Lee Yeon-bok's Crunchy-Outside Tender-Inside Tangsugalbi

Name: Lee Yeon-bok's Crunchy-Outside Tender-Inside Tangsugalbi
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: pork ribs 700g; green onion 1 stalk; whole garlic cloves 5-6; frying oil as needed; cooking oil 2 tbsp; sauce water 150ml; soy sauce 2 tbsp; sugar 4 tbsp; lemon preserve 3 tbsp; vinegar 1.5 tbsp; ground black pepper a pinch

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.

35 min Difficulty Normal Meat & mains

Main ingredients

pork ribs green onion garlic soy sauce lemon preserve vinegar

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pork ribs green onion garlic soy sauce lemon preserve vinegar

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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

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Those who want to enjoy the clean chew of meat without thick batter, combined with sweet and sour sauce.

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Lee Yeon-bok's Crunchy-Outside Tender-Inside Tangsugalbi

Main ingredients

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