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 kosher 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
- ⅓ cup sliced onion
- 1 small carrot, sliced thinly
- ⅓ English cucumber, sliced thinly
- 2 rings of pineapple (canned or fresh), cut into halves
- 1 small red apple, cored, and sliced into ⅓ 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 toasted sesame oil
- water
Directions (Serves 4)
- Combine the pork, ½ teaspoon kosher salt, the ginger, and the ground black pepper in a bowl. Mix well, cover, and refrigerate.
- 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).
- Drain the mushrooms, remove the tough roots, and cut into bite size pieces.
- Mix 2 tablespoons starch with 2 tablespoons water in a small bowl, and let it sit for later, to thicken the sauce.
- 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.
- Take the pork out of the refrigerator and mix with the remaining 2 tablespoons of starch.
- Pour out the water from the bowl of starch that was soaking. Add the egg white and mix well.
- Add the starch mixture to the pork. Use your hand to gently mix it in.
- Dip a piece of pork in the oil to see if it’s ready. If it sizzles, it’s ready.
- 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.
- When done, transfer to a strainer set over a bowl to drain.
Make the sauce:
- 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.
- Add the apple and stir-fry 1 minute.
- Add 3 cups of water, the sugar, the vinegar, 1 teaspoon kosher salt, and bring to a boil.
- 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.
- Let it sizzle for a few minutes and then remove from the heat.
Serve:
- Mix 2 tablespoons soy sauce and 1 tablespoon vinegar in a small bowl, to use as a dipping sauce.
- 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.
- Transfer to the strainer to drain, then put on a large plate.
- 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.
- Pour the sauce into a large bowl and serve on the side with the fried pork, allowing diners 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.
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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?
oh you can modify the sauce recipe. Add more starch when you make starch water, maybe 3 tablespoons instead of 2 tablespoons (the direction 4), and use more sugar to make it sweeter. I tried not to use too much sugar in this recipe. good luck!
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
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. : )
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.
Btw, the oil was very hot!
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!
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
I’ve made this twice, such a good recipe… thanks!
Hi Maangchi,
Thanks for this recipe! How would you change the sauce to make it spicy, like in rajoyuk? Thanks!
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.
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!
It sounds great! yummy! : )
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.
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!
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.
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~~
Corn starch will work well, too. Good luck with making sweet sour crunchy and delicious tangsuyuk! ^6^ (oops my nose!)
Thank you so much Manngchi!!
I will be making it tonight ^^
Hi maangchi, thanks for this great recipe! Do you have a recipe for la jo yuk also?
What does the egg white in the potato starch batter do?
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.
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.
i made it yesterday.. and the students love it very much, thanks to you maangchi
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 ^^
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:)
Good news! Happy cooking!
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.
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.
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.
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.
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!
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
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
Your tangsuyuk looks great!
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.
“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.
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
Lyn, yes, skirt steak is delicious whatever you make with. Happy Birthday to your daughter in advance!
Hi Maangchi,
Last night there was a sale on London Broil at my local grocery store. Can I use this meat for this recipe?
I had to look it up what Lodon Broil is! heh, it’s not London Bridge! lol http://en.wikipedia.org/wiki/London_broil
yes, you could use it for tangsuyuk recipe.
Hi Maangchi,
If you wanted to use pork, would you prepare it the same way as the beef? Thanks so much for this website.
“.. same way as the beef?” yes, exactly! thank you!
i can’t find wood ear mushroom, what other type of mushroom can i use
thx
You can use shiitake mushrooms,too. Soak them in cold water until flexible and slice it thinly.
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
of course it will be ok. Let me know how your tangsuyuk turns out. My fingers are crossed! : )
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
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.
wow, 13 years ago was the last time that you tasted this! Let me know how your tangsuyuk making goes!
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?
I hope your tangsuyuk turns out good! How about making broccoli pickle as a side dish?
https://www.maangchi.com/recipe/broccoli-pickles
hello Maangchi, I was wondering if I could make this without using the mushroom. I tried looking for them everywhere but I didn’t find the ear mushroom, they had some at the asian store but they were called dried fungus and not ear mushroom.
Yes, it will still be delicious without the ear mushrooms.
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!!!
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! ; )
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!
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!
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…
Thanks a lot! Happy Holidays!
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!
you gotta deep fry the meat to make crispy tangsuyuk.
Hi again Maangchi,
What type of beef cut do you suggest for this recipe?
For tangsuyuk, you can use any part of beef that doesn’t contain much fat.
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!
Make delicious tangsuyuk and let me know the result! : )
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!
My fingers are crossed! ; )
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!
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 :)