Egg and Ketchup Tangsuyuk
Amazingly Delicious! A Perfect Main Dish: ‘Egg Ketchup Tangsuyuk’ Made with Rice Paper
Since having a baby, cooking has become quite challenging, so I haven’t been able to post recipes as often as I used to. However, I felt inspired to try a unique and tasty egg dish! Thus, I created this ‘Egg Ketchup Tangsuyuk’ recipe! You’ve likely never heard of it before (perhaps because I invented it! haha). It combines fluffy scrambled eggs with a chewy, crispy fried coating and a sweet and sour ketchup tangsuyuk sauce, offering a delightful balance of texture and flavor. Though made with simple, common ingredients like eggs, this dish is so delicious it can confidently stand as a main course! I truly hope you’ll try making it. I’m sharing this recipe here on Man-de’s Recipe before it appears on my blog 🙂
Main Ingredients
- 1L Frying oil
- 15-20 sheets Rice paper
Fluffy Scrambled Eggs
- 8 Eggs
- 1.5 tsp Salt (flavoring salt)
- 2 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
- 1.5 Tbsp Cooking oil
Sweet and Sour Ketchup Tangsuyuk Sauce
- 300ml Water
- 3 Tbsp Soy sauce
- 4 Tbsp Sugar (adjust to taste)
- 4 Tbsp Brewed vinegar
- 3 Tbsp Ketchup
- 1 pinch Salt
- 1 Tbsp Plum extract
- 1 Tbsp Lemon juice
- 1 Tbsp Potato starch
- 2 Tbsp Water (for starch slurry)
Garnish
- A little Black sesame seeds
- 8 Eggs
- 1.5 tsp Salt (flavoring salt)
- 2 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
- 1.5 Tbsp Cooking oil
Sweet and Sour Ketchup Tangsuyuk Sauce
- 300ml Water
- 3 Tbsp Soy sauce
- 4 Tbsp Sugar (adjust to taste)
- 4 Tbsp Brewed vinegar
- 3 Tbsp Ketchup
- 1 pinch Salt
- 1 Tbsp Plum extract
- 1 Tbsp Lemon juice
- 1 Tbsp Potato starch
- 2 Tbsp Water (for starch slurry)
Garnish
- A little Black sesame seeds
- A little Black sesame seeds
Cooking Instructions
Step 1
First, let’s make the delicious Tangsuyuk sauce. Pour 300ml of water into a pot.
Step 2
Add 3 tablespoons of soy sauce.
Step 3
Add 4 tablespoons of sugar, leveled off. You can adjust the sweetness to your preference.
Step 4
Add 4 tablespoons of brewed vinegar for a tangy flavor.
Step 5
Add 3 tablespoons of ketchup, which children love.
Step 6
Add 1 tablespoon of plum extract for added health benefits.
Step 7
Also, add 1 tablespoon of lemon juice for a refreshing citrus note.
Step 8
Finally, add a pinch of salt and stir everything together while bringing it to a boil.
Step 9
In a separate small bowl, prepare 1 tablespoon of potato starch.
Step 10
Mix it with 2 tablespoons of cold water to create a starch slurry. Ensure there are no lumps.
Step 11
Once the sauce starts boiling, gradually pour in the starch slurry while whisking with a whisk to achieve your desired thickness. Be careful not to make it too thick.
Step 12
Continue to stir and simmer over low heat for about 1-2 minutes. Your delicious Ketchup Tangsuyuk sauce is now complete.
Step 13
Now, let’s make the scrambled eggs. Crack 8 eggs into a large bowl.
Step 14
Add 1.5 teaspoons of salt to season the eggs.
Step 15
Add 2 tablespoons of sesame oil for a rich, nutty aroma.
Step 16
Using chopsticks, gently stir the eggs to combine the yolks and whites smoothly.
Step 17
For an even smoother texture, strain the egg mixture through a fine-mesh sieve. It’s important to get a smooth consistency without any chalaza or shell fragments.
Step 18
Add 2 tablespoons of toasted sesame seeds to the strained egg mixture and stir gently. The sesame seeds will add a wonderful nutty flavor.
Step 19
Lightly grease a heated pan with 1.5 tablespoons of cooking oil, then reduce the heat to low and pour in the prepared egg mixture.
Step 20
As the edges of the egg begin to set, use chopsticks to gently scramble the mixture, like you would for regular scrambled eggs.
Step 21
Be careful not to overcook the eggs, as they can become dry and less pleasant in texture.
Step 22
Turn off the heat when the eggs are about 80% cooked.
Step 23
Allow the residual heat of the pan to finish cooking the scrambled eggs gently. This scrambled egg mixture alone is incredibly nutty and delicious!
Step 24
Now, it’s time to create the crispy coating using rice paper. Place a sheet of rice paper on a clean cutting board and lightly moisten it with water to make it pliable.
Step 25
Place a portion of the prepared scrambled egg mixture onto the dampened rice paper.
Step 26
Carefully roll up the rice paper, encasing the scrambled egg.
Step 27
Fold the edge of the rice paper forward and press it down to seal the seam neatly.
Step 28
For the other end, fold it inwards towards the center and press to seal. Ensuring the rice paper is evenly distributed on both sides will help create a crispy, non-mushy texture when fried!
Step 29
Here’s another way to wrap the scrambled eggs with rice paper. Place the scrambled egg in the center of the left edge of the rice paper,
Step 30
and first, roll it horizontally once.
Step 31
Then, rotate and continue rolling from the edge to the end.
Step 32
Choose whichever method is easier for you to wrap the scrambled eggs securely with the rice paper. 🙂
Step 33
Place the rice-paper-wrapped scrambled eggs on parchment paper or plastic wrap, ensuring they are spaced apart so they don’t stick together.
Step 34
Now, let’s prepare for frying. Fill a deep pot with frying oil and heat it to about 170-180°C (340-350°F).
Step 35
Once the oil is hot, carefully add the rice-paper-wrapped scrambled eggs. Fry them, turning occasionally, until they are a beautiful golden brown color.
Step 36
For the best crispiness and taste, fry them until the exterior sounds distinctly crisp when gently scraped with chopsticks!
Step 37
Once fried to perfection, remove the ‘Egg Tangsuyuk’ from the oil and place them on oil blotting paper or paper towels to drain excess oil.
Step 38
Finally, arrange the drained pieces on a serving plate. Pour the warm Ketchup Tangsuyuk sauce generously over them. Sprinkle with black sesame seeds for a beautiful and appetizing finish. 🙂
Step 39
The exterior is wonderfully crisp and chewy, while the inside is soft and incredibly savory egg! You’ll be amazed at how delicious it is, constantly exclaiming, ‘Is this really made of eggs?!’ This ‘Egg Tangsuyuk’ is so incredibly tasty that you won’t miss traditional meat tangsuyuk at all. It’s too good to keep to yourself, so if you’re reading this, you absolutely must try making it! The ingredients and preparation are simple, making it perfect as a snack for kids, a beer accompaniment, or a late-night treat.
