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Korean Katsu Fusion - Donkkaseu Recipe With Special Guest Qiranger

TheAimlessCook's picture
Korean Katsu. That's our fusion recipe of the day with this beautiful Donkkaseu. Panko breaded pork cutlet, stuffed with kimchi and cheese and cooked with a delicious dashi based broth with seasoned egg on top. Served on fresh steamed rice and you have yourself a flavor-fest! Thanks to Qiranger for stopping by.
Ingredients
  Pork 1 Pound
  Egg 2 Medium
  Green onion stalks 2 Medium, chopped finely
  Red pepper flake 1⁄2 Teaspoon
  Salt 1 Pinch
  Sesame oil 1 Dash
  Kimchi 1⁄2 Cup (8 tbs), minced finely
  Gruyere cheese 1⁄2 Cup (8 tbs)
  Eggs 4 Medium
  Flour 1 Cup (16 tbs)
  Panko bread crumbs 1 Cup (16 tbs)
For the broth
  Dashi 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Mirin 2 Tablespoon
  Sake 1 Tablespoon
Directions

MAKING
1. Take a bowl, break 2 eggs into it, add chopped green onion stalks, red pepper flakes and mix them together. Season with a little bit of salt and a dash of sesame oil.
2. Take a bowl and mix the kimchi and the gruyere until they are well combined.
3. Put the pork piece in a plastic bag and pound it thin with a rolling pin. Cut the pork meat into big oval sizes and place one on a flat surface. Put some of the kimchi mixture into it and close it with another pork piece of the same size on top of it. Press it with your palm and seal it close, and coat it with beaten eggs, flour and the panko.
4. Take a wok and pre heat oil (about 3-inches oil) to about 350 F and deep fry the coated pork pieces for 5-6 minutes until the surface turns golden brown.
5. In a pan make a simmering broth with a cup of dashi and 2 tablespoons each of soy sauce and Mirin and a a tablespoon of sake.
6. Cut the donkkaseu into 3-inch strips. Take a hot 10-inch skillet and place the donkkaseu strips on to it. Pour the simmering broth over the pieces on the skillet. Pour just enough to cover the bottom of the pan. Then over this pour the seasoned egg mixture prepared earlier. Close the lid of the skillet and cook till the egg is just set.

SERVING
7. Serve the donkkaseu warm. It can also be served with donkkaseu sauce poured over the top of the fried pork with some shredded cabbage. The katsu can also be fried with the egg mixture poured on top and served warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Feel: 
Meaty
Method: 
Deep Fried
Ingredient: 
Pork
Interest: 
Gourmet
Restriction: 
High Protein, Low Sugar
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4
Korean donkkaseu is the Korean version of schnitzel. But it is a level up for its sumptuous filling inside and if you go that extra step, it becomes a whole new recipe. Take a look at this fabulous recipe that comes together wonderfully with a little bit of work and some patience. But the rare taste is worth it!

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