Donkaseu (돈까스)
Korea
Korean version of tonkatsu — crispy fried pork cutlet, breaded in panko, served with a thin pickled cabbage salad, lemon and cucumber, as well as rice, kimchi and tonkatsu sauce.
Ingredients
- 4 pcs pork cutlets (shoulder)
- 1 tablespoon grated ginger
- to taste salt
- to taste pepper
- 2 pcs egg
- 4 tablespoon wheat flour
- 1 cup panko
- 0.25 head green cabbage
- to taste lemon
- to taste cucumber
- to taste tonkatsu sauce
- 4 cups vegetable oil
Steps
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Trim excess fat from the pork, make several shallow cuts without cutting all the way through, then pound the pieces to the desired tenderness.
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Mix the grated ginger with the meat, lightly season with salt and pepper.
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Thinly slice the cabbage leaves, soak them in cold water with a few ice cubes and a lemon wedge, then drain well in a colander.
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Prepare three containers: place flour in one, panko in the second, and beaten egg in the third.
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Coat each piece of meat in flour, shaking off excess, dip into the egg, then coat with panko, pressing lightly to form a firm crust.
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Pour vegetable oil into a deep pan or fryer, heat to 163 °C and fry no more than two pieces at a time until they turn light golden, flipping once, about 1 minute per side.
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Remove the pieces, let them drain, then quickly fry them for another minute to make the crust extra crispy.
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Cut the finished tonkatsu into bite-sized pieces, place on a plate with the prepared cabbage salad, garnish with lemon and cucumber wedges, and serve hot with tonkatsu sauce, rice, and kimchi.
FAQ
What is Donkaseu (돈까스)?
Donkaseu (돈까스) is a popular Korean dish featuring a crispy, deep-fried pork cutlet, often served with a tangy sauce, rice, and side dishes like kimchi and pickled cabbage.
How is Donkaseu different from Japanese Tonkatsu?
While similar, Korean Donkaseu (돈까스) often uses a thinner cut of pork and is typically served with a slightly sweeter, fruitier sauce and a side of pickled cabbage, distinguishing it from its Japanese counterpart, Tonkatsu.
Can I make Donkaseu without a deep fryer?
Yes, you can pan-fry Donkaseu in a generous amount of oil until golden brown and cooked through. Ensure the oil is hot enough to achieve a crispy crust without overcooking the pork.
What sauces are typically served with Donkaseu?
Donkaseu is commonly served with a sweet and savory tonkatsu-style sauce. Some variations may also include a spicy gochujang-based sauce or a creamy dressing for the salad.
How can Umami Guru's app help with this recipe?
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