Korean Donkatsu (Crispy Pork Cutlet with Brown Sauce)

Korean donkatsu pork cutlet with brown sauce, rice, and shredded cabbage

Korean Donkatsu (Crispy Pork Cutlet with Brown Sauce)

Thin, wide Korean donkatsu with a crisp panko crust and savory-sweet brown sauce. This old-school gyeongyangsik-style pork cutlet is served with rice, shredded cabbage, and pickles for a classic Korean restaurant plate.

Course Dinner, Main Course

Cuisine Korean

Keyword donkatsu recipe, donkkaseu, Korean brown sauce, Korean donkatsu, Korean pork cutlet, Korean tonkatsu, pork cutlet, wang donkatsu

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 763

Author Hyegyoung K. Ford

Ingredients

For the pork cutlets

1.3 lb (600 g) boneless pork loin see note below
2 tbsp (30 ml) sweet rice wine (mirin)
¼ tsp (1.2 g) baking soda
½ tsp (2.5 g) ginger purée
salt and pepper to taste
½ cup (60 g) all-purpose flour for coating
2 large eggs beaten
2 tbsp (30 ml) milk or water
2 cups (90 g) fresh panko breadcrumbs dried panko also works. see note below
3 cups (720 ml) neutral cooking oil for frying

For the Korean brown sauce

2 tbsp (28 g) unsalted butter
½ cup (75 g) finely minced onion
2 tbsp (16 g) all-purpose flour
1½ cups (360 ml) water plus more as needed
½ cup (120 ml) milk
1 tbsp (12 g) sugar
3 tbsp (45 ml) ketchup
4 tbsp (60 ml) steak sauce I use Heinz 57
2 tbsp (30 ml) Worcestershire sauce
salt and pepper to taste

For serving

8 oz (225 g) finely shredded cabbage for serving
sesame ginger salad dressing or mixture of ketchup and mayonnaise
steamed rice for serving
pickled radish optional
kakdugi (radish kimchi) optional

Instructions

Prepare the pork: Cut the pork loin into 1-inch-thick portions and butterfly each piece. Make a few small slits around the edges, cover with plastic wrap, and pound thin and wide.
Season the pork: Mix the sweet rice wine, baking soda, and ginger purée. Lightly brush over both sides of the pork, then season with salt and pepper.
Bread the cutlets: Place the flour, beaten eggs mixed with milk, and panko in separate shallow dishes. Coat each cutlet lightly in flour, dip in egg, then press into the panko until evenly coated.
Make the brown sauce: Melt the butter in a skillet over medium heat. Add the onion and cook until soft and lightly golden. Stir in the flour and cook for about 1 minute.
Finish the sauce: Add the water, milk, sugar, ketchup, steak sauce, and Worcestershire sauce. Whisk until smooth and simmer until slightly thickened and pourable, adding a little more water if needed. Season with salt and pepper.
Fry the donkatsu: Heat frying oil to about 340–350°F (170–175°C). Fry the cutlets one at a time until deep golden brown and cooked through, about 3–4 minutes total. Transfer to a wire rack to drain.
Serve: Place each donkatsu on a plate and spoon the warm brown sauce over the top. Serve with steamed rice, finely shredded cabbage, and pickled radish or kkakdugi.

Video

Notes

Shortcut: You can use pre-sliced boneless pork loin about 1/2 inch thick and pound it thin instead of butterflying.

Panko: Fresh panko gives the crust a coarser, airier crunch, but packaged dried panko works well. Avoid fine breadcrumbs, which create a denser coating.

Nutrition