This Korean version of Chinese sweet and sour pork is maybe one of the most well known and liked Chinese food by the Koreans; I would say the No. 1 is Jajangmyeon, No. 2, Jampong, and No.3 is this Tangsuyuk. It has simple ingredients and steps, but it takes time in preparing since it needs double frying to have the crispness of the meat. It’s tasteful, and liked by the adults as well as the children.
1 lb pork tenderloin (you can also substitute beef)
1 tsp ginger juice
2 tsp soy sauce
1 tsp sugar
2 cups of vegetable oil for frying
1 large green bell pepper
1 med size onion
6 shiitake mushroom (pyogo busuht)
½ cup flour
2 tbsp cornstarch
½ cup water
1 egg (egg white only)
1 cup of water
2 tbsp corn starch
2 tbsp soy sauce
4 tbsp vinegar
4 tbsp sugar
Cut the pork meat into thin strips, about 1/4” x 1/4” x 1½” pieces. Add ginger juice, soy sauce and sugar to the pork; mix well and set aside.
Cut the vegetables into large bite sized pieces.
Make frying batter by mixing the flour, water and egg white. Dip each of the marinated pork strips into the batter.
Put 2 cups of vegetable oil in a deep pan or pot. Bring it to medium high heat. Deep fry each of the strips for 2-3 min on each batch. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy.
Now make the sauce: in a large pot, put one cup of water and add 2 tbsp of corn starch, mix well. Turn the heat on to medium high – when it starts boiling, add all the cut vegetables, stir and add 2 tbsp of soy sauce, 4 tbsp of vinegar and 4 tbsp of sugar. Bring to a boil for the 2nd time, and when the liquid thickens, turn the heat off.
In a large plate, add the fried pork strips, then pour over the strips with the boiled sauce/vegetable mixture and serve while warm.