Ttukdak Hyung's Gyukatsu
A Japanese-style cutlet dish where beef sirloin is coated in a thin batter, quickly deep-fried until only the outside is crispy, then lightly grilled over a charcoal stove or pan and enjoyed with homemade sesame dressing.
Ingredients needed 2 servings
Recipe
Cooking tips
- Lightly poking the meat with a knife before cooking prevents the beef tendons from shrinking and distorting the shape during heating.
- Gyukatsu is not meant to be fully cooked through. To avoid toughness, fry only the surface at high heat quickly and crisply.
- For the sesame dressing, do not roughly mix; grind the sesame seeds thoroughly in a mortar so that the nutty flavor blends with the oil for a synergistic effect.
Recommended for
- Those who want to enjoy authentic Japanese-style gyukatsu grilled at home, just like at a restaurant.
- Those looking for an impressive high-end beef dish to wow guests at home parties or gatherings.
- Those who want to savor both the crispy batter and the juicy, tender beef sirloin at the same time.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Beef Chuck Flap Tail Gyukatsu
- Jung Ho-young's Beef Katsukatsu
- Ttukdak Hyung's Nega Katsu
- Aha Bujang's Pork Tenderloin Katsu
- Choi Kang-rok's Cheese Menchikatsu
- Jung Ho-young's Menthi Katsus
- Raymon Kim's Bone-in Ribeye Cut Cutlet
- Jang Ho-jun's Button Mushroom Geumkatsu
- Striker Chef's Yanggalbi Katsu
- Jang Ho-jun's Menchi Katsu Sando
