Lee Yeon-bok's Mokran Tangsuyuk

Name: Lee Yeon-bok's Mokran Tangsuyuk
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork 200g; starch (sediment from soaking in water) 200g; egg wash 1-2 tbsp; cooking oil 3 tbsp (for batter) + enough for frying; sugar 5 tbsp; vinegar 4 tbsp; soy sauce 1 tbsp; noh chu (for color) 1/2 tbsp; onion a little; carrot a little; cucumber a little; water starch 1 tbsp

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.

30 min Difficulty Normal Meat & mains

Main ingredients

pork potato starch egg vinegar soy sauce green onion onion carrot cucumber

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pork potato starch egg vinegar soy sauce green onion onion carrot cucumber

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Quick recipe

Cooking tips

Adding oil to the batter creates tiny holes when frying as the oil escapes, making the coating much crispier.
Noh chu (Chinese dark soy sauce) is used more for its rich brown color than its flavor, giving the tangsuyuk sauce its appetizing appearance.

Recommended for

Those who want to perfectly recreate the master's touch from the famous restaurant Mokran at home.
Those curious about the secret to extra crispy frying that stays crunchy even after some time.