Tangsuyuk, also known as the Korean version of sweet and sour pork, sparked mixed opinions. Some prefer the "dip" method, while others follow the traditional "pour-over" style, where the sauce is poured to give the meat a chewy texture akin to sticky rice cake. Personally, I am a fan of dipping, as it preserves the crunchiness rather than making it soggy and chewy. The meat had a soft crunch, and the thick sauce was intensely sweet and sour. Let me know which team you are?