Main ingredients
Chuck flap tailShiitake mushroomsPotato starchMinced garlicVinegarSoy sauceKetchupDark soy sauceCucumberCarrotWood ear mushroomPineapple
Ttukdak Hyung's Beef Tangsuyuk
Premium tangsuyuk made with tender chuck flap tail and shiitake mushrooms, double-fried in a settled starch batter for ultimate crispiness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Mixing a little cooking oil into the settled starch sediment creates air bubbles in the fried coating, resulting in a crispier and fluffier texture for a premium fried coating.
- Unlike pork, beef can become tough if overcooked. It's best to remove it from the oil at your preferred level of doneness.
- When making the sauce, adding a small amount of dark soy sauce (known as 'nochu' or 'no-ochu' in Chinese cuisine) can provide a deep, rich, caramel-like brown color, similar to that found in Chinese restaurants.
Recommended for
- Those who want to enjoy premium beef dishes at home, comparable to those at family restaurants or high-end Chinese restaurants, at a great value.
- Those curious about the secret to making restaurant-style tangsuyuk that remains crispy for a long time, without becoming soggy.
- Those who want to enjoy diverse textures and flavors by frying shiitake mushrooms and beef together.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Lee Yeon-bok's Beef Soup Noodles
- Kim Jin-soon's Beef Tangguk
- Lee Yeon-bok's Braised Beef Short Rib Noodle Soup
- Kim Dae-seok's Sweet and Sour Pork Neck
- Kim Dae-seok's Beef Soup
- Aha Bujang's Beef Soup Noodles
- Aha Bujang's Snowflake Potato Starch Tangsuyuk
- This Man's Cook Beef Short Ribs Steamed
- Striker Chef's Apple Mango Pork Neck Tangsuyuk
- Baek Jong-won's Garlic Tangsuyuk
