How to make Tangsuyuk

Why cooks start here

Tangsuyuk is cooked the way Chinese-Korean cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Tangsuyuk is a beloved dish that finds its roots in the fusion of Chinese and Korean cuisines. Traditionally enjoyed at celebratory gatherings and family meals, this dish brings people together around a shared table. Its preparation, steeped in the methods of Chinese-Korean cooks, involves a keen sense of balance — salt is judged precisely by hand and fat is used with a liberal hand, ensuring each piece is both flavorful and satisfying. The dish should be a delightful play of textures and flavors. The pork, coated in a crisp potato starch crust, offers a satisfying crunch, while the sweet-sour sauce adds a tangy glaze that complements the dish's savory base. Sliced onion and cucumber provide a refreshing contrast, making each bite an enticing blend of tender, crispy, sweet, and tangy sensations.