Tangsuyuk, a classic Korean and Chinese sweet and sour pork burner with garlic.

Tangsuyuk is a very popular dish that can be found in every Korean-Chinese restaurant. It is a crispy fried pork or beef with a slightly sweet and sour sauce. It is often enjoyed with jajangmyong (black bean noodles) or jam-pong (spicy seafood noodle soup) and is very popular as a food source in Korea.

Korean garlic Tangsuyuk (sweet and sour roast pork with garlic)

There are many types of tangsuyuk recipes that use pork or beef and incorporate them into the dough with a variety of potato starch, sweet potato, corn starch, flour or rice flour mixture. Sometimes it is sprayed with protein, oil or just water. Today’s recipe makes it easy to use the Korean deep-frying powder mix. This powder already contains flour, cornstarch, yeast and various herbs, so it’s very simple! If you don’t have Korean frying powder, I take note of the simple exchange, but I recommend you buy it at the nearest Korean grocery store, if you have one. It makes feeding easier, which I often use.

Korean garlic Tangsuyuk (sweet and sour roast pork with garlic)

How to

Today’s variation is presented by the famous Korean chef Paik Jong Won of the Yummy Rendezvous, a show that develops new dishes with local specialties. He’s also putting it on his YouTube channel! It only takes a few steps:

  1. Marinate the pork and chopped garlic.
  2. Preparation of the dough
  3. Pig paste
  4. double burn
  5. prepare a sauce

The pork roast itself is very tasty! If you feel too lazy to prepare the sauce, I’d say you can dip it in salt or soy sauce. But of course you need sauce to call it dansuyuk. There is always disagreement as to whether you should pour the sauce on top or dip the pork in the sauce. Call a truce and make it half. It’s also perfect for a homemade dinner. Have fun!

Korean garlic Tangsuyuk (sweet and sour roast pork with garlic)

Korean garlic Tangsuyuk (sweet and sour roast pork with garlic)

Korean garlic Tangsuyuk (sweet and sour roast pork with garlic)

Tangsuyuk, a classic Korean and Chinese sweet and sour pork burner with garlic.

Cooking time 20 minutes

Cooking time 30 minutes

Serve: 4 servings

Jennifer | Chopsticks for Food and Flour


  • Toes with garlic
  • 1 pound (450 g) pork loin, pork shoulder, pork belly replacement
  • salt and pepper
  • 1 tablespoon soy sauce

Deep-frying battery

  • 1 ¼ Cup (160 g) Korean Deep-frying powder* *cm Replacement level
  • ½ Cup + 1 tablespoon (135 ml) of water 1-2 extra tablespoons of water as needed
  • 1 ½ tablespoon oil


  • ¼ Onion
  • ¼ Carrot
  • ¼ Cucumber
  • 4 ½ tablespoon sugar
  • 2 ½ Vinegar in tablespoons
  • 1 ½ tablespoon soy sauce
  • ¼ teaspoon filled ginger
  • 1 glass of water

Starch suspension

  • 1 Tbr. maize starch
  • 2 tablespoons water


  • Crush garlic cloves* It is recommended to use garlic cloves instead of pre-packed garlic for the deep garlic aroma.
  • Cook the pork. Cut the pork into long slices – about 2 inches long and ½ inches thick.
  • Put the pork, 1 tablespoon of soy sauce, chopped garlic in a medium bowl and sprinkle lightly with salt and pepper. Never mind.
  • Make the dough. Mix the frying powder and water in a large bowl. Add 1 ½ tablespoon of oil and mix well. The first quantity was half a cup of water, which was too sticky for me and I didn’t like the way it was fried. By adding 1 to 3 tablespoons of extra water, I have improved its consistency. It depends on your preferences!


  • Cook the vegetables. Chop carrots, onions and cucumbers.
  • Place the vegetables in the pot (or cooking pot). Add water, sugar, vinegar, soy sauce and chopped garlic. Bring to the boil and continue cooking until the vegetables are done.
  • Mix cornstarch and water in a small bowl to make a starchy suspension. Pour it into the pot and mix well. Turn off the heater and put it aside. The sauce begins to condense.


  • Add the slices of pork to the batter. Make sure that the dough covers the pieces of pork evenly.
  • Fry! Bring a pot of oil to 350 degrees Fahrenheit (180 C). Throw a few pieces of pork in the butter with pliers or chopsticks. Stir the dishes in the oil so that the meat does not stick in the oil. Cook until golden brown for about 3 to 5 minutes. Place the pork roast on a colander to drain the oil. Repeat this process until all pork has been fried. Make sure the oil is back to 350 degrees between the parties.
  • Double toast. Fry the pork again for about 30 seconds to a minute.
  • Heat the sauce. If it gets too thick, add 1 to 2 tablespoons of water to weaken it.
  • Put the pork on a plate. Pour the sauce over the top or over the side dish before dipping. It depends on your preferences!


* Replace 2/3 cups potatoes or maize starch + 2/3 cups universal flour + 1 teaspoon baking powder + ½ teaspoon salt

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