Ginseng and Sweet Pumpkin Sweet and Sour Pork (Tangsooyook)
Special Sweet and Sour Pork with Ginseng and Sweet Pumpkin
It’s said that you can fry even old shoes and they’ll taste delicious – that’s the magic of fried food! This recipe was created not just for ginseng lovers, but for the whole family, including those who dislike the slightly bitter taste of ginseng or young children. Take a bite of the exquisite fried ginseng, and as its rich aroma fills your mouth, it’s perfectly balanced by the tender pork tenderloin. Alternating bites with the sweet fried pumpkin, the dish disappears in no time. With a sweet and tangy sauce that satisfies both dipping (jjuk-muk) and pouring (bu-muk) styles, you’ll find yourself unable to stop eating. This is a fried delicacy perfect for any occasion!
Main Ingredients- 10 roots of ginseng
- 300g pork tenderloin
- 1/4 small pumpkin
Cooking Instructions
Step 1
First, cut the pork tenderloin into bite-sized pieces suitable for sweet and sour pork (about 2-3 cm). Place the cut pork in a bowl and gently massage in 1/2 teaspoon of seasoned salt and 1/2 teaspoon of black pepper. Let it marinate for about 10 minutes. This step helps to tenderize the meat and infuse it with flavor.
Step 2
Prepare the ginseng. Choose smaller roots that are suitable for frying. If there’s any soil, wash them thoroughly under running water. Cut the ginseng into pieces similar in size to the pork. The unique aroma of ginseng will add a wonderful depth of flavor to the fried dish.
Step 3
Peel the pumpkin, remove the seeds, and cut it into pieces similar in size to the ginseng and pork. The natural sweetness of the pumpkin will be enhanced when fried, adding another layer of flavor to the sweet and sour pork. Avoid cutting them too small, as they might break apart during frying.
Step 4
Let’s make the perfect batter! In a bowl, combine 2 paper cups of tempura flour, 1 and 1/2 paper cups of cold water, and 1 teaspoon of salt. Whisk gently with a whisk or spoon until smooth, ensuring there are no lumps. Aim for a slightly thin consistency; too thick a batter will result in a heavy coating.
Step 5
Heat about 800ml of cooking oil in a wide pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and float to the surface immediately. Now, coat the ingredients. First, dip the pumpkin pieces into the batter, followed by the ginseng, and finally the marinated pork. Carefully place the coated ingredients into the hot oil, ensuring they don’t touch each other initially. Fry until they float to the surface and turn golden brown, about 1-2 minutes. For extra crispiness, you can double-fry the pork. (For the second fry, increase the oil temperature slightly and fry for about 30 seconds to 1 minute).
Step 6
Once golden and cooked through, remove the fried pieces from the oil and place them on a wire rack or a plate lined with paper towels. This allows excess oil to drain, keeping the fried items delightfully crispy.
Step 7
Now, let’s prepare the delicious sweet and sour sauce. Finely slice 1/2 onion and 1/4 carrot. To ensure they cook evenly and retain a pleasant texture, slice them into long, thin strips. Cutting them too thick might result in them not cooking through properly in the sauce.
Step 8
Time to make the sauce! In a saucepan, combine approximately 3 cups of water (paper cup measure), 8 tablespoons of sugar, 6 tablespoons of vinegar, 2 tablespoons of oyster sauce, and 2 tablespoons of soy sauce. Stir well until everything is dissolved. Bring the mixture to a boil. Once boiling, add the sliced onions and carrots and stir. When the vegetables begin to soften, it’s time to thicken the sauce. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually pour this slurry into the boiling sauce while stirring continuously. Continue stirring for a moment until the sauce thickens to your desired consistency, then turn off the heat. (T refers to a Korean soup spoon, and cups are standard paper cups).
Step 9
And here it is, the finished dish! Arrange the crispy fried ingredients on a serving plate. Pour the warm sweet and sour sauce over them according to your preference. (The photo shows the sauce poured in the center to accommodate both dipping and pouring preferences.) The unique aroma of ginseng, the tender pork tenderloin, and the sweet pumpkin create a symphony of flavors – truly a masterpiece! This special Ginseng and Sweet Pumpkin Sweet and Sour Pork is perfect as a special weekend meal, an impressive dish for guests, or even as a healthy and delightful treat for children. Enjoy this easy yet incredibly delicious recipe for a wonderful meal!
