[How to Make Tangsuyuk Sauce] A Dazzling Twist on Tangsuyuk, Perfect for Housewarming Parties and Kids’ Snacks

There are many delicious pork dishes, including braised short ribs, bossam and jokbal, but when it comes to a popular dish that people of all ages can enjoy, tangsuyuk is the clear choice. With a sweet-and-sour tangsuyuk sauce, both pork coated in flour and starch and fried until crisp and glutinous rice tangsuyuk coated in glutinous rice flour become excellent dishes.

Tangsuyuk can be made in many different ways depending on what is fried, including shiitake mushroom tangsuyuk, frozen dumpling tangsuyuk, kim-pi-tang (kimchi pizza tangsuyuk), beef tangsuyuk and fish tangsuyuk. This makes it equally suitable as a kids’ snack, where the ingredients matter, or as a visually impressive housewarming dish. Let’s discover the secret to making a glossy, shimmering tangsuyuk sauce.

1. Add vegetables such as carrots, onions and bok choy to 400 ml of water and bring to a boil.

2. Add 7 tablespoons of soy sauce, 10 tablespoons of sugar and 3 tablespoons of vinegar to the ingredients from step 1.

3. Mix starch and water in a 1:1 ratio, then add the mixture to the ingredients from step 2.

4. Stir well to prevent the starch from settling.

1. Heat a pan over medium heat and add 1 spoonful of cooking oil.

2. Add cucumber, onion, bell pepper and other vegetables, then sauté until softened.

3. Mix 500 ml of water, 7 tablespoons of soy sauce, 10 tablespoons of sugar and 2 tablespoons of vinegar, then pour the sauce into the pan and bring it to a boil.

4. Add prepared kiwi, lemon, pineapple and other fruits to the sautéed vegetables.

5. When the sauce begins bubbling around the edges of the pan, evenly pour in a starch slurry made with 3 tablespoons of potato starch and 100 ml of water, then quickly stir with a spatula.

6. When the sauce begins to boil after adding the starch slurry, turn off the heat.

[FamTimes=Reporter Kim Yu-rye]