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Dongaseu is a Korean dish which consists of a breaded, Deep frying, deep-fried pork cutlet.
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 on top of the fried meat (or in case of fish cutlet, tartar sauce 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.
* (), a fish cutlet similar to , is served with tartar sauce, instead of demi-glace.
Dongaseu is a Korean dish which consists of a breaded, Deep frying, deep-fried pork cutlet.
History
The dish was introduced to Korea around 1930s during the period of Korea under Japanese rule, Japanese rule, but the thick, Japanese-style tonkatsu 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, for taxi drivers—with the addition of chili peppers and kimchi 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 on top of the fried meat (or in case of fish cutlet, tartar sauce 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.
See also
* List of pork dishesReferences
{{reflist Breaded cutlets Deep fried foods Korean fusion cuisine Korean pork dishes