Korean Pork Cutlet Curry, also known as Donkkaseu Curry, is one of those iconic comfort meals that instantly evokes the cozy, home-cooked essence of Korean dinners. The dish combines a crispy, golden pork cutlet (donkkaseu) with rich, slightly sweet Japanese-style curry poured generously over steamed rice. It’s the kind of satisfying, hearty plate you’d see in a mukbang Korean video — full of crunch, warmth, and savory goodness. This fusion of Korean and Japanese elements makes it a great gateway dish for anyone exploring korean meals or craving an upgrade from basic curry rice recipes. If you're a fan of either japanese curry recipe or korean food recipes dinners, this one is a must-try.
Crispy Korean Pork Cutlet Curry (Donkkaseu Curry)
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Korean
Deep skillet or frying pan Used to deep-fry the pork cutlets. If you don't have one, a heavy-bottomed pot or Dutch oven will also work.
Wire Rack To let the pork rest after frying, which keeps it crispy. Alternatively, use a paper towel-lined plate.
Medium saucepan For preparing the curry sauce.
Meat mallet or rolling pin To tenderize and flatten the pork. If unavailable, use the back of a heavy knife.
Tongs and slotted spoon Essential for handling hot oil and frying safely.
Rice cooker or pot with a lid For making fluffy steamed rice.
For the Pork Cutlet (Donkkaseu)
- 4 boneless pork loin chops about ½ inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour
- 2 eggs beaten
- 1½ cups panko breadcrumbs Japanese style for extra crunch
- Vegetable oil for frying
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 2 carrots peeled and cut into small cubes
- 1 medium potato peeled and diced
- 3 cups water or low-sodium chicken broth
- ½ apple grated (Fuji or Honeycrisp recommended)
- 1 teaspoon soy sauce
- 1 block 100g Japanese curry roux (store-bought like Golden Curry or Vermont Curry)
- Optional: ½ teaspoon garam masala for extra depth
For Serving
- 4 cups steamed white rice preferably short-grain or medium-grain
Optional garnish: chopped parsley, pickled radish (danmuji), or shredded cabbage
Prepare the Pork Cutlets
Start by laying out the pork loin chops and pounding them to about ¼ inch thickness using a meat mallet or rolling pin. This helps them cook quickly and evenly while becoming extra tender.
Season both sides with salt and pepper.
Dredge each pork chop in flour, then dip in beaten eggs, and finally coat generously with panko breadcrumbs. Press lightly to ensure the breadcrumbs stick well.
Fry the Pork Cutlets
In a deep skillet or pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully lower each breaded cutlet into the oil. Fry for 4–5 minutes per side until deeply golden and crispy.
Remove and place on a wire rack or paper towel-lined plate to drain excess oil. Let them rest while you prepare the curry.
Make the Curry Sauce
In a medium saucepan, heat 1 tablespoon of oil over medium heat.
Add diced onions and sauté until translucent, about 5 minutes.
Toss in the diced carrots and potatoes, cooking for another 5 minutes.
Pour in the water or chicken broth and bring to a boil. Reduce heat and simmer until vegetables are tender, around 10–12 minutes.
Stir in the grated apple and soy sauce.
Break the curry roux into pieces and add to the saucepan. Stir continuously until melted and the sauce thickens to a gravy-like consistency. Add garam masala if desired for more complexity.
Assemble the Dish
Slice each pork cutlet into strips.
On each plate, serve a generous scoop of steamed rice. Ladle curry sauce on one side of the rice and lay sliced pork cutlet on top or beside it.
Garnish with chopped parsley or shredded cabbage for color and crunch. Serve with pickled radish on the side for that classic Korean touch.
Perfect Pairings
While Donkkaseu Curry is a meal in itself, a few additions can elevate it into a full korean dinner recipe experience:
- Korean Kimchi or Pickled Radish: These tangy sides balance out the richness of the curry.
- Miso Soup or Doenjang-guk (Soybean Paste Soup): Adds a warm, brothy contrast. It’s a great tie-in if you’re browsing korean soup recipes or korean stew recipes.
- Cabbage Slaw with Sesame Dressing: A crunchy, refreshing counterpoint that keeps the meal light.
- Cold Korean Noodles (Naengmyeon): If you want a temperature contrast, serve a small bowl of cold noodles on the side — especially in the summer.
- Green Tea or Barley Tea (Boricha): Traditional Korean teas that cleanse the palate and round out the meal.
FAQs
1. Can I use pork shoulder or another cut instead of pork loin?
Yes, pork shoulder can be used, but it has more fat and may be chewier. Boneless pork loin or pork chops are preferred for tenderness and a clean shape that fries evenly.
2. What if I want to make this vegetarian?
You can easily adapt this into a korean vegetarian recipe by swapping the pork cutlet with a fried tofu steak or breaded eggplant. The curry sauce stays the same, just use vegetable broth instead of chicken.
3. Can I use chicken instead of pork?
Absolutely. A chicken cutlet works just as well — use boneless, skinless chicken breasts or thighs. Chicken thighs will be juicier, while breasts offer a leaner option.
4. Is this the same as Japanese curry rice?
It’s very similar. The base is inspired by japanese curry recipe techniques, particularly the use of store-bought curry roux. But pairing it with donkkaseu and serving it in a Korean-style presentation makes it distinctly Korean. It’s a delicious example of how curry rice recipes travel across cultures.
5. Can I make this ahead?
Yes! You can make the curry sauce up to 2 days in advance — it tastes even better the next day. Fry the pork cutlets just before serving for that fresh, crispy texture. If needed, reheat them in the oven at 375°F for about 10 minutes to regain their crunch.
