Intro
Welcome to one of the most deliciously debated topics in Korean culinary culture – how to enjoy 탕수육[Tangsuyuk], Korea’s beloved version of sweet and sour pork.
In the world of 탕수육[Tangsuyuk], there are two camps: Team ‘Bu-muk’ and Team ‘Jjik-muk.’ Personally, I am in Team Jjik-muk.
Before dive into this saucy showdown, did you notice in the Korean drama series ‘My Demon’ how Jung Guwon (played by Song Kang), in his quest to uncover everything about Do Do-hee (played by Kim Yoo-jung), brings up the taste of Tangsuyuk?
Many foreigners might find it odd to be curious about one’s preference for saucing style.
However, as it’s often stated, some find the choice of sauce type quite important – but just for fun! Don’t take it too seriously.
Team 부먹[Bumuk]
‘부먹[Bumuk]’ translates to ‘pouring over.’
This squad thoroughly enjoys drenching their fried pork in sauce, savoring the chewy goodness it brings. They aim for the ideal combination of crispy and tender, creating a delightful saucy experience. In reality, the sauce permeates the crispy outer layer and seeps into the meat’s texture as you dig in, progressively enhancing its smoothness. Advocates of pouring argue that this approach guarantees each bite is bursting with flavor. Several of my friends belong to this camp, and our visits to Korean Chinese restaurants often spark lively debates on this topic.
Team 찍먹[Jjikmuk]
Jjikmuk’ means ‘dipping.’
This group is all about preserving the crunch. They serve the sauce on the side, dipping each piece to control the saucy to crunchy ratio. Dip devotees swear by this method to keep their pork perfectly crispy with just the right amount of zing.
For them, the art of dipping is a meticulous process. They take great care in ensuring that every bite strikes the perfect balance between the crispiness of the pork and the boldness of the sauce. Some even argue that dipping enhances the overall dining experience, allowing them to savor the contrast in textures and flavors.
In Korea, choosing your 탕수육[Tangsuyuk] style can be as revealing as your zodiac sign.
Are you a ‘pour your heart out’ or a ‘dip your toe in’ kind of person?
This isn’t just about how to eat a dish; it’s a culinary personality test!
Decoding Korean
Let’s delve into the meanings behind ‘부먹 [Bu-muk]’ and ‘찍먹 [Jjik-muk],’ two terms that are more than just culinary jargon; they’re linguistic nuggets of Korean culture.
‘부먹 [Bu-muk]’ is a condensed form of ‘부어 먹다.’
‘부어 [Bu-eo]’ comes from the verb ‘붓다 [But-da],’ meaning “to pour.”
‘먹다 [Meok-da]’ means “to eat.”
Put together, ‘부먹 [Bu-muk]’ translates to “pour and eat,” a straightforward yet expressive way to describe one popular way of enjoying saucy dishes.
In a similar vein, ‘찍먹 [Jjik-muk]’ is a contraction of ‘찍어 먹다.’
‘찍어 [Jjik-eo]’ stems from ‘찍다 [Jjik-da],’ which means “to dip.”
‘먹다 [Meok-da]’ again translates to “to eat.”
Combining these, ‘찍먹 [Jjik-muk]’ means “dip and eat,” capturing the essence of another beloved method in Korean cuisine.
Example of Usage in Conversation:
- A: “너 부먹이야, 찍먹이야?” (“Are you a pour-over or dip type?”)
- B: “당연히 찍먹이지!” (“Obviously, I’m the dip type!”)
This common exchange in Korean showcases how integral these terms are in everyday conversations.
Both ‘부먹 [Bu-muk]’ and ‘찍먹 [Jjik-muk]’ are not just linguistic expressions; they are compact and adorable ways of conveying one’s sauce preference with a dish, adding a dash of cuteness to the culinary experience.
# Secret Recipe
For any of you who wants to make your style 탕수육[Tangsuyuk], here’s how.
While 탕수육[Tangsuyuk] isn’t typically a DIY adventure in Korean kitchens, who says we can’t break the rules?
Ingredients for 탕수육[Tangsuyuk]
500g of pork loin or beef (thinly sliced)
1 egg
1/2 cup of cornstarch
Oil for frying
For the sauce:
1/2 cup of sugar
1/3 cup of vinegar
1/3 cup of water
1/4 cup of soy sauce
1 tablespoon of cornstarch
1 tablespoon of water (to mix with cornstarch)
1/2 onion, chopped
1 carrot, thinly sliced
1/2 cucumber, thinly sliced
1/2 bell pepper, chopped
Step-by-Step 탕수육[Tangsuyuk] Cooking Guide
1. Prepare the Meat:
Tenderize the meat slices and season with salt and pepper.
Beat the egg in a bowl and coat the meat slices in it.
Dredge the meat in cornstarch until fully coated.
2. Frying
Heat oil in a pan or fryer.
Fry the meat slices until they’re golden brown and crispy.
Drain on paper towels to remove excess oil.
3. Making the Sauce
In a saucepan, mix sugar, vinegar, water, and soy sauce. Bring to a boil.
Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the saucepan to thicken the sauce.
Add onion, carrot, cucumber, and bell pepper. Cook until vegetables are tender.
4. Combining
Pour the hot sauce over the fried meat just before serving to keep the meat crispy.
(Or choosing to dip the meat in the sauce as you eat)
5. Serve
Enjoy your 탕수육[Tangsuyuk] with rice or on its own.
Tips
For a vegetarian/vegan version, you can use tofu or mushrooms instead of meat.
Adjust the sweetness or sourness of the sauce according to your taste.
Enjoy your cooking!
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