Lee Yeon-bok's Crunchy-Outside Tender-Inside Tangsugalbi
A traditional Chinese-style rib dish where pork ribs are deep-fried without batter and glazed in a sweet and sour special sauce, like Korean fried chicken.
Ingredients needed 3 servings
Recipe
Cooking tips
- Briefly boiling the ribs before glazing ensures a crispy exterior and moist interior: the signature 'crunchy-outside, tender-inside' texture.
- Since the ribs retain moisture, putting them directly into hot oil may cause splattering; fry safely in moderately low oil.
- Unlike typical tangsuyuk sauce thickened with starch slurry, boil the sauce with sugar and lemon preserve until it becomes sticky like chicken glaze, then add the ribs so the sauce coats well without batter.
Recommended for
- Those looking for a unique chef-level Chinese meat dish instead of the usual braised or grilled ribs.
- Those who want to enjoy the clean chew of meat without thick batter, combined with sweet and sour sauce.
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