Aha Bujang's Glutinous Rice Tangsuyuk
Pork tenderloin coated in a chewy starch batter, double-fried, and finished with a nostalgic ketchup sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding 1 tbsp of cooking oil to the starch batter creates air pockets inside as the oil escapes during heating, resulting in a chewy texture like kkwobarou.
- After the first fry, let the surface steam subside before the second fry to maintain crispiness for a long time without becoming soggy.
- Adding a little soju or syrup from canned peaches to the sauce can impart a luxurious fruity aroma.
Recommended for
- Those who want tangsuyuk with a chewy and crispy texture like kkwobarou at home.
- Those who enjoy the sweet and sour old-style ketchup sauce tangsuyuk.
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