I’m remembering it incorrectly… Regardless, your recipes are great. I don’t always remember how to make dishes, so it’s great to have some place I can refer back for ingredients and such.

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2012 at 8:31 am | # |

      I’ve always remembered Tangsuyuk as a pork dish” You are right! This is beef tangsuyuk. You can replace beef with pork. You can say, “I made pork tangsuyuk!” : )
      Pork: doeji gogi in Korean.

  12. aimie mandaue cebu My profile page joined 8/11
    Posted September 26th, 2011 at 9:09 pm | # |

    i made it yesterday.. and the students love it very much, thanks to you maangchi

  13. mangcheenjjoemom 미국 My profile page joined 9/11
    Posted September 9th, 2011 at 6:34 pm | # |

    한글이 보이시나요? 아님 영어로 써야하는지 ^^
    며칠전에 우연히 오게 되었답니다

    신기하게도 저희 강아지 이름+홈페이지 주소랑 비슷하셔서 알고는 있었는데
    요리 사이트일줄 몰랐어요

    망치영문명이mangchee. or mangchi 로 써요
    6년전에 입양하고 홈페이지를 만들었는데 어쩜..

    오늘도 탕수육 공부하고 간답니다. 쉽게 일러주셔서 따라할수 있을꺼 같은 자신감이!!!

    그리고 참 칼이요..sanelli knife 이거 쓰는 분 첨 뵜어요

    7년전에 선물받아서 여전히 사랑하는 칼이거든요..반가웠어요

    종종 와서 배우고 갈게요..감사해요 ^^

  14. dnomyer0810 thailand My profile page joined 6/11
    Posted June 29th, 2011 at 5:02 am | # |

    Hi Maangchi i’m knew to ur site and i’m so glad that i found it it’s really help to me i cooked some of ur recipe already and all i can say is Wow! Wow! super yummy! and i like ur smiling face while cooking lovely:)

  15. oldrhino Fredericksburg, VA. My profile page joined 6/11
    Posted June 20th, 2011 at 4:27 pm | # |

    I spent 5 years in Korea, every time I ate in a Korean restaurant I would order my favorite, Tangsuyuk. My favorite Korean dish, we frequent Korean restaurants and I still enjoy an order of Tangsuyuk and Kimchi, just great. I’m glad I stumbled onto this site, my wife will be trying some of the recipes I’m sure.

  16. jjajangyejin My profile page joined 5/11
    Posted May 16th, 2011 at 12:43 am | # |

    does the beef clump together? it’s my first time frying anything and i think i cut the beef too thin. T__T

    btw,,, i loved your 삼각김밥. although i couldnt find the cool individually wrapped 김. I LOOKED THROUGH EVERY KOREAN MARKET IN SAN JOSE.

    • Maangchi New York City My profile page joined 8/08
      Posted June 29th, 2011 at 6:15 am | # |

      Do you mean the coated and fried beef clump together? If so, it’s because of the starch powder you used. Find potato or sweet potato starch powder.

  17. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 5th, 2011 at 2:48 am | # |

    Tangsuyuk will be a great preparation for the coming of my son who is working out of town and comes home every 6 months. This recipe is something to put on my menu when he comes home next week. Very well explained. I’m sure I can make this successfully to attract the picky taste of my son. The mere fact that he loves beef and chicken. I’m gonna make sure I have this . Again, thanks to you Maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2011 at 11:28 am | # |

      Neny, I totally understand about your excitement. When you prepare some food for your lovely son, you will be very happy. Mother’s love is countless and endless!

  18. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 12th, 2011 at 2:52 pm | # |

    Yum! I made this last night. The batter is hard to work with compared to others but it is worth it. Here is a photo of mine

  19. Ikkin-bot edmonton My profile page joined 9/10
    Posted November 14th, 2010 at 9:30 pm | # |

    Made this for dinner tonight, delicious! And of course I wrote a blog about it! http://ikkin-bot.blogspot.com/2010/11/tangsuyuk-korean-sweet-sour-and-crispy.html

  20. Mit Pal My profile page joined 7/10
    Posted August 4th, 2010 at 1:55 pm | # |

    Hi Maangchi,
    You are so helpful. I would like to make this during the weeknight after work. Can you tell me how long I can let the corn starch and water sit? I would probably have to prepare it before leaving work and I wouldn’t be home until 9 hours later.

    • Maangchi New York City My profile page joined 8/08
      Posted August 4th, 2010 at 2:16 pm | # |

      “how long I can let the corn starch and water sit?” It will be ok for a few days if you keep it in the fridge.

  21. twistedxlizard Chicago My profile page joined 7/10
    Posted July 29th, 2010 at 10:04 pm | # |

    Thanks for the great recipe. I’m going to make it on Sunday for my daughter’s birthday, she loves Korean food. In your opinion, would it be okay to use skirt steak?

    Lyn

    • Maangchi New York City My profile page joined 8/08
      Posted July 29th, 2010 at 11:18 pm | # |

      Lyn, yes, skirt steak is delicious whatever you make with. Happy Birthday to your daughter in advance!

  22. Mit Pal My profile page joined 7/10
    Posted July 29th, 2010 at 9:49 am | # |

    Hi Maangchi,
    Last night there was a sale on London Broil at my local grocery store. Can I use this meat for this recipe?

  23. Mit Pal My profile page joined 7/10
    Posted July 28th, 2010 at 1:34 pm | # |

    Hi Maangchi,
    If you wanted to use pork, would you prepare it the same way as the beef? Thanks so much for this website.

  24. joyeous lee lee north hollywood My profile page joined 6/10
    Posted July 15th, 2010 at 7:24 am | # |

    i can’t find wood ear mushroom, what other type of mushroom can i use
    thx

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2010 at 11:43 pm | # |

      You can use shiitake mushrooms,too. Soak them in cold water until flexible and slice it thinly.

  25. vivi france My profile page joined 7/10
    Posted July 2nd, 2010 at 11:44 am | # |

    hello maangchi,
    I want to cook this tonight, is it gonna be okay without the pinaple?
    Thanks
    ps: Love your website and love korean food

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2010 at 12:18 pm | # |

      of course it will be ok. Let me know how your tangsuyuk turns out. My fingers are crossed! : )

      • vivi france My profile page joined 7/10
        Posted July 4th, 2010 at 6:02 am | # |

        ha ha ha it turned out really well maangchi. Got a time to go to shop to buy the pinapple after all.
        Love Korean food soooooooooooo much. Thanks for all the recepies

  26. AndySocial Texas My profile page joined 4/10
    Posted April 9th, 2010 at 3:55 pm | # |

    I always described tangsuyuk to friends as “sweet and sweet pork” rather than “sweet and sour” – I’ve not had this since I left Korea 13 years ago, but I think that may change VERY soon.

    • Maangchi New York City My profile page joined 8/08
      Posted April 11th, 2010 at 9:05 am | # |

      wow, 13 years ago was the last time that you tasted this! Let me know how your tangsuyuk making goes!

  27. Rebecca
    Posted January 2nd, 2010 at 6:30 am | # |

    Hello Maangchi,
    I am a little bit nervous because I am planning to make this next Saturday for some Korean friends of me and my husband. I hope I do everything right.This will be the first time to make food for our Korean friends.

    I have one question: What side dishes are good with this meal?

  28. Judy
    Posted December 28th, 2009 at 12:17 pm | # |

    I made this today for my kids and they LOVED it! My 6-year-old said, “Mommy, this is extremely, extremely, extremely delicious!” and my 4-year-old (David, who remembers meeting you) added, “It’s Yu-huh-huh-huh-ummmy!” Awesome that we don’t have to pay $20 at a restaurant to enjoy this!!!

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2009 at 10:45 am | # |

      I know how you feel when you get compliments about the food that you make from your children! A mother’s love is endless! Happy New Year, Judy! Say hello to David for me! ; )

  29. Rebecca
    Posted December 28th, 2009 at 7:55 am | # |

    Maangchi,
    I just made this dish today.I only have one word-Yummy!! My husband loved it too.^^

    I used chicken breast (I halved them and then cut into strips) instead of beef or pork because it’s less expensive here in Korea to buy.

    Thank you again for another great recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2009 at 10:47 am | # |

      oh, you are living in Korea now! These days many people from Korea are visiting my website. Cool!
      Using chicken breast in this recipe sounds great!
      Happy New Year!

  30. Gie
    Posted December 22nd, 2009 at 10:30 am | # |

    look so yummy!i cant wait to do this.thanks very much maangchi…i dont miss any of your video,,,you’re such a genius!God bless…

  31. Annie
    Posted December 9th, 2009 at 8:03 pm | # |

    Can I make this dish without deep frying the meat? Can I just pan fry the beef? Deep fried food is so bad for us!

  32. Jimin
    Posted December 4th, 2009 at 2:25 pm | # |

    Hi again Maangchi,

    What type of beef cut do you suggest for this recipe?

  33. Hanseon
    Posted September 29th, 2009 at 10:32 pm | # |

    Maangchi,

    This recipe is great! Thanks so much – I never knew about using corn starch powder! One time I tried to make it before I saw this recipe but I used flour and it didn’t turn out well. Now I know!

  34. Konni
    Posted September 12th, 2009 at 3:55 pm | # |

    Hi Maangchi!

    I’ve been looking for korean food recipes for long time :)
    I really love your idea of making video instructions, it’s so clear and easy to follow!! It totally avoids any missunderstandings

    Finally I can make tangsuyuk by myself. Let’s see how it goes tomorrow :)
    Fotrunately I have all ingredients in the house. I can’t wait to try this one!

    Thanks a lot for your hard work!

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2009 at 6:17 pm | # |

      My fingers are crossed! ; )

      • Konni
        Posted September 15th, 2009 at 7:07 am | # |

        Hi again,
        I just want to give you a short feedback!
        All in all it was sooo delicious! Much more than Tangsuyuk from the restaurant and more fresh =)
        It was the third korean meal (I know it is acutally chinese but ok^^) that I cooked for my parents and they start loving korean food now :)
        Thanks for sharing your recipes with us!!!

        Next time I will try Japchae…
        I have holiday these days and I will cook as much korean food as possible! I really like korean food and your recipes are so great!

  35. LisaL
    Posted September 10th, 2009 at 11:34 pm | # |

    I made this a couple days ago, and well, it wasn’t very good.
    The sweet sauce was pretty yummy, even though I’m not a fan of cooked fruit, the flavor of it was still very good.
    I made it w/ beef, and I think that’s where we didn’t like it very much. Just the flavor and aroma of the beef frying wasn’t very appetizing, and IMO didn’t compliment the sauce. I think it would’ve been a success if I had used chicken instead :)

  36. Starving Man
    Posted August 8th, 2009 at 4:27 am | # |

    Hello Maangchi, this recipe is wonderful!
    My wife always loved my traditional Chinese style cooking of this dish, but she loves this Korean version even more ~ since she is Korean. And I’m glad that I’m not the only who uses apples for this ~ some ppl think its weird until they taste it. Have you ever tried using a 1 tbs of ketchup in the end in the sauce ~ it sounds ridiculous but it actually tastes pretty good.

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2009 at 8:15 am | # |

      Who can say it’s a ridiculous idea about adding some ketchup!
      Nobody! : ) When I make fried shrimp dish, I use ketchup.

  37. riza
    Posted July 13th, 2009 at 10:21 am | # |

    hi maangchi,, how to make spicy chicken?

  38. Mary
    Posted June 17th, 2009 at 7:54 pm | # |

    I tried this recipe today, it was amazing! Usually i am reluctant to try recipes out, but Maangchi’s always go well. Thank you for sharing these wonderful dishes with us!

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 8:14 pm | # |

      Thank you very much! I’m very happy to hear that your tangsuyuk turned out delicious! Now you can make tangsuyuk anytime you feel like. Cool!

  39. Jimin
    Posted April 28th, 2009 at 9:17 pm | # |

    Maangchi…I want to prepare Tangsuyuk for a dinner party, but the timing is what I’m concerned about. I won’t have an opportunity to refry the meat pieces before serving. I was wondering if I laid out the pieces and kept it crisping in the oven while I prepare the rest of the food for my party, will I get the same texture and crispness??

  40. J.
    Posted April 10th, 2009 at 7:49 am | # |

    Hi! I tried your recipe today and I used potato starch. However, I didn’t soak the batter for a few hours, only for about an hour or less, just until the starch and water have separated. Is it important to soak the starch for a few hours?

    I followed your method of frying two times. The chicken was crunchy after the second frying but after coating with the sauce, the batter did not remain crispy! It was a little bit chewy and ‘soggy’. What did I do wrong? Is it because I did not fry it long enough? Any tips?

    Thank you! :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 10th, 2009 at 7:55 am | # |

      please follow the recipe tightly! “I didn’t soak the batter for a few hours, only for about an hour or less,”

      • J.
        Posted April 10th, 2009 at 8:39 am | # |

        Sorry! I will follow your instructions next time. I decided at the very last minute to make it so I didn’t have time to soak it for a few hours. Next time I will plan ahead and do so.

    • Maangchi New York City My profile page joined 8/08
      Posted April 10th, 2009 at 9:39 am | # |

      J,
      Good luck with making delicious and crispy Tangsuyuk! : )

  41. ryza
    Posted April 3rd, 2009 at 8:13 am | # |

    hi,maangchi i work in korean house i’m the cooker here in philippines but my boss told me that there is spicy sauce in tangsuyuk.i’m so confused coz i don’t know how to make the spicy sauce of tangsuyuk.

  42. ryza
    Posted April 2nd, 2009 at 6:28 am | # |

    hi,maangchi is it ok if i will serve yhis in a bar?and how to make spicy sauce of tangsuyuk?

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2009 at 6:55 am | # |

      yes, I think you can serve this dish anywhere. Tangsuyuk sauce is never spicy. I can’t imagine spicy tangsuyuk even though I like spicy food. : )

  43. Kayla
    Posted March 19th, 2009 at 10:30 am | # |

    Hi Maangchi!

    Can I use chicken instead of beef for this?

  44. Maangchi New York City My profile page joined 8/08
    Posted February 24th, 2009 at 12:59 am | # |

    Aram,
    oh my god! so many dishes! For tangsuyuk, you must use starch following my recipe.
    Let me know how you make your mom impressed on her birthday!

  45. Aram
    Posted February 21st, 2009 at 12:14 am | # |

    Hi Maangchi,

    My moms birthday is coming up real soon and i was gonna cook her a birthday dinner~ so far i have an idea of what i want to cook… such as, 갈비찜, 무우나물,오이 소바기, 야채 전, 호박 튀김, 잡체, 가지 나물 그리고 감자 조림. but was insisting of making 탕수육 too~ *^^* i was wondering if i can use 튀김까루 instead of starch… i will wait for your reply 감사함니다 망치 언니!

  46. anna
    Posted February 4th, 2009 at 9:55 am | # |

    hi,
    i so love your videos.i will try them one by one…thanks for the effort

  47. Maangchi New York City My profile page joined 8/08
    Posted February 4th, 2009 at 9:12 am | # |

    portugalbear,
    yes, it’s very different.
    That’s the best way to make it crispy.

  48. portugalbear
    Posted February 4th, 2009 at 2:39 am | # |

    Hi Maangchi,

    Just wondering why we need to wait for the potato starch to settle at the bottom before mixing it with the beef.

    is there any difference if we mix the beef with starch immediately?

  49. Suzi ^^
    Posted February 3rd, 2009 at 10:29 am | # |

    i like tan su yuk when it is less vinegary!
    i love yangyumtondak! :D

  50. azamira
    Posted January 28th, 2009 at 9:56 am | # |

    hello maangchi!!!
    감사의 말!!!(i hope i got that right..heheh)
    i tried your recipe and my family said it was delicious. i got your tangsuyuk recipe from youtube.thank you so much for sharing!!!
    cheers from malaysia:)

  51. Nathan
    Posted January 15th, 2009 at 11:47 pm | # |

    OMG Maangchi I made your Tangsuyuk finally today for dinner everyone loved it I made a blog post about it here:

    http://nathanscomida.blogspot.com/2009/01/tangsuyuk-korean-style-sweet-sour-pork.html

    Thanks a lot :)

  52. Maangchi New York City My profile page joined 8/08
    Posted January 12th, 2009 at 7:28 am | # |

    Portugalbear,
    You can use any part of beef that doesn’t contain much fat. You can use brisket, too
    I found this for you.
    http://en.wikipedia.org/wiki/Brisket
    http://en.wikipedia.org/wiki/Sirloin_steak

  53. Portugalbear
    Posted January 12th, 2009 at 3:28 am | # |

    Hi Maangchi,

    Which part of the beef did you use? Was is sirloin?

  54. Maangchi New York City My profile page joined 8/08
    Posted January 3rd, 2009 at 1:14 am | # |

    Mike,
    You must be a good cook! : )
    Thank you and Happy New Year!

  55. Mike
    Posted January 2nd, 2009 at 3:57 pm | # |

    Maangchi,

    Your recipie for this looks good. The main difference between yours and mine is that I use ketchup in the sauce. I am still experimenting with my recipie, though, and will send it in once I have it perfected. You are absolutely right with the two important features: sauce flavor and crispiness.

    Happy New Year!

  56. annie
    Posted December 24th, 2008 at 10:06 pm | # |

    maangchi, i am the girl singing and playing the cello. can i just say that i love you even more than i already did before? thank you for the comment, 너무나 감사합니다. :)

  57. Maangchi New York City My profile page joined 8/08
    Posted December 24th, 2008 at 9:07 pm | # |

    annie,
    Are you the cute girl playing the cello? : ) Nice music!

  58. annie
    Posted December 24th, 2008 at 4:50 pm | # |

    maangchi :) i’m in a band and we made a holiday song and put it together in just a few hours. so it’s not perfect but it is made with a lot of love. if you get a chance could you view and comment? :) happy holidays!

    http://www.youtube.com/watch?v=gvoyb37uTT4

  59. Maangchi New York City My profile page joined 8/08
    Posted December 24th, 2008 at 8:57 am | # |

    Jennifer,
    Whatever you want to use, do it, experiment! : )
    That’s my recipe.

  60. Jenniifer
    Posted December 23rd, 2008 at 10:58 pm | # |

    It looks good! I’m gonna try to make it.
    Can I add cucumbers after the dish is cooked? Because I like the cucumbers not cooked. Or can I use a zucchini?

  61. Maangchi New York City My profile page joined 8/08
    Posted December 23rd, 2008 at 8:47 pm | # |

    annie,
    you are the first person who sent me the photo of tangsuyuk you made. very colorful and looks delicious! Congratulation!

  62. annie
    Posted December 23rd, 2008 at 8:14 pm | # |

    http://flickr.com/photos/yeheunkim/3124412112/in/photostream/

    :) i made it with red bell pepper instead of carrot since i didn’t have carrot. oh maangchi, i love you.

  63. Maangchi New York City My profile page joined 8/08
    Posted December 23rd, 2008 at 12:38 am | # |

    deborah,
    yes, that’s actually one of my specialty dishes. Let me know how it turns out. Happy Holidays!

  64. deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted December 22nd, 2008 at 6:47 pm | # |

    maangchi, that is one of my favourite dishes at a chinese-korean restaurant! thank you for posting it up! i will be sure to make it for my parents one weekend.

  65. Maangchi New York City My profile page joined 8/08
    Posted December 21st, 2008 at 5:48 pm | # |

    annie,
    please leave the link of your website here so that other people can see your tangsuyuk photo. Or send me a photo of tangsuyuk if you have. : )

  66. annie
    Posted December 21st, 2008 at 4:55 pm | # |

    hi maangchi! i made this last night and have it on my flickr :)

  67. Maangchi New York City My profile page joined 8/08
    Posted December 20th, 2008 at 11:21 am | # |

    maxivera,
    You will be popular if you invite your friends with this dish. : )

  68. maxivera
    Posted December 20th, 2008 at 10:17 am | # |

    Ooh my mom used to make this all the time but now I can make it in college!

  69. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 11:48 pm | # |

    Justopia,
    haha, I understand how you feel! When I learn a new recipe that I really like, it’s difficult for me to wait until I can cook it.

  70. Justopia
    Posted December 18th, 2008 at 11:31 pm | # |

    This looks so good! I can’t wait to go out and get the ingredients. This is going to be on my list for next week, for sure. Thank you!


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