Yeo Kyung-rae's Sanra Tang

Name: Yeo Kyung-rae's Sanra Tang
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: pork tenderloin 60g; boiled shrimp 4 pieces; soaked sea cucumber small amount; bamboo shoot 1/4 piece; dried shiitake mushroom 2 pieces; wood ear mushroom small amount; tofu 1/4 block; green onion 1/2 bunch; egg 1 piece; soy sauce 1 tablespoon; salt a pinch; chicken stock 1 tablespoon; whole peppercorns a pinch; starch slurry 3 tablespoons; vinegar 3 tablespoons; sesame oil 1 tablespoon

A highly addictive traditional Chinese soup with a deliciously tangy and spicy broth that's perfect for hangover relief or as a special treat.

🙋 Recommended for

⭐ Those seeking a uniquely tangy-sweet, spicy soup experience
⭐ People looking for a soothing, refreshing hangover remedy

25 min Difficulty Normal Soups & stews

Main ingredients 🥩

pork tenderloinshrimpsea cucumberbamboo shootdried shiitake mushroomwood ear mushroomtofugreen onioneggsoy saucechicken stockwhole peppercorns

Tags 🏷️

Chinese hangover remedy unique dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

pork tenderloin 60g
boiled shrimp 4 pieces
soaked sea cucumber small amount
bamboo shoot 1/4 piece
dried shiitake mushroom 2 pieces
wood ear mushroom small amount
tofu 1/4 block
green onion 1/2 bunch
egg 1 piece
soy sauce 1 tablespoon
salt a pinch
chicken stock 1 tablespoon
whole peppercorns a pinch
starch slurry 3 tablespoons
vinegar 3 tablespoons
sesame oil 1 tablespoon

Recipe 🍳

Slice pork tenderloin, bamboo shoot, dried shiitake mushroom, wood ear mushroom, green onion, and sea cucumber thinly.
Blanch the sliced ingredients briefly in boiling water, then drain and remove excess moisture using a sieve.
Cut tofu into thin strips and blanch in boiling water briefly.
Bring water to a boil in a pot, add soy sauce to color the broth, then season with salt and chicken stock.
Add crushed whole peppercorns generously, bring to a boil, then add all blanched ingredients and simmer briefly.
Gradually add starch slurry in portions to adjust the broth’s thickness.
Once the desired consistency is reached, add vinegar to create a tangy flavor, then gently stir in the egg mixture to cook smoothly.
Finish by drizzling sesame oil and optionally adding chili oil to taste.

Prepare ingredients by slicing them thinly.
Blanch the prepared ingredients briefly in boiling water.
Boil water and season with soy sauce, salt, chicken stock, and whole peppercorns.
Add ingredients, adjust thickness with starch slurry, then finish with vinegar, egg mixture, and sesame oil.

Cooking tips 💡

Add vinegar after the starch slurry has thickened the broth to preserve its distinctive sourness.
When adding the egg mixture, avoid vigorous stirring to prevent clouding the broth; gently mix to maintain a smooth texture.

Shop ingredients on Coupang(Ad)

pork tenderloin shrimp sea cucumber bamboo shoot dried shiitake mushroom wood ear mushroom tofu green onion egg soy sauce chicken stock whole peppercorns

YouTube

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