Tangsuyuk is a Chinese dish which is very popular in Korea.
When I was young, this dish was always my number one choice at a Chinese restaurant. When I passed my middle school exam, my father took me and all my family members and some of his friends to celebrate it. He asked, “What would you like to eat, my smart girl? I would buy whatever you want!” I answered before he finished his sentence, “Tangsuyuk! And jjajangmyeon!” It’s very crispy fried meat in a jelly sauce and colorful vegetables, overflowing a huge plate.
I sometimes order Tangsuyuk at either a Korean restaurant or Chinese restaurant. It’s known as “sweet and sour pork” (or beef), but my satisfaction with the dish always is different.
There are 2 important factors to make this dish stand out: the crispiness of the meat and the taste of the sauce. I’m releasing a few priceless tips to all of you now!
4-6 servings
Ingredients:
600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar 1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water
- Soak ¼ cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours.
- To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink.
*tip: after draining the water, the starch will be solid and stiff. - Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl.
- Add ½ ts salt and ½ ts ground black pepper to the beef and mix it well with your hand. Set it aside.
- Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand.
- Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy. It’s very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer.
*tip: the beef strips should feel crispy through your tongs as you handle them
Next, let’s make delicious sauce!
- Slice ¼ medium size onion.
- Slice 1 or 2 apples (you can replace apples with plums).
- Slice carrot and cucumber thinly (several slices are needed).
- Drain the soaked wood ear mushrooms and cut them into bite sized bits.
- Cut some pineapple into chunks.
- Put 1/2 tbs of vegetable oil on a heated pan. Add the sliced onion and stir it up.
- Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute.
- Pour 2 cups of water into the pan and boil it.
- When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well.
- Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water).
- Add pineapple chunks and sliced cucumber to the pan.
- Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute!
Now you made your fried beef strips and sauce! If you’re waiting for your family or guests, just take a break and do the next steps just before serving.
Ok, it’s time for you to serve it now?
- Reheat the oil and fry the beef strips again, until each strip becomes very crispy.
- Put the fried beef on a large platter
- Reheat the sauce for a minute and pour it on top of the beef strips.
- Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)
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!
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.
Ooh my mom used to make this all the time but now I can make it in college!
maxivera,
You will be popular if you invite your friends with this dish. : )
hi maangchi! i made this last night and have it on my flickr :)
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. : )
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.
deborah,
yes, that’s actually one of my specialty dishes. Let me know how it turns out. Happy Holidays!
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.
annie,
you are the first person who sent me the photo of tangsuyuk you made. very colorful and looks delicious! Congratulation!
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?
Jennifer,
Whatever you want to use, do it, experiment! : )
That’s my recipe.
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
annie,
Are you the cute girl playing the cello? : ) Nice music!
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. :)
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!
Mike,
You must be a good cook! : )
Thank you and Happy New Year!
Hi Maangchi,
Which part of the beef did you use? Was is sirloin?
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
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 :)
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:)
i like tan su yuk when it is less vinegary!
i love yangyumtondak! :D
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?
portugalbear,
yes, it’s very different.
That’s the best way to make it crispy.
hi,
i so love your videos.i will try them one by one…thanks for the effort
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!
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!
Hi Maangchi!
Can I use chicken instead of beef for this?
hi,maangchi can i use pork instead of beef?
yes, you can use pork or chicken!
hi,maangchi is it ok if i will serve yhis in a bar?and how to make spicy sauce of tangsuyuk?
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. : )
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.
ryza,
I don’t get your question! Your boss wants you to make spicy tangsuyuk sauce? Anyway this is my recipe. If you want to talk more about spicy tangsuyuk sauce, leave your comments here
http://www.maangchi.com/talk/forum/general-discussion
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! :)
please follow the recipe tightly! “I didn’t soak the batter for a few hours, only for about an hour or less,”
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.
J,
Good luck with making delicious and crispy Tangsuyuk! : )
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??
Please follow my recipe tightly!!
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!
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!