돈가스 원리
Donkkaseu (Pork Cutlet)
Pound loin to 0.8 cm, coat flour→egg→panko, fry at 170°C for 3 min, rest 1 min, then finish at 180°C for 1 min. This double-fry seals moisture inside and crispness outside.
Donkkaseu is a Korean-Japanese pork cutlet: loin slices pounded thin, breaded in flour-egg-panko sequence, then deep-fried at 170-180°C. Double frying gives a lasting crisp.
핵심 요소
핵심 원리
Two-stage frying (low-temperature cooking followed by high-temperature crusting) → Results in a moist interior and a crispy exterior.
핵심 단계
- 1Slice the sirloin steak to a thickness of 1 cm, then gently pound it with the flat side of a knife until it reaches a thickness of 0.8 cm.
- 2Season with salt and pepper, then coat in flour, followed by a beaten egg, and finally breadcrumbs.
- 3Fry in oil heated to 170°C for 3 minutes, until golden yellow.
- 4Remove from the oven, let it rest for 1 minute, then bake at 180°C for another minute – you'll get a beautiful golden finish.
sauce
Pork cutlet sauce (Worcestershire sauce + ketchup + soy sauce in a 2:1:0.5 ratio) or curry.
기름 온도
First bake at 170°C (to cook through) -> Second bake at 180°C (for the crust) - A thermometer is essential.
breadcrumb
Fresh breadcrumbs = more crispy, dried breadcrumbs = more stable.
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