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How to make tangsuyuk

1. Overview

Tangsuyuk is a dish where meat is fried in starch and then stir-fried in sauce

2. Need to fry it yourself

It costs 2,000 won, but it is very expensive at over 5,000 won to buy it

3. Conceptual diagram

1) Coat 3 tablespoons of egg white with starch (or soak the starch in water for a day) and season (remove the smell with milk, cooking wine, etc., and season with salt and pepper)

Chop the slicing sirloin (front leg, pork belly, hind leg parts are also possible) and throw it in the oil

2) Canola oil or sunflower seed oil is good for the oil. If it makes a golden sound when you throw the starch and it immediately bounces off the bottom, then throw the kneaded meat in

4. Comparison of starch ratios

1) Potato starch, sweet potato starch 7:3, and for long-term storage, add corn starch to make a 6:2:2 ratio Mix

2) Upgrade the chewy texture when using tapioca starch! However, if you fry it for a long time or fry it twice, it becomes very tough (very similar to the failure of chapssaltangsuyuk)

3) If you fry it with 100% potato starch, it has the most delicious texture when you eat it right away

5. Comparison of dough techniques

1) The colder the dough, the crispier the texture

2) If you mix oil into the dough and tap it while frying, air bubbles will enter and it will be crispier

6. Comparison of sauce techniques

1) It tastes better if you add MSG (one of the reasons for adding ketchup is because it contains MSG)

2) If you mix vinegar and sugar in the soy sauce base, it has a clean taste

3) The ketchup base is a cooking technique close to Japanese style, and many Chinese restaurants these days mix ketchup in their sauces and serve them

7. Comparison of textures by pork part

1) [Pork loin] is common, but expensive

2) In the case of the [front leg meat], it is very tasty with a chewy texture.

3) In the case of the [back leg meat], it is added to match the unit price at the restaurant, but the texture is supplemented through marinade (post-processing).

4) In the case of the pork belly, it is very rich, but it can be greasy, so opinions are divided.