You’ll NEVER Fry Pork Chops the Same Way Again After Trying This Korean Tonkatsu Method

A thick pork chop asks a hot pan for something it cannot give, and that is why the middle turns gray while the edges go dry. In this video, Mrs. Yoon walks through the seven habits of the Korean donkkaseu method, the Korean fried pork cutlet that rejected the thick Japanese tonkatsu and went thin and wide instead. Why a thick chop dries out before its middle ever reaches a safe 145°F. Why the edges of the chop lift away from the pan. Why the cutlet is pounded wide to fill the plate. Why it is fried twice in oil held at a moderate 325°F, with a rest in between. Why the sauce is poured straight over the crust instead of served on the side. The small bottle of rice wine that takes the heavy smell out of the pork. And the one change in the order of seasoning that carries the flavor all the way through the meat. Every amount and every time named in this video is written out below, so it can sit next to your stove tonight.