Ttukdak Hyung's Cheese Tteokgalbi Katsu
A crispy-on-the-outside, juicy-on-the-inside tteokgalbi katsu, made by coating homemade tteokgalbi dough filled with cheese in flour, egg wash, and breadcrumbs, then frying until golden brown while maintaining high heat.
Ingredients needed 2 servings
Recipe
Cooking tips
- When coating with breadcrumbs, don't just roll the dough; press firmly with your palms to ensure the breadcrumbs adhere well. This prevents the coating from separating or absorbing too much oil when fried.
- Beginners often get scared by the sizzling sound after adding ingredients and reduce the heat. However, lowering the heat prevents the oil temperature from recovering, causing the katsu to absorb excess oil, becoming soggy and greasy.
Recommended for
- Those who want an extremely crispy exterior and long, stretchy cheese pull on the inside, perfect as a beer snack or a special treat for kids.
- Those who want to try a different kind of meat fry at home, packed with beef and pork flavors, instead of regular tonkatsu or menchi katsu.
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