Name: Choi Kang-rok's Cheese Menchikatsu
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300g ground pork hind leg; 300g ground beef chuck; 1/2 onion; 6 eggs (2 for the mixture, 4 for the coating); Panko breadcrumbs, as needed (including 30g for the mixture); 5g bamboo salt; 2g black pepper; Cheese, as needed; 200ml milk; 200g cake flour

40 min Difficulty Normal Meat & mains

Main ingredients

minced porkminced beefonioneggbreadcrumbscheesemilkcake flour

Ingredients needed 4 servings

300g ground pork hind leg
300g ground beef chuck
1/2 onion
6 eggs (2 for the mixture, 4 for the coating)
Panko breadcrumbs, as needed (including 30g for the mixture)
5g bamboo salt
2g black pepper
Cheese, as needed
200ml milk
200g cake flour

Recipe

Finely chop half an onion into pieces that retain some texture, not too small.
In a bowl, combine 300g ground pork hind leg, 300g ground beef chuck, chopped onion, 2 eggs, 30g panko breadcrumbs, 5g bamboo salt, and 2g black pepper. Knead until a meat mixture forms.
Layer several slices of cheese to create a thick piece, then cut into cube shapes.
Divide the meat mixture into portions of about 60g each, form into balls, insert the prepared cheese into the center, and carefully seal the edges so the cheese doesn't leak out.
In another bowl, mix 4 eggs, 200ml milk, and 200g cake flour to create the 'beta-mix' coating, which fries up extra crispy.
Coat the formed meat patties evenly with the beta-mix, then roll them in panko breadcrumbs, firmly shaping them for frying.
Gently fry the patties in preheated oil at 160°C (320°F) for 6-7 minutes, until cooked through and the exterior is golden brown.
Remove the fried menchikatsu from the oil, drain thoroughly, and filter the remaining oil for reuse.

Mix ground meat, onion, eggs, panko, and seasonings, then knead into a smooth mixture.
Divide the mixture into 60g portions, fill with cheese, seal, and coat with beta-mix and panko.
Fry in oil at 160°C (320°F) for 6-7 minutes until crispy outside and moist inside.

Cooking tips

Be careful not to chop the onion too finely, as this can release too much moisture during cooking and diminish the crisp texture.
If the meat patties are too thick, the cheese and meat inside may not cook fully within the specified time. It's best to shape them to a weight of 60g.
Press firmly with your hands when coating with panko to ensure the cheese does not leak out during frying.

Recommended for

Those who want to enjoy the harmony of tender minced meat and savory, flowing cheese.
Those who want to recreate a high-quality fried dish, like from a Japanese specialty restaurant, at home.
Those looking for a nutritious snack for children or a special main dish.

Choi Kang-rok's Cheese Menchikatsu

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Ingredients needed 4 servings

Recipe

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Ingredients needed 🛒4 servings

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