I’m in the US (california is that matters) but i’m from Argentina and we had a korean community. Anyway all the korean restaurants made tonkatsu this way, they would literally layer the pork with so much sauce and I loved it so much it’s so tasty. I cant find a place here that makes it like that. Most even come with no sauce. Anybody know how ti make it like this? Is this uncommon?!
by South_Escape7444
9 Comments
From my limited knowledge, it’s not common. I see this more in Japanese restaurants rather than Korean. People more well versed in SoCal Korean food scene would know more.
You can ask for extra gravy and just pour it in yourself.
That does look like it’s Japanese style to me too. And I believe that’s Japanese curry not gravy on top, no?
Try Coco Ichibanya but i think their curry is spicy sweet.
This is gyeongyangshik tonkatsu, with a thick brown sauce that isn’t curry. There are a lot of differing recipes for the sauce but here’s a Baek Jong Won version: https://www.10000recipe.com/recipe/6858580
You can try your hand and make it yourself~
https://youtu.be/ZH1b2mRVXbg?si=UmRQvERyh9WcaACc
There are a lot of various versions~ you can adjust to your own taste to be more sweet/tangy/spicy/salty
Make sure you’re at a Korean restaurant. You’re probably ordering wrong or at a Japanese place. Korean donkkaseu always has sauce.
BTW you can just go to H Mart and buy donkkaseu sauce as a last resort.
Check this korean making
https://youtu.be/LWlafDHuwHo?si=LrCOmLh8_-n4Ybsl
https://youtu.be/037o6vxm0es?si=K9o7DtDyLeBanItA
If you’re in the Bay Area- murrachi’s.
You should look for Japanese curry places that also sell Katsu.
What Koreans call tonkatsu is just the cutlet but usually comes with drenched with bbq sauce or Japanese curry.
That style of tonkatsu/pork cutlet – 경양식 (gyeongyangsik) in Korean, 和洋食 (wayōshoku) in Japanese – is an import from Japan to Korea, but the Korean style almost exclusively uses demi-glace sauce, not curry. The cutlet is often more thinner and wider than a Japanese one.
One place I know that sells it in Northern California is Izakaya Yoki in San Francisco. It’s a Japanese-themed Izakaya but its Korean owner/chef added a number of Korean dishes to the menu, including this one. (And I’d be surprised if there isn’t a good place in LA.)