Donkkaseu 돈까스 (Korean Style Deep Fried Pork Cutlet)

Easy Korean Recipe 14: Donkkaseu 돈까스 Donkkaseu (called Donkaseu or Dongaseu) is an iteration of the Japanese Tonkatsu which was the Japanese take on the European Schnitzel. It consists of a breaded (panko), deep-fried pork cutlet and involves cutting the pork loin into slices (vary from 1” to 1/8” thick), coating them with “Ppang-garu” (panko), frying them in oil, and then serving with a sweet, tangy, and savory gravy (sauce), rice, macaroni salad, vegetable salad, and kimchi. There are many ways to enjoy this dish, so you can add any side dishes which you like. KoBap is going to show you how to make the Donkkaseu with ingredients that are readily available elsewhere other than Korea, such as the United States. Donkkaseu ingredients (3-4 servings): 500g Pork loin or tenderloin (4 pieces: about half-inch thickness) Salt Black pepper Garlic powder 1/2cup All-purpose flour 3 Eggs 3cups Korean bread crumbs, “Ppang-garu” (or Japanese panko) For gravy (sauce) 1/2cup All-purpose flour 1/4cup Sugar 1cup Ketchup 2 1/2 Water 1tbsp Corn oil Salt Black pepper Directions: A. For Pork Cutlets 1. Use a meat tenderizer to pound and flatten the sliced pork into cutlets (1/4 to 1/8 inch thick). 2. Sprinkle both sides with salt, black pepper, and garlic powder. 3. Refrigerate for about 30 minutes for marination. B. For Gravy (Sauce) 1. Put the flour into a pot with oil and stir it on medium heat. 2. Continue to stir until flour becomes dark brown, turn off the heat. 3. Add water and stir to dissolve it. 4. Use a strainer to take off flour that is not well-released. 5. Put it into a pot again. 6. On low heat, stir it with Ketchup, sugar, salt, and black pepper. C. For Frying 1. Take marinated cutlets from the refrigerator and coat both sides of the cutlets with flour. 2. Dip them in the beaten eggs to coat both sides. 3. Press them into bread crumbs evenly. 4. Heat up the oil until it reaches 375 degrees Fahrenheit. 5. Fry the pork until both sides are golden brown, turning them over a few times with tongs. 6. Strain the cutlets and pat off the excess oil with a kitchen towel. D. Cut cutlets into strips. Put them on a large platter. E. Drizzle a bit of gravy (sauce) over top of cutlets. F. Place some cabbage salad and other Korean side dishes. Korean bread crumbs, “Ppang-garu” (or Japanese panko): https://www.amazon.com/s?k=Korean+bre...