Twice-Fried Crispy Kkanpungyuk (Spicy Garlic Fried Pork)
A special dish of seasoned beef fried until crispy and quickly tossed in a spicy vegetable sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special dish uses beef instead of chicken, seasoned with curry powder to eliminate any gamey flavor and fried twice until extra crispy. Tossed quickly over high heat in a sauce simmered with chili oil and vegetables, it has no excess liquid and delivers a deliciously spicy bite. It makes a great snack, bar bite, or special dish for entertaining guests.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef (or pork)300 g
- Onion1/4
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Large green onion (daepa)2 tbsp (minced)
- Chili oil2 tbsp
Meat marinade
- Salt1 tsp
- Ground black pepper0.5 tsp
- Mirin (cooking rice wine)2 tbsp
- Curry powder1 tbsp
Batter
- Potato starch5 tbsp (1/2 cup)
- Egg white1
Sauce
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Vinegar1 tbsp
- Green plum syrup (maesil-cheong) (or sugar, corn syrup (mulyeot), oligosaccharide syrup (oligodang), etc.)1 tbsp
- Water3 tbsp
- Toasted sesame oil1 tsp
- Ground black peppera little
- You can substitute bell pepper (sweet pepper) for the Cheongyang chili pepper or red chili pepper.
- Trim away all fat and sinew from the beef, then cut it into bite-sized pieces.
- You can also adapt this recipe using pork tenderloin, chicken, squid, shrimp, or fish.
Steps
1. These are the vegetables for the sauce. Finely mince them.
You can substitute bell pepper (sweet pepper) for the Cheongyang chili pepper or red chili pepper.
2. Mix the sauce ingredients in advance according to the recipe, except for the garlic and toasted sesame oil.
You can add more vinegar or green plum syrup (sugar, corn syrup, etc.) to taste.
Adding green plum syrup to meat or fish dishes removes unwanted odors and improves the flavor.
3. Trim away all fat and sinew from the beef, then cut it into bite-sized pieces.
I used beef because I didn't have pork, but you can also adapt this recipe using pork tenderloin, chicken, squid, shrimp, or fish.
4. Season with salt, mirin, ground black pepper, and curry powder.
5. Add 5 tbsp potato starch and 1 egg white, then mix gently by hand to coat.
If you add the yolk as well, the fried batter will turn a darker color.
6. Deep-fry twice in oil until crispy.
Fry once, drain the oil, and fry once more until golden brown and crispy.
7. Heat chili oil in a heated pan, then add the onion, large green onion, and minced garlic, stir-frying until fragrant.
Add the chilies....
For those who want to make chili oil, head here ⇒ http://blog.naver.com/ppunwife/140040800941
8. Pour in the sauce mixture...
11
12
11. Bring to a gentle boil..
Taste, and if it is too bland, adjust with salt.
12. Add the toasted sesame oil and the fried meat, then toss quickly over high heat.
Kkanpung refers to stir-frying briskly like this until the sauce is absorbed into the meat.
Ppunwife's tips
- If you add the yolk as well, the fried batter will turn a darker color.
- Fry once, drain the oil, and fry once more until golden brown and crispy.
- If you prefer a saltier and stronger flavor, increase the amount of sauce slightly.
FAQ
Can I use other meats or seafood instead of beef?
You can freely substitute pork tenderloin or chicken, as well as squid, shrimp, or fish.
Is it okay to add the egg yolk to the batter as well?
Adding the egg yolk darkens the color of the fried batter, so it is best to use only the white if you want a lighter, cleaner color.
How can I replace the chili peppers if I cannot eat spicy food well?
You can finely mince bell peppers or sweet peppers instead of Cheongyang chili peppers and red chili peppers to make it non-spicy.
How should I fry the meat so it stays crispy and does not get soggy?
Fry once in oil, drain the oil, and then fry a second time until golden brown, which makes it much crispier.
