Kim Ho-yoon's Herb Butter Tangsuyuk

Cooking tips 💡

• The squid ink batter is dark, making it hard to judge doneness by sight. Preheat the oil to 170–180°C, then maintain 160–170°C and fry for 4 minutes.
• Make the starch slurry with a 3:1 ratio of water to starch. Add it gradually to the sauce while stirring to easily achieve the desired consistency.
• Once the sauce is bubbling vigorously, turn off the heat and quickly toss the fried pork in the residual heat to keep the batter crispy.

Recommended for 🙋

• ⭐Those who want to serve a unique Chinese-inspired dish at home for a special occasion.
• ⭐Those who want to experience the flavor of herb butter in a tangsuyuk different from the classic version.
• ⭐Those who want to learn the techniques of squid ink batter and sauce-tossing.