Tuesday, September 9, 2008

Tang Soo Yook - (탕수육)

Needed:
  • 0.75-1 LB. of pork (or beef)
  • 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, dash of salt and pepper
  • 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil
  • Sauce: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, 1/2 TB sesame oil, and 1.5 cups hot water.
  • Vegetables: Whatever you would like! I used mushrooms, napa, onions, pineapples, and frozen garden vegetables.

Prep Time: 1 hour

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First go and get some pork loins.


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This step is purely optional! But I like to beat my meat with a tenderizer to make sure it's nice and soft.



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Then use scissors to cut your meat up into thin 2-3 inch pieces.



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Transfer the pork to a bowl.


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Add 1 TB rice wine, 1 TB corn starch, 1 TB tempura powder, 1 TB flour, 1 TB gook ganjang, 1/2 TB minced garlic, and a dash of salt and pepper.

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Mix it really well and set it inside the fridge while you ready everything else.

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Prepare your vegetables like so. I used about 2 cups of frozen vegetables, 1/2 small onion, 4 napa leaves, and 3 mushrooms.

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Retrieve your pork from the fridge and add 3/4 cup corn starch, 1/4 cup tempura powder (or flour), 1 egg, 1/4 cup water, and 3 TB oil.

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Mix it really well together and you're ready to fry it.

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Heat a pan full of oil and wait until it gets REALLY hot. Add your pork pieces one at a time and fry them.

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Once you're done set this aside...you will be frying it again! (and again!)


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Add some oil to a pan, let it get hot and add your fresh vegetables first and stir fry it for awhile.

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Add a can of pineapples (I buy the Dole 8 oz. pineapple chunks) and keep stirring.

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Finish off by adding your frozen vegetables and keep stirring!

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In a cup mix the following: 1/2 cup of soy sauce (I used a mix of dark and light soy sauce), 1/2 cup sugar, 1/4 cup vinegar, 3 TB honey powder, and 1/2 TB sesame oil.

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Add that mixture PLUS 1.5 cups of hot water to the vegetables and bring to a boil.

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Mix together 5 TB of corn starch and 5 TB of water.

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Add the mixture to the sauce and let it thicken up.


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Keep cooking until the sauce is nice and thick. At this point do a taste test and add more vinegar if you like it more tangy. I ended up adding 1 TB of vinegar! Experiment and find your taste!

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As for the pork pieces? Fry it again (and again) before serving. Fry it at least two times (even more times if you want to) to make sure it's nice and crispy!

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Plate the pork with some sauce on top and you're ready to serve!  I just did this for the picture, but in actuality I like to keep everything separate and just dip the pork pieces in as I eat. That way, it stays crispy until the very last bite! =P


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If you have the time...you should enjoy this with a nice bowl of Jja Jang Myun.

10 comments:

  1. ooh looks yummy... I was wondering about the tempura powder is that msg or where would I find that... do you have a certain tempura powder package name?... sorrie not sure where to pick it up some tempura powder from.. thanks!

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  2. yum! it looks just like what i'd get at a chinese restaurant. i'll definitely try this sometime.

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  3. omg YUM.its 830am and im DROOLING. mE=hungry!! i think i want to try u r recipe this week! oh and i LOVE tang soo yook with jja jang myun!!! YuMMMMM!! senks! :P

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  4. @grace kim - you can look at a picture of ingredients on this page:

    http://korean-cuisine.blogspot.com/2008/07/korean-cooking-101.html

    The tempura powder I bought this time is at the way bottom. They sell it at most K-markets and I've seen other brands in the Asian section of Ralphs (at least in LA). Hope that helps!

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  5. wondering if this would be equally good with chicken? looks really delish.

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  6. Man, you're really going to make me fat....

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  7. thank you for the clarification.. its tee geem powder..

    it all makes sense now...

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  8. mmm...yum! i've been browsing your site for a while but never had a chance to leave a comment. i wish i had time to try all the yummy recipes! i like how you added an ingredient list at the beginning of the posts. i think the 101 type entries are helpful too. i was just thinking that since there seems to be a bazillion different types of tofu now (extra soft, soft, silken, med firm, firm, yadda yadda, maybe for one of those entries, you can go over which ones to use for what (cold, jigaes, gooks, etc.). iono, just a thought. anyhoo, just wanted to finally say i love your site!

    ReplyDelete

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