Crispy Rice Paper Tangsuyuk: The Ultimate Quick Recipe
Make Tangsuyuk incredibly fast with this Rice Paper version, inspired by Chef Jung Sang-hoon’s Pyeonstorang recipe! Learn how to create a sweet and tangy sauce, perfect for kids’ snacks or a delightful beer pairing.
Enjoy crispy Tangsuyuk without the fuss of deep-frying! This recipe uses rice paper for a quick and easy preparation. Perfect for special occasions or a simple yet impressive homemade meal.
Tangsuyuk Ingredients
- 5-6 sheets of rice paper (adjust to your preference)
- 300g pork neck (leaner cuts also work)
- 1 pinch of salt (to remove gamey odor)
- 1 pinch of sugar (enhances savory flavor)
- 1 tsp minced garlic (for aroma)
- 1 tsp minced ginger (to eliminate pork smell)
- Sufficient cooking oil for deep-frying (enough to submerge ingredients)
- A little chopped green onion (for garnish, optional)
Sweet and Tangy Tangsuyuk Sauce
- 1 tsp soy sauce
- 2 Tbsp balsamic glaze (the secret to its sweet and sour taste!)
- 4 Tbsp oligodang (for shine and sweetness)
- A little toasted sesame seeds (for nutty flavor)
- 1 tsp soy sauce
- 2 Tbsp balsamic glaze (the secret to its sweet and sour taste!)
- 4 Tbsp oligodang (for shine and sweetness)
- A little toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Prepare the rice paper. Cut each sheet into quarters; this will serve as the crispy coating for your Tangsuyuk and makes them easier to handle.
Step 2
Cut the 300g of pork neck into pieces about 5-6 cm long. For a better texture, slice the pork thinly – this helps it cook evenly and achieve a delightful crisp.
Step 3
Time to marinate the pork! Add 1 pinch of salt and 1 pinch of sugar to the sliced pork for enhanced flavor. Mix in 1 tsp of minced garlic and 1 tsp of minced ginger to tenderize the meat and remove any unwanted odors. (Tip: You can substitute fresh garlic and ginger with their powdered forms if needed.)
Step 4
Let’s make the sauce! In a bowl, combine 1 tsp soy sauce, 2 Tbsp balsamic glaze, 4 Tbsp oligodang, and a sprinkle of toasted sesame seeds. Whisk everything together until well combined for a perfectly balanced sweet and tangy sauce.
Step 5
Now, assemble your Tangsuyuk! Place a piece of marinated pork onto one half of a rice paper sheet. Then, fold the other half of the rice paper over the pork to enclose it. Gently press down to ensure the rice paper sticks together. (Tip: Avoid wetting the rice paper beforehand, as it can tear easily. Folding it dry helps it adhere better.)
Step 6
Fry the assembled Tangsuyuk until golden and crispy. Heat your frying oil to 180°C (350°F). Carefully place the Tangsuyuk into the hot oil and fry for about 2 minutes per side, until the rice paper is beautifully golden brown and crisp.
Step 7
Serve your delicious Rice Paper Tangsuyuk! Arrange the crispy pieces on a serving plate. You can pour the prepared sauce over the Tangsuyuk or serve it on the side for dipping. Garnish with finely chopped green onions for a touch of freshness and visual appeal.
