탕수육 원리
Korean Sweet & Sour Pork
Use a thick batter (60% starch, 40% flour) and double-fry: first at 160°C to set the crust, then at 190°C for crunch. Pour hot sauce immediately over hot pork — cooling makes both simultaneously soggy.
Tangsuyuk is Korean sweet and sour pork: pork strips are double-fried in a thick starch batter, then served with a glossy sweet-vinegar sauce. The debate over dunking (찍먹) vs pouring (부먹) is a cultural institution.
핵심 요소
핵심 원리
Thick Jeon batter coating + double frying → Crispy crust, tangy and sweet sauce coating.
핵심 단계
- 1Cut the pork tenderloin into strips about 1 cm thick and marinate them in a mixture of rice wine, salt, and pepper.
- 2Ingredients for a thick batter: 3 tablespoons all-purpose flour, 2 tablespoons water, 1 egg white. Mix until you achieve a thick consistency.
- 3First, fry at 160°C for 3-4 minutes. Remove and let rest for 2 minutes. Then, fry again at 190°C for 1-2 minutes.
- 4Ingredients: 3 tablespoons soy sauce, 3 tablespoons vinegar, 4 tablespoons sugar, 200 ml water, and a pinch of cornstarch mixed with a little water to thicken the sauce.
sauce_serve
Whether to dip (jjikmeok) or pour sauce over (bumeok) – with "bumeok," the sauce is poured directly onto the food immediately, while with "jjikmeok," the sauce is served separately for dipping.
batter_ratio
Ingredients for Jeon (Korean pancakes): * Flour: 2 cups (using more flour will result in a crispier texture).
sauce_balance
Soy sauce : vinegar : sugar = 1 : 1 : 1.3 (with slightly more sugar).
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