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Korean Retro Pork Cutlet (옛날식 돈까스)

A Korean retro-style pork cutlet inspired by 1970s–80s ‘gyeongyangsik’ diners — thin pork loin breaded, shallow-fried until crispy, and served with a rich, tangy-sweet roux-based sauce, shredded cabbage, and rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: korean
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Pork Cutlets
  • 2 slices of pork loin 150–200g each
  • 1 teaspoon Salt & black pepper
  • 1 cup Flour
  • 1 cup breadcrumbs
  • 1-2 eggs
  • Cooking oil enough to shallow-fry in a pan
For the Sauce
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 tablespoons finely chopped onion
  • 4 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon vinegar
  • 4-5 tablespoons water
  • A pinch of black pepper
  • 1/2 tablespoon oyster sauce Optional
  • 1 teaspoon mustard Optional

Method
 

Prepare the Pork
  1. Score the connective tissue (silver skin) on the pork and pound it with a meat mallet or the back of a knife to flatten it evenly.
  2. Season both sides with salt and pepper, and let sit for 10 minutes.
Bread the Pork
  1. Dredge each piece in flour, dip in beaten egg, and coat evenly with breadcrumbs.
  2. Press breadcrumbs firmly to help them stick well.
Pan-fry the Cutlets
  1. Heat a generous amount of oil in a large frying pan (about 1/3–1/2 the thickness of the meat).
  2. Preheat the oil over medium heat until a breadcrumb sizzles when dropped in.
  3. Fry the cutlets for about 2–3 minutes per side, until golden brown.
  4. Avoid flipping too often — let one side fully cook before turning.
  5. Drain excess oil on a paper towel or grill rack.
Make the Roux-style Sauce
  1. In a separate pan, melt butter and stir in flour to create a roux. Cook over medium-low heat until it turns golden and smells nutty (about 1–2 minutes).
  2. Add chopped onion and sauté until translucent.
  3. Add ketchup, soy sauce, sugar, vinegar, water, and pepper. Simmer for 3–5 minutes until slightly thickened.
  4. Adjust flavor with optional mustard or oyster sauce for deeper taste.
Plating
  1. Slice the pork cutlets and arrange on a plate.
  2. Pour the warm sauce generously over the cutlets.
  3. Serve with shredded cabbage, rice, potato salad, and pickles on the side.

Notes

Tips

  • This pan-fry method works best with thinly pounded pork.
  • Avoid high heat — medium heat ensures crispy outside and fully cooked inside.
  • The roux-based sauce adds rich and savoury flavour — worth the effort!
  • You can make the sauce in advance and reheat for deeper flavour.