Introduction

Tangsuyuk sauce (탕수육 소스) is the shiny sweet and sour sauce served with tangsuyuk, crispy deep-fried pork from Korean-Chinese restaurants. Tangsuyuk is usually ordered alongside jjajangmyeon and jjamppong, and it is one of the most popular delivery foods in Korea. The sauce is lighter and less ketchup-heavy than many Western sweet and sour sauces: it is built on sugar, vinegar and soy sauce, thickened with starch and loaded with chunks of vegetables and fruit.

Tangsuyuk Sauce at a Glance

Quick facts

• What it is: a Korean-Chinese sweet and sour sauce thickened with starch
• Main ingredients: water, sugar, vinegar, soy sauce, potato or corn starch, vegetables and fruit
• Taste: sweet, tangy, lightly salty and glossy
• Main uses: tangsuyuk (fried pork), fried chicken, fried fish, fried tofu and dumplings

What is Tangsuyuk Sauce Made Of?

The base is water simmered with sugar, vinegar and a splash of soy sauce. Vegetables such as onion, carrot, cucumber, cabbage and wood ear mushrooms are added in large pieces, along with fruit like pineapple, apple or canned peaches. A slurry of potato starch and water thickens the sauce into a clear, glossy coating.

Types of tangsuyuk sauce

• Classic clear sauce: sugar, vinegar and soy sauce, pale golden in color.
• Ketchup sauce: a redder version with a little ketchup for color and tang.
• Fruit-rich sauce: extra pineapple, apple or peach for a fruity sweetness.
• Bottled or powdered tangsuyuk sauce: ready-made mixes sold in Korean markets.

What Does Tangsuyuk Sauce Taste Like?

It tastes bright and sweet first, followed by a clean vinegar tang and a gentle savory note from soy sauce. The texture is thick and silky, clinging to the crispy pork. It is not spicy at all, which is why it is a favorite with kids. In Korea there is a famous friendly debate over bumeok (pouring the sauce over the pork) versus jjikmeok (dipping each piece to keep it crunchy).

Popular Korean Dishes That Use Tangsuyuk Sauce

Tangsuyuk

Crispy battered pork strips with sweet and sour sauce. Recipe below.

Kkanpunggi-style chicken alternative

Many home cooks use the same sauce on fried chicken pieces for a sweet and sour chicken version.

Gun-mandu with sauce

Pan-fried mandu are delicious dipped in leftover tangsuyuk sauce.

Fried tofu or fish tangsuyuk

Vegetarian and seafood versions swap the pork for firm tofu or white fish.

Easy Tangsuyuk Recipe (Serves 3–4)

Ingredients

• 1 lb (450 g) pork tenderloin or loin, cut into finger-size strips
• 1 tbsp rice wine and a pinch each of salt and black pepper
• 1 cup potato starch (or corn starch)
• 1 egg white
• About 1/2 cup water for the batter
• Neutral oil for deep frying (about 4 cups)

Tangsuyuk sauce

• 1 1/2 cups water
• 1/2 cup sugar
• 1/3 cup vinegar
• 2 tbsp soy sauce
• 1/2 onion, cut into large pieces
• 1/2 carrot, thinly sliced
• 1/2 cucumber, sliced
• 1/2 cup pineapple chunks or chopped apple
• 2 tbsp potato starch mixed with 4 tbsp water

Instructions

1. Season the pork with rice wine, salt and pepper and set aside for 10 minutes.
2. Mix the starch, egg white and water into a thick batter that coats a spoon. Add the pork and coat well.
3. Heat the oil in a heavy, deep pot to about 340°F (170°C). Fill the pot no more than halfway, keep it on a back burner and never leave hot oil unattended.
4. Fry the pork in small batches for 3–4 minutes until pale golden, lifting it out with a slotted spoon. Rest on a rack for 5 minutes.
5. Raise the oil to about 375°F (190°C) and fry again for 1–2 minutes until deep golden and crunchy. Pork should reach at least 145°F (63°C) inside.
6. For the sauce, bring the water, sugar, vinegar and soy sauce to a boil. Add the vegetables and fruit and cook for 2 minutes.
7. Stir in the starch slurry little by little until the sauce is thick and glossy.
8. Pour the sauce over the pork or serve it on the side for dipping.

Tip: Add the vinegar at the end if you like a sharper tang, because long boiling softens its sourness.

Where to Buy Tangsuyuk Sauce

United States

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Amazon
Search Korean tangsuyuk sauce on Amazon

H-Mart
Search sweet and sour sauce on H-Mart

Canada

Search Korean sweet and sour sauce on Amazon.ca

Europe

Search Korean sweet and sour sauce on Amazon.co.uk

How to Store Tangsuyuk Sauce

Homemade sauce keeps in a sealed container in the refrigerator for 3–4 days. It thickens when cold, so reheat it gently with a spoonful of water. Store leftover fried pork separately from the sauce and re-crisp it in an oven or air fryer. Bottled sauce should be refrigerated after opening and used by the label date.

Tangsuyuk Sauce FAQ

Is tangsuyuk Korean or Chinese?

It is a Korean-Chinese dish. It comes from Chinese sweet and sour pork but was adapted to Korean tastes and is now a staple of Korean Chinese restaurants.

Is tangsuyuk sauce spicy?

No. It is sweet and tangy with no chili, so it is very kid-friendly.

Why is my sauce runny or lumpy?

Add the starch slurry while the sauce is boiling and stir constantly. Add more slurry a little at a time if it is thin; whisk well if lumps form.

Pour or dip?

Both are traditional. Pouring gives a soft, saucy coating; dipping keeps every piece crunchy.

Conclusion

Tangsuyuk sauce is a simple mix of sugar, vinegar and soy sauce that turns crispy fried pork into a Korean takeout classic. Make it with whatever vegetables and fruit you have. For another sweet and sticky coating for fried food, see our yangnyeom sauce guide.