Nostalgic Korean Style Pork Cutlet (Gyeongyangsik Donkkaseu)
Chef Baek Jong-won’s Recipe: Making Authentic Gyeongyangsik Donkkaseu with Homemade Sauce
Relive the comforting taste of childhood! This recipe, inspired by Chef Baek Jong-won, brings the classic Korean-style ‘Gyeongyangsik Donkkaseu’ right to your kitchen. Learn how to make it perfectly crispy with a rich, homemade sauce.
For the Crispy Homemade Pork Cutlet
- Pork loin cutlets for tonkatsu (approx. 1.5-2cm thick), as needed
- A pinch of sea salt
- Freshly ground black pepper, to taste
- All-purpose flour or cake flour, for coating, as needed
- 2-3 fresh eggs
- Panko breadcrumbs, for coating, as needed
- Vegetable oil (canola, grapeseed, etc.) for deep-frying, generous amount
For the Rich Gyeongyangsik Donkkaseu Sauce
- 1 and 2/3 cups water (approx. 330ml)
- 6 tablespoons vegetable oil (approx. 90ml)
- 1/4 cup ketchup (approx. 60ml)
- 3 tablespoons granulated sugar (approx. 45ml)
- 2 tablespoons all-purpose flour (approx. 30ml)
- 3 tablespoons soy sauce (or 3 tablespoons Worcestershire sauce)
- 1 and 1/2 tablespoons vinegar (approx. 22ml)
- A pinch of freshly ground black pepper
- 1 and 2/3 cups water (approx. 330ml)
- 6 tablespoons vegetable oil (approx. 90ml)
- 1/4 cup ketchup (approx. 60ml)
- 3 tablespoons granulated sugar (approx. 45ml)
- 2 tablespoons all-purpose flour (approx. 30ml)
- 3 tablespoons soy sauce (or 3 tablespoons Worcestershire sauce)
- 1 and 1/2 tablespoons vinegar (approx. 22ml)
- A pinch of freshly ground black pepper
Cooking Instructions
Step 1
**- Making the Perfect Gyeongyangsik Donkkaseu Sauce -** First, in a saucepan, heat 6 tablespoons of vegetable oil over low heat. Add 2 tablespoons of flour and whisk them together to create a roux. (Using butter instead of oil will add a richer flavor.)
Step 2
Initially, the mixture might seem a bit thick and clumpy as the flour and oil combine.
Step 3
Continue stirring over low heat, and it will gradually become smoother and more liquid.
Step 4
Be patient and keep stirring over low heat. It’s crucial to cook the roux until its color deepens to a rich brown. This step is key to developing the sauce’s complex flavor.
Step 5
Once the brown roux is ready, gradually whisk in 1 and 2/3 cups of water, ensuring there are no lumps. Then, add 1/4 cup ketchup, 3 tablespoons sugar, 3 tablespoons soy sauce (or Worcestershire sauce), and 1 and 1/2 tablespoons vinegar. Stir everything together and simmer over medium-low heat until it reaches your desired consistency. Finally, a sprinkle of black pepper completes this authentic Gyeongyangsik Donkkaseu sauce.
Step 6
**- Making Tender and Crispy Homemade Pork Cutlets -** Prepare your pork loin cutlets, aiming for about 1.5 to 2cm thickness. Pat them dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. If the meat is thick, you can lightly score it.
Step 7
Traditionally, Gyeongyangsik Donkkaseu involves pounding the pork thinly with a meat mallet or the back of a knife for tenderness. If you’re concerned about noise, use the flat side of a meat tenderizer or even the handle of a heavy knife to gently flatten the meat. (Skipping this step may result in thicker cutlets that require longer frying times.)
Step 8
Now, set up your breading station. Have three shallow dishes or plates ready: one with flour (all-purpose or cake flour), one with whisked eggs, and one with a generous amount of panko breadcrumbs. Placing the panko in a wide, shallow container makes it easier to coat the cutlets evenly.
Step 9
First, coat the seasoned pork cutlets evenly on both sides with flour. This initial flour layer helps the egg wash adhere better, preventing the breading from falling off during frying.
Step 10
Next, dip the floured cutlets into the beaten egg, ensuring they are fully coated. Let any excess egg drip off.
Step 11
Finally, press the cutlets firmly into the panko breadcrumbs. This is the crucial step for achieving that signature crispiness.
Step 12
Gently press the panko onto the cutlet with your hands, ensuring a thick and even coating on all sides. Thoroughly pressed breadcrumbs create a wonderfully crunchy crust.
Step 13
**- Deep-Frying to Perfection -** Pour enough vegetable oil into a deep pot or high-sided pan so that the cutlets can be fully submerged. Even frying requires sufficient oil.
Step 14
Achieving the ideal frying temperature of 170-180°C (340-355°F) at home can be tricky. A good indicator is to drop a tiny piece of batter into the oil; if it floats to the surface within 3 seconds, the oil is ready. Alternatively, insert a wooden chopstick; if small bubbles consistently rise around it, the temperature is suitable.
Step 15
Once the oil is at the correct temperature, carefully lower the breaded pork cutlets into the hot oil. Be cautious of oil splattering.
Step 16
As the cutlets fry, small bits of breadcrumbs will float to the surface. Skim these off occasionally. This helps keep the frying oil clean and prevents burnt bits from sticking to the cutlets, making the oil reusable.
Step 17
The cutlet is cooked when it floats to the surface. However, if the breading is already too dark before it floats, or as it floats, it means the oil is too hot. Reduce the heat slightly to maintain a consistent temperature and achieve a beautiful golden-brown color.
Step 18
Once the cutlets are golden brown and crisp, remove them from the oil. Place them on a wire rack or paper towel-lined plate to drain excess oil. Let them cool slightly for a minute or two. It’s best to drain them vertically (standing up) rather than lying flat to prevent sogginess.
Step 19
For a clean cut and to maintain the cutlet’s shape, let it cool for a few minutes before slicing. Cutting it while piping hot can cause the filling to spill out and the breading to break apart.
Step 20
Slice the cooled donkkaseu into desired portions and arrange on a plate. Serve with a side of shredded cabbage salad or corn. Generously ladle the warm, homemade Gyeongyangsik Donkkaseu sauce over the cutlets. Enjoy it with a side of rice!
Step 21
Enjoy this delightful homemade Gyeongyangsik Donkkaseu, made with Chef Baek Jong-won’s recipe! ^^
