Main ingredients 🥩
PorkBeefOnionParsleyFlourEggsBreadcrumbs
Ttukdak Hyung's Menchi Katsu
A Japanese-style menchi katsu packed with juices, made by combining ground pork and beef with plenty of onion and gently frying at 170°C.
🙋 Recommended for
- ⭐ Those looking for a nutritious side dish or snack for children who cannot eat tough meat, thanks to the soft and moist juices.
- ⭐ Those who prefer homemade fried dishes that are crispy on the outside and moist like hamburger steak on the inside.
Ingredients needed 🛒2 servings
- Pork trimmings or ground pork 200g
- Ground beef 200g
- 1/2 onion
- 1/2 tsp seasoned salt
- A little black pepper
- A little parsley powder
- Flour as needed
- 1-2 eggs
- Breadcrumbs as needed
Recipe 🍳
- Place pork trimmings and membranes, beef, onion, seasoned salt, black pepper, and parsley powder in an electric chopper and grind until fine.
- Knead the ground meat mixture with your hands until sticky and elastic, removing air, then shape into round, thick patties.
- Lightly coat each patty with flour, dip in beaten egg, then press breadcrumbs firmly onto the surface.
- Carefully place the patties into oil heated to 170°C and fry gently until golden brown and cooked through.
- Grind pork, beef, onion, and seasoned salt together in a chopper.
- Shape the sticky meat mixture into round, thick patties.
- Coat with flour, egg, and breadcrumbs, then fry gently at 170°C until fully cooked.
Cooking tips 💡
- Instead of discarding tough meat membranes or trimmings left over from cooking, grind them in a blender to recycle them into an excellent meat dish without any chewy texture.
- If the frying oil temperature is too high, only the breadcrumbs will burn while the inside remains uncooked; fry gently at medium heat (around 170°C) to seal in the juices for success.
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