Lee Yeon-bok's Tangsu-guk
Lee Yeon-bok chef's authentic tangsu-guk that ends the debate between dipping and eating dry—crispy on the outside, soft on the inside.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding cooking oil to the batter creates tiny air pockets inside the coating during frying, resulting in a crisp exterior and tender interior.
- When frying, divide the meat pieces across different directions of the pan to prevent them from sticking together.
Recommended for
- Those who want to make professional-grade tangsu-guk at home that’s much crispier and tastier than delivery versions.
- People curious about the ultimate frying batter technique that stays crisp even after sitting for hours.
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