Korean style pork cutlet (Donkkaseu)

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select lean pork and make a butterfly cut along the grain to create thicker, larger pieces. Freezing the meat first makes it easier to slice.
   ≈1:42
2. 2
   Pound the pork slices with a meat mallet or the back of a knife to flatten thick sections evenly and remove muscle fibers.
   ≈2:44
3. 3
   Season both sides of the pork with salt and black pepper.
   ≈4:06
4. 4
   Set up three bowls with flour, beaten eggs mixed with a pinch of salt, and breadcrumbs. Coat the pork with flour first.
   ≈4:13
5. 5
   Dip the flour-coated pork into the egg mixture, ensuring the surface is completely moist.
   ≈4:42
6. 6
   Place the egg-coated pork in the breadcrumbs and press firmly to coat thoroughly on all sides, creating a thick, crispy crust.
   ≈5:13
7. 7
   Place the breaded pork in the refrigerator for a while to set the coating firmly.
   ≈7:09
8. 8
   Prepare the cabbage slaw: shred the cabbage thinly. Mix mayonnaise, fresh lemon juice, honey or sugar, and a small amount of ketchup. Combine with the cabbage and refrigerate until serving.
   ≈7:26
9. 9
   Make the Hi-Rice gravy: melt unsalted butter in a pot, mix in Hi-Rice powder, then add water. The starch in the powder will thicken the gravy as it heats. Add ketchup for flavor and stir occasionally until thickened. Turn off heat and reheat when ready to serve.
   ≈8:51
10. 10
    Heat 3 cups of corn oil in an 11-inch pan to the proper temperature. Carefully place the chilled breaded pork cutlets into the hot oil.
    ≈10:30
11. 11
    Wait until the bottom is golden and crispy, then flip. Turn the cutlets over several times until both sides are golden and crunchy throughout, taking about 12–13 minutes total depending on the amount of oil.
    ≈10:43
12. 12
    Plate the fried cutlet over hot rice and drizzle with reheated Hi-Rice gravy. Serve with the chilled cabbage slaw and kimchi on the side.
    ≈11:22