Donkatsu (돈까스)
Korean Pork Cutlets
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Thin, crispy, and golden — Korean Donkatsu is the ultimate comfort food. If you’ve ever wandered into a Korean diner or lunch spot, you’ve probably seen it: a massive breaded cutlet, sliced into strips, drizzled with glossy brown sauce, and flanked by rice, shredded cabbage, and pickles.
Inspired by Japanese Tonkatsu but undeniably Korean in personality, Donkatsu is all about bold flavors, satisfying textures, and that perfect bite of crunch, sauce, and rice. It’s a dish built for comfort, nostalgia, and weeknight wins.
🍖 What is Donkatsu?
Donkatsu (돈까스) is Korea’s version of the Japanese Tonkatsu — a breaded pork cutlet fried until crisp and served hot. But while the Japanese version is often delicate and minimalist, Korean Donkatsu leans heartier. It’s usually bigger, with a coarser panko crust and a thick, savory-sweet sauce poured over the top.
You'll often find it served as a set:
Steamed rice
Shredded cabbage salad (with sesame or mayo dressing)
Pickled radish or kimchi
And a generous drizzle of homemade sauce
🛒 Ingredients
For the Pork:
2 boneless pork loin chops (½ to ¾ inch thick)
Salt and pepper
½ cup flour (for dredging)
1 egg, beaten
1 cup Korean or Japanese panko breadcrumbs
Neutral oil (vegetable, canola, or rice bran) for frying
For the Sauce:
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp oyster sauce
1 tsp sugar
½ tsp soy sauce (optional — soup soy sauce works great)
1 tsp sesame seeds (optional)
To Serve:
Steamed rice
Thinly sliced cabbage
Sesame dressing or vinaigrette
Danmuji (yellow pickled radish) or kimchi
🔪 Instructions
1. Prepare the Pork
Place pork chops between two pieces of plastic wrap and pound with a mallet until about ¼ inch thick. Season both sides lightly with salt and pepper.
2. Bread the Cutlets
Set up three shallow bowls: flour, egg, and panko. Dredge each pork piece in flour, then egg, then panko. Press gently so the panko sticks well.
3. Chill (Optional but Recommended)
Place breaded cutlets on a plate and refrigerate for 15 minutes. This helps the coating stick during frying.
4. Fry
Heat about ¼ inch of oil in a pan over medium to medium-high heat. Fry cutlets until golden brown and cooked through — about 3 to 4 minutes per side. Transfer to a rack or paper towels to drain.
5. Make the Sauce
In a small saucepan, combine ketchup, Worcestershire, oyster sauce, sugar, and soy sauce. Simmer over low heat for 2–3 minutes until slightly thickened. Stir in sesame seeds if using.
6. Plate & Serve
Slice pork into strips. Serve with rice, cabbage salad, pickles, and a drizzle of sauce over the top (or on the side for dipping).
🧂 Cooking Tips
Chill your breaded cutlets before frying for the crispiest result.
Panko matters — go for Korean or Japanese panko, not the fine western breadcrumbs.
Use a thermometer if you’re unsure — internal temp should hit 145°F.
🍱 Variations
Cheese Donkatsu: Place a slice of mozzarella or Korean-style string cheese inside the pork before breading and seal the edges well.
Chicken or Tofu Donkatsu: Same method works with chicken breast or pressed tofu — great alternatives if you’re avoiding pork.
🛍 Product Picks for Perfect Donkatsu
These are tools I actually recommend for making Donkatsu at home.
🌿 Related Recipes
Triangle Gimbap (Samgak Kimbap) – a perfect way to use up Donkatsu leftovers!
Korean Egg Tarts – sweet and savory balance to your next table spread
Bulgogi – for when you want to go all in on Korean BBQ flavors
💬 Let’s Eat
Korean Donkatsu is the kind of meal that doesn’t need an occasion. It’s cozy, crunchy, and satisfying every time — whether you’re making it for family dinner or just craving a Korean diner classic.
