(rock music)
- Hi everybody!
Today, I'm going to make some meat dish!
Donkkaseu!
Korean pork cutlet.
Crunchy pork, served with gravy and rice, steamy rice.
We usually serve with Kimchi or some pickles.
This recipe, it came from Japan,
but Japan, their version of European schnitzel.
So when I was in middle school,
that was my favorite food.
We just only sold it at Western-style restaurant in Korea.
With my friends, I like to look cool!
And then because we are going to use fork and knife.
Oh, this is how you Western-style restaurant!
And Korean, we always use the spoon and chopstick,
but we go to that restaurant, and we just large plate,
and then just using like a knife and fork.
There is like a really nice restaurant
in New York near my house.
This is number one, always filled with tourists.
And I see a lot of Japanese also came.
And so delicious!
But when they serve this,
this is kind of a different presentation.
They put a lot of gravy between pork and rice.
So pork is always, until you finish eating, is crunchy.
And then, the rice is hot, you know.
Like with a volcano sauce, really delicious.
So today, my recipe this is.
I just bring from here and there, and, best.
I wanna share the most delicious
donkkaseu so far I developed, the recipe.
Isn't it? (laughs)
Do you agree?
So delicious food doesn't matter
from where it come from, right?
If this is delicious, that's all that matter.
So let's start!
I'm going to use one pound of pork today.
Serves four people.
The thread.
When you make donkkaseu, lean cuts of pork you can use.
Don't cut it all through.
So bottom, and then...
So we can have like this.
Larger, larger size.
Kind of, a little thick this,
but we're going to flatten this soon.
It's like butterfly cut, right?
If you freeze this, more easily you can cut it.
One pound, just less than one ounce!
So this is one pound of pork, and I slice this.
If you have meat tenderizer, gonna be easy.
But I don't have tenderizer.
I can tenderize easily with back of my knife.
(fast rock music)
Some parts of this thin.
Some parts is kind of thick.
Thick part, more.
And then let's just make it desirable shape.
Easy
Next,
Cooking is fun, isn't it?
Some kind of muscle.
Remove this while you are flattening.
So even though its pounding sound
is really like, noisy, isn't it?
But your family will not be bothered
by this really loud sound.
They know they're going to get some Donkkaseu soon!
I like thin meat instead of a big chunk,
because more crunchy, you know.
Everybody knows I love crunchy things! (laughs)
Let's put some salt and pepper.
And then this is 1/3 cup all-purpose flour.
We are going to coat this with flour,
and then egg, and then breadcrumbs.
So now, flour.
This is eggs, we are going to coat
these guys in eggs, and ppang-garu.
Ppang-garu is breadcrumbs.
In Korean, ppang-garu.
Around one cup, I'm going to put it here.
The two eggs.
Just a little salt.
Egg first, so that it's wet, moist.
And then, we can coat a lot of breadcrumbs.
Press down so that all, lots of breadcrumbs
will, gonna coat this, so make it crunchy.
So we need one more cup.
So we need one more egg.
So total three eggs and two cups of breadcrumbs we're using.
Salt.
I'll pop into refrigerator.
Wash and clean and cooking at the same time,
and then it's not going to be messy.
Usually Koreans serve this pork cutlet with cabbage salad.
You can also just cut it using your knife.
This.
Like thinly sliced.
When I serve this, it should be really cold,
so I will keep in the refrigerator, too.
Then, we gotta make sauce for cabbage salad.
Mayonnaise, about half a cup.
Lemons, kind of tanginess, is going to be really,
make it sweet and sour.
Later I will add some honey.
Lemons, squeezed lemon.
This one is a little bit of ketchup, that's it.
Honey, or sugar.
Color is a little pink-ish color, isn't it?
Pretty.
Taste.
Mmm, delicious.
(laughs) Delicious.
Everything's delicious, I'm hungry now!
Okay, this guy also, keep in the refrigerator.
Ta-da!
This is Hi-rice sauce.
It's gravy we are going to make.
So I'm going to post this on my website,
in the ingredient section, you can check out.
I'm going to make delicious gravy using this.
You'll be so surprised, this is my own invention!
(laughs)
Let's turn it on, stove.
This is unsalted butter, two tablespoons.
Hi-rice.
Mixture of butter and Hi-rice powder.
Nicely like butter infused.
Then, add some water.
This powder has some starch inside it.
So it's going to be, when it's boiled,
it's going to be thickened.
For flavor, I will add some ketchup.
My ketchup, look at that, huge!
I will use just a little bit ketchup here.
Quarter cup.
and then stir occasionally, until it thickens.
This is our gravy.
You see the bubbles?
This...
Looks delicious, isn't it?
Okay, I'm going to turn off and then later re-heat.
My rice is done, gravy is done,
and we are going to fry.
And also salad is inside, in the refrigerator.
And then, just heat it up.
Let's fry donkkaseu!
When the bottom is very crunchy,
and then let's turn it over, like this.
Can you hear the sound, really crunchy?
Two times I turn it over until really crunchy, both sides.
It takes maybe 12, 13 minutes.
It just depends on how much oil you have.
This is three cups of corn oil I use, 11 inch pan.
So you can use like a larger one,
and you can even the two pieces
at the same time you can fry this.
So if you use more oil.
And I'm using this way,
until I really crunchy (laughs) I have to fry this.
And then sauce is re-heating right now.
Let's get ready to eat!
Fresh made rice.
Really hot rice.
Just remove from heat.
This excess oil, just remove this way.
Look at that!
This gravy is so tasty.
There you go.
So knife.
Crunchy, savory, juicy, all deliciousness inside!
Look at this rice, all lots of gravy.
Mmm!
Mmm.
This salad is like sweet, sour, tangy.
Cold, like ice.
Especially, I love this rice, with gravy.
Today we made pork cutlet, Korean donkkaseu.
Enjoy my recipe, see you next time!
Bye! (light reggae rock music)