← Nouns Cooking · Korean

Ingredients

• 600 g boneless pork loin, cut into 4 steaks
• 1 tbsp Mirin
• 1 tsp Ginger, grated
• Salt
• Black pepper
• 60 g Plain (all-purpose) flour
• 2 Eggs, beaten with 2 tbsp milk
• 120 g Panko breadcrumbs
• 750 ml oil, for frying
• 2 tbsp Butter
• ½ Onion, finely chopped
• 2 tbsp Plain (all-purpose) flour
• 360 ml Water
• 120 ml Milk
• 4 tbsp Ketchup
• 3 tbsp Worcestershire sauce
• 1½ tbsp Sugar
• 1 tsp Soy sauce
• 250 g white cabbage, very finely shredded
• 2 tbsp mayonnaise mixed with 1 tbsp ketchup

Method

1. Put each pork steak between sheets of cling film and pound it to 5–7 mm thick: Korean cutlets are thin and wide. Season with salt, pepper, mirin and ginger.
2. Make the sauce: melt the butter over medium heat and cook the onion for 3–4 min, until soft. Stir in the flour for 1 minute, then whisk in the water, milk, ketchup, Worcestershire sauce, sugar and soy sauce. Simmer for 5–6 min, until it coats a spoon. Season and keep warm.
3. Set out the flour, the egg mixture and the panko. Coat each cutlet in flour, then egg, then panko, pressing the crumbs on firmly.
4. Heat 2 cm of oil in a deep frying pan to 170°C (340°F). Fry the cutlets one or two at a time for 5–6 min, turning once, until deep golden and no longer pink inside. Drain on a rack.
5. Slice the cutlets into strips and pour the brown sauce over (or serve it on the side to keep them crunchy). Serve with the shredded cabbage and its dressing, rice and pickled radish or kimchi.

Tips

• Let the breaded cutlets sit for 10 minutes before frying so the coating sticks and doesn’t fall off in the oil.
• Leftover cutlets reheat well in a hot oven or air fryer, not the microwave.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee chopsticks and flour FutureDish Korean Bapsang