Seungwoo Dad's Guobaorou

Cooking tips 💡

• Pounding the meat thins it out, which helps retain moisture, resulting in a tender and juicy texture after frying, rather than dry.
• When applying the batter, if the starch and egg white layers are too thick, they can become gummy. Apply thinly so the meat is slightly visible.
• Black vinegar was used in the video, but it can make the sauce too dark. If you want a cleaner visual, using regular brewed vinegar is recommended.
• Adding a tablespoon of chicken stock or beef stock to the sauce can easily create the deep, savory flavor characteristic of restaurant dishes.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-style Guobaorou at home, crispy on the outside and tender on the inside.
• ⭐Those looking for a special fried sauce recipe that is sweet, sour, and deeply savory.
• ⭐Those who want to make a high-quality snack dish at home that pairs well with beer or baijiu.