Tangsooyook Pancake

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Slice the pork loin into strips and pat dry with a paper towel.
  • 0.50 lb pork loin chops, sliced (227 g)
• Step 2
  Add some minced garlic, salt, and pepper. Mix well.
  • 2 clove garlic, minced (6 g)
  • salt
  • black pepper
• Step 3
  Mix the cornstarch with water until the starch settles. Drain the water and mix the remaining firm starch into the batter.
  • 4 tbsp cornstarch (32 g)
    (or potato starch)
  • 1 cup water (240 g)
• Step 4
  To a pan heated over medium-low heat, add the neutral oil, enough to cover the surface. Once the oil is hot, pour in the batter.
  • 1 tbsp neutral oil (14 g)
    (for frying)
• Step 5
  Pan fry the batter for 3-5 minutes until the edges turn crispy. Flip the pancake and fry for another 3-5 minutes until both sides are crispy, then set aside.
• Step 6
  For the sweet and sour dipping sauce, mix sugar, soy sauce, vinegar, and water in a pan. Bring to a boil and add some chopped bell pepper and some cornstarch water to adjust the consistency.
  • 2 tbsp sugar (28 g)
  • 1/2 tbsp soy sauce (9 g)
  • 2 tbsp vinegar (30 g)
  • 1/2 cup water (120 g)
  • bell pepper, chopped
  • 2 tbsp cornstarch water (32 g)

Per serving