Tangsuyuk (Sweet and sour beef or pork)

Method11 steps

1. 1

   Step 1: Combine the 1 cup batter starch with its separate 1 cup soaking water and refrigerate 2–3 hours as the source ingredient recommends (source method requires at least 1 hour). Let starch settle; later pour off top water and keep starch at bottom.

   Refrigerate batter starch 2–3 hours; minimum 1 hour · 180 minUses 1 cup potato starch OR cornstarch for batter · 1 cup water to soak batter starch, pour off top liquid

2. 2

   Step 2: Cut the beef (or pork) into 2 to 2.5-inch long strips (about 3/4-inch wide and ⅛ - inch thick). Mix well with the grated ginger (1/2 tsp), and lightly sprinkle with salt and pepper. Let it sit until ready to deep fry.

   Uses 10 oz tender pork OR beef (pork loin or beef sirloin) · 1/2 tsp grated ginger · Salt to lightly season meat · Pepper to lightly season meat

   
3. 3

   Step 3: Thinly cut carrot (1/2 small), onion (1/4 small) and selected cucumber (1/2 small) OR a quarter green bell pepper. If using optional wood ears, prepare according to the package, soaking and draining if dried, then cut into bite-size pieces. The authored 1 oz does not specify whether it refers to dried, fresh or rehydrated weight; that optional quantity remains unresolved.

   Uses 1/2 small carrot · 1/4 small onion · 1 oz wood-ear mushrooms, optional; dried/fresh weight basis unspecified · 1/2 small cucumber, OR 1/4 green bell pepper · 1/4 green bell pepper instead of 1/2 cucumber

   
4. 4

   Step 4: Boil the sweet-and-sour base using its 1 cup water, 1 Tbsp soy sauce, 4 Tbsp sugar, 2 Tbsp vinegar and pinch salt just until sugar dissolves, then turn off. Separately mix 2 Tbsp slurry starch with 4 Tbsp slurry water and reserve; keep it out of the base until final cooking.

   Uses 1 cup water for sweet-and-sour sauce · 1 tbsp soy sauce for sweet-and-sour sauce · 4 tbsp sugar for sweet-and-sour sauce · 2 tbsp vinegar for sweet-and-sour sauce, or to taste · 1 pinch salt for sweet-and-sour sauce · 2 tbsp potato starch OR cornstarch for separate sauce slurry · 4 tbsp water for sauce slurry

5. 5

   Step 5: Carefully pour out the soaking water from the starch. Use your hand to mix the soaked starch with the egg (2 tbsp) and oil (1 tbsp). The starch will be very stiff. The addition of oil will help loosen it a little.

   Uses Settled soaked batter starch, top water discarded · 2 tbsp lightly beaten egg for batter · 1 tbsp canola oil for batter

   
6. 6

   Step 6: Coat the meat with the starch batter.

   Uses Seasoned meat strips · Prepared starch-egg batter

7. 7

   Step 7: Add 4 cups of oil to a deep fryer, wok or large pot. Heat over high heat to 350°F. Using metal tongs or chopsticks, drop the meat in the oil one piece at a time. Do not crowd the oil. Cook until golden brown, about 3 minutes, in two or three batches, reheating the oil to 350°F between the batches.

   First fry about 3 minutes per batch · 3 minUses Battered meat strips · 4 cups canola OR vegetable oil for deep frying

   
8. 8

   Step 8: Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.

   Uses First-fried meat

   
9. 9

   Step 9: Reheat the same frying oil to 350°F. Fry the drained first-fried meat again 2–3 minutes until crisp and meat cooked through, then drain on a rack or strainer.

   Second fry 2–3 minutes until crisp and meat cooked · 3 minUses Drained first-fried meat · Same hot frying oil

   
10. 10

    Step 10: Reboil the prepared sweet-and-sour base. Add prepared carrot, onion and optional wood ears and cook until tender. Stir the reserved slurry again, add while stirring and boil until sauce thickens. Adjust with extra sugar (to taste)/vinegar (to taste) only to taste if desired. Turn off heat, then add the prepared cucumber OR green pepper so it retains color.

    Uses Prepared sweet-and-sour base and separate slurry · Prepared vegetables · Extra sugar for final sauce adjustment, to taste · Extra vinegar for final sauce adjustment, to taste

    
11. 11

    Step 11: If desired, mix the separate dipping sauce from its 1 Tbsp soy sauce, 1 Tbsp water, 1 tsp vinegar, pinch black pepper and pinch gochugaru. Serve the cooked fried meat immediately with prepared sweet-and-sour sauce poured on top OR on the side, and optional dipping sauce separately.

    Uses Crisp fully cooked fried meat · Finished sweet-and-sour vegetable sauce · 1 tbsp soy sauce for optional dipping sauce · 1 tbsp water for optional dipping sauce · 1 tsp vinegar for optional dipping sauce · 1 pinch black pepper for optional dipping sauce · 1 pinch gochugaru for optional dipping sauce