Donkkaseu: An old-school Korean pork chop
Today I will acquaint you with the Korean approach to making a pork cutlet, called "donkkaseu" in Korean. It's a cycle of the Japanese tonkatsu which was the Japanese interpretation of the European schnitzel. It's a hot, exquisite, breaded pork cutlet, and my variant is served on a bed of rice and Howdy Rice sauce, with a side of kimchi and a side of cabbage salad.These days donkkaseu is sold all over the place, in a wide range of eateries, however when I was youthful it was just served in Western-style cafés (called Gyoungyang-sik). That sort of food was especially intriguing and they sold cheeseburger steaks, hamburger cutlets, pork cutlets, omelet rice, and steaks. It was more costly than Korean cafés, yet it wasn't absolutely a Western by the same token: each dish was presented with kimchi and rice, and normally a pickle, as well.
Nowadays Western food is all over Korea, however in those days eating Western-style food with a blade and fork was something outlandish to do. My companions would agree: "Are you prepared to utilize a blade and fork today?" We as a whole understood what that implied! Donkkaseu! We thought it was so cool!
The Hello rice sauce I use goes impeccably with donkkaseu yet on the off chance that you can't find it, you can utilize standard sauce, or even ketchup. Utilizing Hey rice sauce for this is my innovation, yet it genuinely suggests a flavor like the donkkaseu sauce.
donkkaseu.The word "donkkaseu" is an odd word, and I never understood what it implied until I began learning English. "Wear" depends on the Chinese person for pork, and "kkaseu" is taken from the Japanese "katsu" which is their loanword for "cutlet." The Japanese adaptation of this dish is designated "Tonkatsu" and donkkaseu is our Koreanization of that. It sounds sort of entertaining!
Fixings (Serves 4)
4 slim cuts (1 pound) pork midsection or tenderloin (hamburger, chicken, or turkey)
genuine salt
½ teaspoon ground dark pepper
⅓ cup regular flour
2 cups ppang-garu (Korean bread scraps or Japanese panko)
3 eggs, beaten with a touch of genuine salt
Steamed rice
3 cups corn oil
For sauce:
1 bundle (100 grams: about ¾ cup) of hello there rice powder
2 tablespoons spread
2½ cups water
¼ cup ketchup
For cabbage salad:
½ medium head cabbage, destroyed, washed in cool water, stressed, and refrigerated
1 cup mayonnaise
1 to 2 tablespoons new pressed lemon juice
1 tablespoon honey or sugar
1 tablespoon ketchup
Bearings
Set up the cutlets:
Utilize a meat tenderizer or (the rear of your kitchen blade) to pound and level the cut pork into cutlets around 7 by 5 inches and ¼ to ⅛ inch thick.
Sprinkle one side with salt and ground dark pepper.
Cover the two sides of the cutlets with flour, dunk them in the beaten eggs, and press them into bread morsels. Refrigerate.
Consolidate mayonnaise, lemon squeeze, honey (or sugar), and ketchup in a bowl and blend well and refrigerate it.
Make sauce:
Heat the spread in a weighty sauce container over medium high intensity. At the point when it's half liquefied, add the howdy rice powder and mix well with a wooden spoonfor around 2 minutes until very much blended .
Add water and mix well. Add the ketchup and blend well. Continue cooking, mixing every so often for 8 to 10 minutes until it bubbles and thickens.
Eliminate from the intensity.
Heat up the corn oil over medium high intensity until it arrives at 350 degrees Fahrenheit.
Broil the pork until the two sides are brilliant brown, turning them north of a couple of times with utensils. It will require around 12-13 minutes.
Strain the pork and pat off the overabundance oil with a kitchen towel.
Cut into strips.
Warm the sauce.
Put some warm rice on the plate. Scoop hot sauce over top of the rice.
Put the cut cutlet on top of the rice. Sprinkle a touch of sauce up and over.
Place some destroyed cabbage close to the pork and add cold mayonnaise dressing on top.
Serve hot with kimchi or yellow salted radish.
Enjoy 😋
