Bellflower Tangsuyuk: A Deliciously Unique Sweet and Sour Dish
A Healthy and Unconventional Taste: Bellflower Tangsuyuk
Do your children tend to shy away from bellflower dishes? This recipe offers a unique twist, transforming bellflowers into a delightful sweet and sour tangsuyuk (sweet and sour pork style sauce). By carefully balancing the sauce’s flavors, you can minimize the natural bitterness of bellflowers, making it palatable even for kids. Enjoy a healthier, delicious alternative to traditional tangsuyuk!
Tangsuyuk Ingredients- Fresh Bellflower Root (Doraji) 194g
- Mini Bell Peppers 3 pcs (use a variety of colors for visual appeal)
- Chili Pepper 1 pc (remove seeds for less heat, especially for children)
- Apple 1/4 pc
- Onion 1/2 pc
- Vegetable Oil, for frying (generous amount)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious bellflower tangsuyuk. Wash all vegetables thoroughly before starting.
Step 2
Begin by preparing the vegetables and fruit for the tangsuyuk sauce. Remove the stems and seeds from the mini bell peppers and slice them into bite-sized pieces of uniform size. Do the same for the chili pepper. Core and dice the apple and onion into similar-sized pieces. Cutting all ingredients to a similar size ensures even cooking and a visually appealing dish.
Step 3
Peel the bellflower roots thoroughly. Rinse them under running water multiple times to ensure all dirt and impurities are removed. This step is crucial for reducing any potential bitterness.
Step 4
Once cleaned, slice the bellflower root into pieces about 3-4 cm long. It’s best to avoid the very thin, tough root ends and use the slightly thicker parts for a pleasant texture.
Step 5
You will be using 194g of bellflower root for this recipe. Measuring the ingredients accurately will help achieve the best results.
Step 6
Prepare the starch slurry for thickening the sauce. In a small bowl, whisk together 1 Tbsp of starch with 1 Tbsp of water until smooth. Set aside and stir again just before adding it to the sauce.
Step 7
To make the batter, whisk together 1 egg white with a pinch of salt. The salt helps to season the batter and can also help reduce any lingering grassy notes from the bellflower.
Step 8
Gradually add frying mix (tempura flour) to the egg white mixture. Add cold water a little at a time, stirring until you achieve a thick, coating consistency – it should be thick enough to coat the bellflower pieces well but not so thick that it becomes doughy. A good test is if it drips slowly from a whisk.
Step 9
Heat the vegetable oil for frying to 180°C (350°F). Dip the prepared bellflower pieces into the batter, ensuring they are well-coated, and immediately place them into the hot oil. Don’t overcrowd the pan; fry in batches if necessary.
Step 10
Fry the bellflower pieces until they are golden brown and crispy. This usually takes about 3-4 minutes. Turn them occasionally to ensure even cooking at the consistent 180°C oil temperature.
Step 11
Once fried, remove the bellflower pieces from the oil and place them on a wire rack or paper towels to drain excess oil. This helps maintain their crispiness.
Step 12
Now, let’s make the delicious tangsuyuk sauce. In a saucepan, combine 300ml water, 1 Tbsp soy sauce, 1 Tbsp vinegar, 0.5 Tbsp sugar, and 0.5 tsp salt. Stir well.
Step 13
Add the prepared apple, onion, bell peppers, and chili pepper to the sauce mixture. Bring the sauce to a boil and simmer until the vegetables are slightly tender.
Step 14
Once the sauce is boiling, stir the prepared starch slurry again and gradually pour it into the sauce while stirring continuously. Cook until the sauce thickens to your desired consistency, then let it simmer for another moment.
Step 15
For extra crispiness, a double-fry is recommended! After draining the first batch of fried bellflower, return them to the 180°C hot oil for about 30 seconds to 1 minute. This second fry will make them exceptionally crispy.
Step 16
Drain the bellflower pieces again on paper towels after the second frying. This ensures they remain light and crisp.
Step 17
Arrange the double-fried, crispy bellflower pieces attractively on a serving plate.
Step 18
Finally, pour the warm, sweet, and sour tangsuyuk sauce generously over the crispy bellflower. Your delicious and unique Bellflower Tangsuyuk is ready to be enjoyed by everyone!
