Photo: chomjong, CC BY 2.0, Wikimedia Commons

Dongaseu

Name: Dongaseu
Cuisine: South Korea
Ingredients: 120 g pork loin (120g); 10 g sake (jeongjong) (10g); 0.3 g salt (0.3g); 0.02 g ground pepper (0.02g); 30 g milk (30g); 20 g flour (20g); 50 g egg (50g); 20 g breadcrumbs (20g); 400 g frying oil (400g); 50 g Sauce: boiled egg (50g); 20 g pickles (20g); 20 g mayonnaise (20g); 30 g Side vegetables: cherry tomatoes (30g); 30 g lettuce (30g); 10 g baby greens (10g); 0.3 g dried parsley (0.3g)

돈가스

Korean pork dish

Side dishesCourse

423kcal · per serving

Not spicySpice

🌱 Vegetarian

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About this dish

Dongaseu (Korean: 돈가스) or donkkaseu (돈까스) is a Korean pork cutlet that originated from the tonkatsu (Japanese pork cutlet), a dish belonging to the yōshoku (Japanese-style Western cuisine) style. It was introduced to Korea from Japan between the 1920s and 1930s. Today in Korea, it is often called gyeongyangsik dongaseu (경양식 돈가스), which translates to "light Western-style pork cutlet". It consists of a breaded, deep-fried pork cutlet. Typically it is served with sauce poured over the top, with white rice and a vegetable based banchan side dish.

Description: Wikipedia — Dongaseu, CC BY-SA 4.0

Recipe

Salad Pork Cutlet (Salad Donkatsu)

Not spicyVegetarianContains: egg, dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

pork loin돼지등심(120g)
120 g
sake (jeongjong)정종(10g)
10 g
salt소금(0.3g)
0.3 g
ground pepper후춧가루(0.02g)
0.02 g
milk우유(30g)
30 g
flour밀가루(20g)
20 g
egg달걀(50g)
50 g
breadcrumbs빵가루(20g)
20 g
frying oil튀김기름(400g)
400 g
Sauce: boiled egg소스 : 삶은 달걀(50g)
50 g
pickles피클(20g)
20 g
mayonnaise마요네즈(20g)
20 g
Side vegetables: cherry tomatoes곁들임채소 : 방울토마토(30g)
30 g
lettuce양상추(30g)
30 g
baby greens어린잎채소(10g)
10 g
dried parsley파슬리가루(0.3g)
0.3 g

Nutrition per serving

423kcal

20.5gCarbs

15.7gProtein

30.8gFat

269.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Marinate the loin in the milk for 30 minutes, then rub with pepper and sake and let it rest for at least 1 hour.
Cut the cherry tomatoes in half.
Tear the lettuce into bite-sized pieces.
Chop the pickles into small pieces.
Drain the rested loin (1), cut it into bite-sized pieces, coat in flour, beaten egg, and breadcrumbs in that order, deep-fry in oil at 170-180 C for about 3 minutes, and drain the oil.
Chop the boiled egg and mix it with the pickles (4) and mayonnaise to make the salad sauce. Spread the lettuce on a plate, top with the baby greens, pork cutlet (5), and cherry tomatoes (2), and serve with the sauce to finish.

💡 TipEating vegetables like the lettuce salad and tomatoes helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.