Donkkaseu (Korean Style Pork Cutlet)


Ingredients: (for 5 pax)

500g pork tenderloin (sliced into 5 equal pieces and use a meat tenderizer to pound and flatten to ¼-inch thick)


½ tsp salt

½ tsp ground black pepper


1/3 cup all-purpose flour

2 beaten eggs

2 cups breadcrumbs

Gravy (Demi-Glace):

Beef Broth:

1 tsp cooking oil

150g ground beef

½ brown onion (finely chopped)

½ carrot (finely chopped)

1 stalk celery (finely chopped)

1 clove garlic (finely chopped)

1 bay leaf

6 cups water


1/3 cup all-purpose flour

1/3 cup cooking oil


3 tbsp Worcester sauce

2 tbsp ketchup

4 tbsp tomato paste

1 tbsp light soy sauce

¼ cup red wine

¾ tsp salt

¼ tsp ground white pepper

1 tbsp unsalted butter

Salad Dressing: (mixed well and chilled in the fridge)

½ cup mayonnaise

1 tbsp freshly squeezed lemon juice

1 tbsp honey

1 tbsp tomato ketchup

Serve with:

5 cups cooked rice

1/3 cup frozen green peas (blanched with hot water, rinse with cold water and drained)

2 cups shredded cabbage (chilled)

2 cups cherry tomatoes (halved)

Preparation Instructions:

  1. Demi-glace:
  • For beef broth, heat up 1 tsp of cooking oil in a pot and saute the ground beef until no longer pink. Add all the chopped vegetables and stir fry for a couple of minutes. Add bay leaf and water, and cook for 30 minutes. Strain beef and vegetables, discard it, and put only the broth back in the pot. Set aside.
  • For the roux, in a frying pan, add all-purpose flour and cooking oil, and cook at medium heat stirring constantly until color turns brown. Set aside.
  • Add all the seasonings and the roux to the beef broth, and cook at medium heat until the sauce become thickened. Set aside.
  1. Marinate the pork cutlets with salt and ground black pepper.
  2. Coat both sides of the cutlets with all-purpose flour, dip them in the beaten eggs, and coat all sides well with bread crumbs. Repeat the process until all ingredients has been used up.
  3. Heat up adequate cooking oil in a non-stick skillet on medium high heat. Fry the coated pork cutlets until both sides are crispy and golden brown. Remove and drain on paper towel to absorb excessive oil.
  4. To serve: Place a bed of rice on a serving platter. Top with some green peas. Ladle demi-glace on top. Cut the pork cutlet into strips and place on top of the gravy. Drizzle some demi-glace on top of the pork cutlet. Serve with shredded cabbage, cherry tomatoes and salad dressing.



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