Tangsuyuk (Sweet & Sour Pork) · Honeykki

Name: Tangsuyuk (Sweet & Sour Pork) · Honeykki
Total time: 1 h 15 min
Yield: 2
Cuisine: Korean Chinese
Ingredients: 400 g Pork loin; 140 g Sweet potato starch; 60 g Corn starch; 480 ml Water, for soaking the starch; 80 ml Cooking oil, for the batter; enough to float the pork Oil, for deep-frying; a pinch each Salt and pepper; 300 ml Water, for the sauce; 50 ml Soy sauce; 7 tbsp Sugar; 45 ml Vinegar; 2–3 tbsp Starch slurry; 1 small handful total Carrot, cucumber and onion

A batter with no flour in it at all — just starch soaked, settled and drained, then loosened with oil to the thickness of mayonnaise. It fries into a shell that stays crisp long after the sauce hits it.

Fuente

Receta de 꿀키 (Honeykki) · 📱 Influencer · Korean cooking YouTuber known for quiet, high-craft videos; publishes her recipes in Korean and English in each description

Los nombres de cocineros y creadores aparecen únicamente como crédito de la fuente. More Recipes Please es independiente y no está afiliada, respaldada ni patrocinada por ellos.

Recipe published by Honeykki / 꿀키가 공개한 레시피 — Honeykki publishes this recipe in full, in both Korean and English, in the video's description. She states plainly that she adapted the batter from Korean-Chinese chef Lee Yeon-bok — using starch instead of flour — and that she pours the sauce over rather than stir-frying it through, which is her own change.

Cocinero: 꿀키 (Honeykki)

Watch it being made · 2 videos

꿀키 (Honeykki)블론드김치 Blonde Kimchi

⏱ 75 min🍽 2 porciones🔥 780 kcal🇰🇷 Corea del Sur

Sin lácteosSin frutos secos

Pasos

Cut the pork loin into strips about as thick as your finger and season lightly with salt and pepper.
💡 Honeykki points out that with genuinely fresh pork you can skip the seasoning altogether — the sauce carries the dish anyway.
Put the sweet potato starch and corn starch in a bowl, pour over the 2 cups of water, stir, and leave it to stand for 30 minutes.
The starch sinks and packs into a dense layer, leaving clear water sitting on top. Tip that water off and throw it away.
💡 What is left at the bottom looks like wet cement and feels solid — that is correct. This hydrated starch is the whole point of the method.
Pour the 80 ml of oil into the wet starch a little at a time, working it in until the batter slackens to the thickness of mayonnaise.
💡 Add the oil all at once and it will sit on top in a slick instead of combining. Go slowly — it comes together suddenly near the end.
Add the pork and turn it through the batter until every strip is coated.
Heat the frying oil to 170–180°C. Drop in a bead of batter to check: it should sink slightly, then rise quickly with steady bubbles around it.
Lower the pork in piece by piece, leaving space between them, and fry for 4 to 5 minutes until pale gold and crisp.
💡 Crowding the pan drops the oil temperature and the coating turns soggy instead of crisp. Fry in two or three batches.
Lift the pork out onto a rack and let it drain while you make the sauce.
Put the 300 ml water, the soy sauce, sugar and vinegar into a pot and bring it to a boil over medium-high heat.
Once it is boiling, add the carrot, cucumber and onion and cook them for only about a minute — they should stay crunchy.
Stir the slurry again so it is not settled, then pour it in gradually while stirring.
In about 30 seconds the sauce turns clear, glossy and lightly thick — thick enough to coat a spoon but still pourable. Stop there.
💡 Add the slurry gradually and stop when it looks right — pour it all in at once and you get a gluey sauce you cannot rescue.
Pile the fried pork onto a serving plate in a single loose layer, not a deep heap — trapped steam softens the shell.
Pour the sauce over the top and serve straight away.

💡 Consejos

Beginner's mistake: pouring off the soaking water and then panicking at the solid brick of starch underneath and adding water back. Do not — the oil is what loosens it, and adding water ruins the crispness.
Substitution: all corn starch works if you cannot find sweet potato starch, though the shell comes out a little less rugged and chewy.
Honeykki pours the sauce over the pork (the 부먹 way) rather than tossing them together. Serving the sauce on the side (찍먹) is a national argument in Korea and entirely up to you.
Everything for the sauce can be measured out while the starch is soaking — that 30-minute wait is the only slow part of this recipe.