Baek Jong-won's Garlic Tangsuyuk

Name: Baek Jong-won's Garlic Tangsuyuk
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Pork loin (or shoulder/leg meat) for tangsuyuk; Whole garlic (or minced garlic), plenty; Seasoned salt, appropriate amount; Ground pepper, appropriate amount; Soy sauce, a little (for aroma); Frying mix, appropriate amount; Water, appropriate amount; Cooking oil (for batter and frying, plenty); Sugar, plenty (for sauce); Vinegar (for sauce); Vegetables for sauce (onion, carrot, cucumber, etc., optional); Starch slurry (starch and water in a 1:1 or 2:1 ratio)

A Chinese-style garlic tangsuyuk, packed with the pungent flavor of coarsely chopped garlic and fried to a crisp with a thick batter, making it delicious even without sauce.

Recommended for

Those who want to taste a special Chinese-style fried meat dish infused with the pungent and savory flavor of garlic.
Those who want to experience the perfect crispiness of fried food with just salt and pepper, going beyond 'sauce poured over' or 'sauce for dipping'.
Those who want to learn the golden ratio for a professional-style sweet and sour tangsuyuk sauce at home without failure.

30 min Difficulty Normal Meat & mains

Main ingredients

PorkGarlicFrying mixVinegarStarch

Ingredients needed 3 servings

Pork loin (or shoulder/leg meat) for tangsuyuk
Whole garlic (or minced garlic), plenty
Seasoned salt, appropriate amount

Shop ingredients on Coupang(Ad)

Pork Garlic Frying mix Vinegar Starch

Ttukdak Hyung's Sweet and Sour Pork (Tangsuyuk)

Delicious sweet and sour pork (tang su yuk) made with crispy fried pork shoulder, served with a tangy sauce containing carrots, onions, and bell peppers.

60minNormalMeat & mains

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Ttukdak Hyung's Pork Belly Sweet and Sour

Pork belly wrapped in crispy rice paper and fried until golden, served with a tangy sweet sauce.

70minNormalMeat & mains

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Ground pepper, appropriate amount

Soy sauce, a little (for aroma)

Frying mix, appropriate amount

Water, appropriate amount

Cooking oil (for batter and frying, plenty)

Sugar, plenty (for sauce)

Vinegar (for sauce)

Vegetables for sauce (onion, carrot, cucumber, etc., optional)

Starch slurry (starch and water in a 1:1 or 2:1 ratio)

Recipe

Cut the pork loin into bite-sized, elongated pieces for tangsuyuk.
Finely chop whole garlic into coarse pieces, or use minced garlic, and add generously to the meat.
Season the meat with seasoned salt and pepper, then add a very small amount of soy sauce for a subtle Chinese-style soy sauce aroma.
Gradually add water to the frying mix, stirring until the batter has a thick consistency that doesn't flow and holds its shape, like bread dough.
Adding a little cooking oil to the finished batter helps the oil drain out during frying, making the coating much crispier.
Add the seasoned garlic pork to the batter and mix thoroughly to ensure the garlic pieces adhere well to the surface of the meat.
Carefully drop the batter-coated meat pieces one by one into the heated oil and fry until crispy.
During frying, gently tap any pieces that stick together with a sieve or similar tool to separate them cleanly.
Remove the meat from the oil, then increase the oil temperature and fry once more to maximize the crispiness of the coating.
In a sauce pan, combine water, sugar (more than you think), soy sauce (for color), and vinegar. Add your desired vegetables, chopped, and bring to a boil.
Once the sauce boils, gradually add the prepared starch slurry while stirring until it reaches your desired thick consistency, then finish.

Marinate pork with minced garlic, salt, pepper, and soy sauce, then coat with a thick frying batter.
Fry the meat in heated oil twice until crispy.
Boil water, sugar, soy sauce, vinegar, and vegetables, then thicken with starch slurry to complete the sauce.

Cooking tips

Using whole garlic chopped coarsely by hand yields a richer garlic flavor and better texture than pre-minced garlic.
If the batter is too thin, the garlic will fall off in the oil, so it's crucial to make it thick.
If your homemade tangsuyuk sauce seems to separate, it's usually because there isn't enough sugar. Don't hesitate to add a generous amount; that's the secret.
You can also enjoy it as a simple meat fry by dipping the freshly fried meat lightly in a salt and pepper mix, without the sauce.

Lee Yeon-bok's Mokran Tangsuyuk

A recipe from Chinese culinary master Lee Yeon-bok's restaurant 'Mokran,' featuring crispy sweet and sour pork and a sweet sauce made exactly as in the restaurant.

30minNormalMeat & mains

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Yeo Kyung-rae's One-Bite Deep-Fried Pork

Crispy deep-fried pork bites the size of a mouthful that maintain their crunch even after being tossed in sauce for a long time.

30minNormalMeat & mains

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Yeo Kyung-rae's Fruit Fried Pork

A premium fruit fried pork that maximizes the natural freshness, tanginess, and sweetness by generously adding fresh fruits like apple, orange, and lemon to the traditional fried pork sauce.

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Solo Cooking God's Makgeolli Janghwa Tang Sujebi

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

40minEasyMeat & mains

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Baek Jong-won's Garlic Tangsuyuk

🙋 Recommended for

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings

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Recommended for

Main ingredients

Tags

Ingredients needed 3 servings

Recipe

Cooking tips