Ttukdak Hyung's Beef Tangsuyuk

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.