Lee Yeon-bok's Tangsu-guk

Name: Lee Yeon-bok's Tangsu-guk
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: pork loin 300g; potato starch 70g; cornstarch 30g; egg 1 piece; cooking oil as needed; vegetables for sauce (cucumber, carrot, wood ear mushroom, onion, etc.) a little bit each; sauce seasoning: water 2 cups, sugar 1 cup, vinegar 1/2 cup, soy sauce 2 tablespoons; slurry: starch 1 tablespoon, water 1 tablespoon

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.

45 min Difficulty Hard Meat & mains

Main ingredients

pork loin potato starch cornstarch egg cucumber carrot wood ear mushroom onion vinegar soy sauce

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pork loin potato starch cornstarch egg cucumber carrot wood ear mushroom onion vinegar soy sauce

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Detailed recipe

Quick 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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