TANGSUYUK Korean Recipe

Tangsuyuk, also known as Korean sweet and sour pork, is a dish that is extremely popular among Koreans. It is a dish that is commonly referred to as in Korean. Double-frying the pork gives it a crispy texture, and the sauce is absolutely irresistible because it finds the perfect balance between sweet and sour flavors. Both of these elements contribute to the dish’s overall appeal. I hope you have a favorable experience with it!

Tangsuyuk, which is also referred to as 탕수육, is a type of marinated pork (or beef) that is deep-fried and served in a sauce that is a delightful combination of sweet and acidic flavors. This dish, which is a Chinese cuisine dish consisting of sweet and sour pork (or beef), has been adapted suit Korean dining preferences. The Korean-Chinese dish known as tangsuyuk, which can also be spelled tangsooyuk, is another popular form of Korean cuisine. Not only does it belong to the category of noodle meals, but it is also in the same category as jajangmyeon and jjamppong.

My family routinely orders a large platter of tangsuyuk to share as an appetizer whenever we go out to dine at a Korean-Chinese restaurant. This is something that we like doing together. The frequency with which we engage in this activity is extremely high. This is a recipe that I usually prepare at home for big occasions or parties, particularly when my extended family gets together, just like my mother used to do on those occasions. I do this because I want to share the same experience that my mother did. All of the people are in awe of it!

Not only is the process of creating tangsuyuk straightforward, but it also takes a very little amount of time all together. Therefore, before you start cooking, you should make sure that all of the goods and equipment that you will need in the kitchen are put together. This recipe for tangsuyuk was initially posted on the internet in September of 2011, shortly after it was first published. It has been updated with new images, additional information, and a rewritten recipe, all of which may be found on this page.

TANGSUYUK Korean Recipe


Tangsuyuk, also known as Tang soo yook or Tang su yuk (also written as 탕수육), is a well-known Korean cuisine that is served with pork strips that have been deep-fried and a sweet and sour sauce. The majority of the time, it is consumed in a communal setting and is typically served as a main dish alongside Jajangmyeon, which are noodles made with black bean, and Jjamppong, which are noodles made with spicy seafood.

It is possible to use either pork, beef, or chicken as the meat in this meal. After being seasoned, battered, and deep-fried, the meat of choice is done thus.

A mixture of pineapple juice, soy sauce, vinegar, water, and sugar is used to make the sauce that is used in the preparation of tangsuyuk. Various veggies, including carrots, cucumbers, and bell peppers, are included in the recipe in order to impart a crunchier texture.

Tangsuyuk is a dish that, in general, is crisp and has a great sauce that is a combination of sweet and sour flavors.


1. Batter

To produce the batter that will be used for frying, it will be essential to soak the starch in water. This will be done throughout the preparation process. You should not mix or whisk the starch with the water if you want to submerge it in water; rather, you should gently flatten it with a spatula. This will allow you to dissolve the starch in the water. It is not necessary for you to devote a considerable amount of time to this task; all that is required of you is to sit on the kitchen bench for ten to twenty minutes. As a consequence of this, the water and starch will be able to separate, which will play a role in the production of a tangsuyuk coat that is crisp. In order to get an additional level of crispiness, it is necessary to deep-fry the meat twice. This is a vital step.

2. Sweet and Sour Sauce

For a tangsuyuk sauce to be good, it is necessary to strike the ideal balance of sweet and sour flavors. Although my recipe yields a flavor that is well-balanced, you are free to change the components to suit your preferences at any time.

An additional essential component of this sauce is the use of bright and fresh veggies. They offer a variety of sensations, such as crunch or bite, and they bring a cheerful and colorful touch to a presentation that is sure to grab people’s attention. Carrots, onions, cucumbers, and bell peppers of varying colors were among the vegetables that I utilized, along with pineapple. In order to create a flavor profile that is one of a kind, you can incorporate additional fruits or vegetables, such as apples, kiwi pieces, or wood ear mushrooms.

3. How to Serve

When it comes to the manner in which tangsuyuk is served in a restaurant, there are two distinct experiences that may be had with the meat and the sauce. In the first way, which is referred to as “Jjikmeok (찍娹),” individuals prefer to have the sauce on the side and then dip the meat into it as they are eating. This is the preferred method. You have the option to pour the sauce over the meat, which is known as “Bumeok (宀稹).” This is different from the traditional method of serving the meat.

Jjikmeok has the advantage of keeping the crispiness of the tangsuyuk for a longer amount of time than other methods of preparing tangsuyuk. This is because the sauce does not permeate the tangsuyuk until it is dipped in the sauce. Bumeok is advantageous because it enables the meat to be submerged in the sweet and sour sauce for a longer amount of time, which ultimately results in a dish that is more saucy. This is one of the benefits of utilizing Bumeok. No matter what the circumstances are, you can rest assured that you will have a fantastic dinner.

TANGSUYUK Korean Recipe

4. How to Store

The best time to serve tangsuyuk is immediately after it has been cooked, as this is the optimal moment. If you do have any leftover tangsuyuk, you should store it in the refrigerator in a container that is airtight and keep the sauce separate from the meat. This is the best way to ensure that the product stays fresh. It is because of this that the meat will keep its freshness throughout the aging process. In the event that you have access to an air fryer, you should make use of it rather than the microwave whenever you need to reheat food. Keeping tangsuyuk at room temperature should allow it to be stored for three to four days.

5. Make it Ahead of Time   

If you want to make sure that your meat is extra crispy for a party or gathering, you should deep fry it once before the event and then store it in the refrigerator. It should be double-fried when you are ready to serve it. It is also possible to prepare the sweet and sour sauce one day in advance, and then return it to the fire to reheat it.

Meat choice for tangsuyuk

Whenever I was a child, my mother would typically prepare this dish using pork. In most cases, I follow the same routine, with the exception of when my sister-in-law, who is a vegetarian, is going to be visiting. When preparing this dish, you are free to use any kind of meat you like.

Consider using rehydrated dried shiitake mushrooms as a vegan alternative to tangsuyuk. They have a flavor that is earthy, meaty, and chewy all at the same time.

How to make tangsuyuk batter

A pre-soaking period of around one to two hours is required for the potato starch that will be used to prepare the batter. The crust is made using this time-honored technique, which results in a texture that is slightly chewy but crisp. It is essential to deep-fry the meat twice in order to achieve an excessively crunchy texture

How to make tangsuyuk sauce

It is essential to strike a balance between the sweetness and the sourness in a tangsuyuk sauce in order to achieve success. Although this recipe for tangsuyuk yields a sauce that is well-balanced, you are free to change it to suit your preferences at any time.

In addition to imparting a variety of textures, the vegetables also lend the dish a splash of color. Carrots, onions, cucumbers, and wood ear mushrooms were the ingredients that I brought to this revised recipe. Additionally, green peas, red peppers, and green peppers are also excellent choices. There is also the option of including various fruits, such as apple slices or pineapple slices.

Having the sauce on the side and dipping the meat in it while they eat is a preferred method of preparation for some individuals. I like the sauce that is poured over the meat better. When I was writing this, one of my readers referred to the former as a “dipper” and the latter as a “pourer.” Who exactly are you, then?

TANGSUYUK Korean Recipe



  • 500 g / 1.1 pounds pork loin, cut into thin strips (about 1 cm x 5 cm)


  • 1 Tbsp rice wine (or any cooking wine)
  • 1 tsp soy sauce, regular
  • 1 tsp fine sea salt
  • 1/2 tsp ginger powder (or minced ginger)
  • A few sprinkles ground black pepper


  • 1 & 1/4 cup potato starch (or corn starch)
  • 1 cup water
  • 1/2 Tbsp cooking oil
  • 2 egg whites


  • 150 g / 5.3 ounces pineapple slices, cut into small chunks (I used canned pineapple)
  • 1/2 onion (70 g / 2.5 ounces), cut into small chunks
  • 1/2 yellow bell pepper (50 g / 1.8 ounces), cut into small chunks
  • 1/2 red bell pepper (50 g / 1.8 ounces), cut into small chunks
  • 1/4 English cucumber (100 g / 3.5 ounces), cut into small chunks (1cm / 0.4 inch thickness)
  • 1/4 carrot (50 g / 1.8 ounce), thinly sliced


  • 200 ml water
  • 200 ml pineapple juice (I used the juice from the canned pineapple)
  • 1/4 cup sugar, raw
  • 3 Tbsp soy sauce, regular
  • 2 Tbsp apple cider vinegar


  • 2 Tbsp potato starch (or corn starch)
  • 2 Tbsp water

TANGSUYUK Korean Recipe


  1. To begin, prepare a basin of medium size and add the potato starch and water to it. Then, proceed to start the process. This batter is going to be used for frying that is going to take place. After these components have been added, the starch should be flattened using a spatula in a careful manner, and then it should be submerged in water. At this point in time, it is absolutely necessary for you to avoid from mixing substances or whisking them. Rather than doing so, you should leave it on the kitchen bench while you prepare the remaining components of the list of ingredients. The water and starch will be able to separate as a result of this, which will take approximately ten to twenty minutes to do.
  2. The pork should be placed in the marinade, and the two components should be completely mixed together. Keeping (in the refrigerator) until it is needed after it has been reserved.
  3. Once the starch and water have been separated (as described in step 1), the water should be discarded in a careful manner. The final portion of the water contains a small amount of starch, but it is acceptable to throw it away. Take the egg whites and combine them with the cooking oil. Combine the starch sediment. In order to achieve a smooth texture, thoroughly combine the ingredients. Since the mixture will initially be stiff, you may need to use a fork or another similar instrument to mix it. Put it to the side.
  4. The pork that was made in step 2 should be added to the bowl that contains the batter (step 3). Combine them in a rigorous manner. It is necessary to give the batter a rest for around 10 minutes in order to give it the opportunity to thicken. This will result in your fried pork having a texture that is extremely crisp, which is the desired outcome.
  5. To bring the oil to a boil, fill a wok with a substantial amount of it and bring it to a temperature of 175 degrees Celsius or 350 degrees Fahrenheit. It won’t take more than five minutes. After each individual piece of battered pork has been added to the wok, the meat will be cooked. (The cooking time is around one to two minutes.) Check to see that the wok does not become overcrowded. Remove the meat with a spoon and place it on a sheet of kitchen paper so that the excess oil may be absorbed. Proceed with the remaining meat in the same manner.
  6. Fill the pot with the sweet and sour sauce that has been prepared in a separate pan. The sauce should be heated over medium-high heat until it begins to bubble. To the sauce, add the carrots, and then bring it to a boil for one minute. Continue to simmer the sauce for a further two minutes after adding the remaining fruit and veggies. When the sauce has reached the desired consistency, add the thickening agent and mix it continually. Remove from the heat source.
  7. Proceed back to the wok. The oil should be heated once more until it reaches 175 degrees Celsius or 350 degrees Fahrenheit (or boiling). To achieve a crispier texture, briefly deep fried all of the beef that was prepared in step 5. (The wok may be becoming crowded at this time.) Remove the meat with a spoon and set it on a sheet of kitchen paper.
  8. The sweet and sour sauce should be drizzled over the meat before it is served on a platter. Alternatively, you might serve them in a bowl and a plate that are distinct from one another. This will prevent the pork from becoming mushy once it has been fried. (In addition, some establishments offer a Korean dipping sauce that can be used with the fried meat. You have the option of consuming the meat with it rather than the sweet and sour sauce if you so desire.

TANGSUYUK Korean Recipe


  1. Beef or chicken can be substituted for the meat in this recipe. Employ portions of the beef that are lean and tender.
  2. The use of wood ear mushrooms and apples are two further examples of popular fruit and vegetable components possibilities.


1. What does tangsuyuk taste like?

Tangsuyuk, also known as 탕수육, is crispy pig (or beef) that is deep-fried and served in a sauce that is wonderfully sweet and acidic. Adapted for Korean taste, this meal is a Chinese cuisine consisting of sweet and sour pork (or beef).

2. Is tangsuyuk Chinese or Korean?

The cuisine known as Tangsuyuk, which is a Korean Chinese meat dish, is characterized by a sweet and sour sauce. It is possible to prepare it using either beef or pig.

3. Is tangsuyuk halal?

When it comes to tangsuyuk, pork tenderloin is the most common type of meat that is used. On the other hand, because this dish is so adaptable, you may also use chicken thighs, beef tenderloin, shiitake mushrooms, or even firm tofu. It would be suitable for any diet, including vegan and halal diets.

4. Can Muslims eat pork flavor?

If the artificial flavoring is created from real pork or contains any elements that are derived from pork, then it is not allowed for a Muslim to consume it. If the artificial flavoring comes from a source that is not pork and does not contain any elements that are derived from pork, then it is possible that a Muslim might be able to consume it.

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