I’m back with another Korean celebrity chef Baek Jong Won’s recipes: Donkkaseu! (or the sauce is his famous part). It’s an iteration of Japanese tonkatsu or European schnitzel which is essentially fried breaded pork cutlet. There’s many ways to enjoy this dish but most simply and often it’s served with a side of rice, some cabbage salad and a sauce.
There’s a variation of donkkaseu sauces that can be used which always has a tangy worcestershire sauce flavor and ketchup-y sweetness – some add a bit of creaminess while others stick with a strong tang. Baek Jong Won’s recipe adds in some milk so it is on the creamy side which is seen more often in Korean recipes than Japanese. I like both and it depends what I’m in the mood for!
There’s also always a war on whether you pour the sauce over the meat or if you dip it! I prefer to dip (as I do with salads and most other fried foods) but it’s a personal preference and many people become very defensive over their style. Food is serious business. I’ll still eat at the table with those who pour.
Oh, and don’t forget, there’s also favoritism over the thickness of the meat. Recipes vary from 1” to ⅛” thick. After a few trials, I like to stick to 1/2 “ inch (after all the banging and meat tenderizing) but take your pick and try it out! It will effect your cook time slightly.
Many ways to enjoy donkkaseu too that my poor husband learned. More to come on that! Enjoy this simple hot and delicious dish! Clips from the show below!
- 1 1/2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 3/4 tsp ginger powder
- 1 Tbsp mirin (rice cooking wine)
- (Korean rice wine is not available online but the Japanese version works as well)
- pinch of ground pepper
BAEK JONG WON DONKKASEU SAUCE
- 1/4 cup ketchup
- 1/4 cup worcestershire sauce
- 2 2/3 Tbsp sugar
- 1/2 cup water
- 2 Tbsp (25 g) unsalted butter
- 1/4 cup flour
- 1/4 cup milk
- pinch of ground pepper
1. Use a meat tenderizer or the back of a kitchen knife to pound and flatten the pork to your desired thickness.*I’ve tested different thickness and prefer around 1/2″ whereas some go as thin as 1/8″ to even 1″.
2. In a small bowl, stir together the ingredients from the meat marinade. Marinate the pork on both sides and set aside for 30 minutes.
3. While the meat is marinating, make the donkkaseu sauce. In a small bowl, mix together the ketchup, worcestershire sauce, sugar and water. Set aside.
4. In a saucepan, make the roux by melting the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon.
5. As the roux thickens, add in the small bowl of ketchup mix into the saucepan and continue stirring. As the sauce mixes well together, add in the milk. Continue to stir until the sauce thickens.
*Don’t over heat it to make the sauce too thick.
FRY THE PORK
6. Coat both sides of the pork with flour (tap off the excess), dip it in the beaten eggs, and press it into bread crumbs.
7. Heat oil over medium-high heat to 325 degrees Fahrenheit in a deep fryer, wok or a deep pan.
8. Fry the pork and turn over a few times until it is golden brown on both sides. It took me about a total of 5-6 minutes. The cooking time will also depend on the thickness of the meat.
9. Remove, and drain on a wire rack or a paper towel.
Optional: Cut each cutlet into small strips.
10. Serve the donkkaseu with warm rice, some sliced cabbage, and the sauce! You can pour over or dip the strips into the sauce!