Don-Gaseu (돈까쓰 or 돈가스), a pork cutlet layered in a sauce and is served with a side of vegetables and rice, is Korea’s version of the Japanese dish tonkatsu. Korean chefs make the pork larger and thinner than in Japan, where it’s smaller and thicker in size.
For the meat, some shops have already-prepared pork loin cutlets so it’s easier for the everyday person to cook. The pork is coated in flour, eggs, and panko breadcrumbs; and to achieve that perfect crust, double-frying the meat is crucial. Usually, Korean cooks double-fry any meat as opposed to a single fry, though double-frying is present in some American cooking as well.
The sauce can be bought at a local Asian market or it can be homemade. My personal favorite sauce:
Back in the 1980s, only Western restaurants in Seoul offered don-gaseu. Italiano in Jeong-Dong served the meat with a side of kimchi and yellow pickled radish.
Many countries have their own take on the original Japanese dish. My favorite has to be Korea’s approach and flavour.
If you’re a Korean food first-timer or are looking for a new dish to try, I highly recommend this one. It was the first Korean meal I’ve had, and I simply can’t get enough of it!
“It’s so delicious and exciting. [It’s] what the cool kids want — spicy, funky, fermented, that whole spectrum of flavors.” – Anthony Bourdain on Korean dishes.
Written by Maegs