Jung Ho-young's King Tonkatsu
A nostalgic, classic Gisa Restaurant-style king tonkatsu made by flattening pork loin and coating it with a crispy bread crumb crust before frying to perfection.
Ingredients needed 2 servings
Recipe
Cooking tips
- When pounding the meat, strike diagonally outward rather than vertically from above to prevent tearing and achieve better stretching.
- If the oil temperature is too high, the outer bread crumbs will burn while the inside remains undercooked—maintain medium heat and adjust as needed.
- When slicing cabbage thinly is difficult, use a potato peeler to achieve thin, restaurant-style shreds.
- To keep the tonkatsu extra crispy, consider dipping the sauce separately instead of pouring it directly on the dish.
Recommended for
- Those who want to enjoy a generous, crispy Western-style tonkatsu at home affordably.
- People looking to relieve stress by enjoying the satisfying act of pounding meat while cooking.
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