Dongaseu is a Korean dish which consists of a breaded,

deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...

pork cutlet.

History

The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style

tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dis ...

failed to gain popularity. became popular in the 1960s, with the spread of —light western food—restaurants. The dish, although called by the Japanese-derived name , followed Western pork cutlet recipes such as those of the Austrian —thinned by pounding before being breaded and deep-fried. It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. developed into two distinct varieties. In 1977, -style with thin meat became a popular menu in —drivers' restaurant, similar to

transport café In Britain, a cafe (), also known colloquially as a caff or greasy spoon, is a small, cheap eatery typically specialising in fried foods or home-cooked meals. Though it uses the same word origin as the term "café", it is distinct from the ...

, for taxi drivers—with the addition of

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s and

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

as an accompaniment. As restaurants nearly disappeared, this style of is now commonly served in drivers' restaurants and (snack restaurants). A second style of , with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called . This style of is now commonly served in authentic Japanese restaurants.

Preparation and serving

Korean is different from Japanese in that it is thinner and often served unsliced, thus eaten with a knife and fork, not chopsticks, and is served with

demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditio ...

on top of the fried meat (or in case of fish cutlet,

tartar sauce Tartar sauce (French: ''sauce tartare''; spelled tartare sauce in the UK, Ireland, New Zealand, Australia, Fiji, South Africa) is a condiment made of mayonnaise, chopped pickles and/or relish, capers, and herbs such as tarragon and dill. Tarta ...

on the fried fish). Common accompaniments include shredded cabbage sprinkled with ketchup-mayonnaise mixture, baked beans, macaroni salad, sweet corn, and (yellow pickled radish). Green chili peppers and (soybean paste) or (wrap sauce) for dipping the chili peppers, (cabbage kimchi) or (radish kimchi), and rice with Korean or Japanese style soup can be served with the plate. Alternatively, bread can replace rice, in which case Western-style soup is served before the main plate as an appetizer.

Variations

* (), a fish cutlet similar to , is served with tartar sauce, instead of demi-glace.

References

{{reflist Breaded cutlets Deep fried foods Korean fusion cuisine Korean pork dishes

History

Preparation and serving

Variations

See also

References