Giant Korean Tonkatsu | Wang Donkatsu with the Best Tonkatsu Sauce

Get ready to make Giant Korean Tonkatsu, Wang Donkatsu 왕돈까스 at home! In this recipe, I’ll reveal the secret method used by Korean donkatsu restaurants to achieve a perfectly crispy outside and juicy inside. The star of this dish is a sweet and creamy Korean-style tonkatsu sauce you won’t find in stores. Follow along and discover the ultimate way to enjoy this iconic Korean pork cutlet!

What is Wang Donkatsu? 왕돈까스

‘Wang’ in Korean means ‘king’ and refers to an extra large donkatsu. It can be as big as a face or even bigger than two hands put together.

At Onjeong Donkatsu restaurant in Seoul, there is a famous challenge where if you finish their massive ‘Daewang Donkatsu’ (Giant King Donkatsu) in 20 minutes, you get the 30,000 KRW meal for free. This place is famous because many mukbang YouTubers have attempted the challenge. If you’re a big eater, why not give it a try? haha

What is Korean Tonkatsu?

Korean tonkatsu (donkatsu) is a Korean-style adaptation of Japanese tonkatsu. In Korea, it is phonetically written as “Dongasseu” (돈까스). The most iconic style is a large, wide cut pork cutlet that is deep fried and generously covered with a Korean-style demi-glace sauce. It is typically served with shredded cabbage salad, danmuji (pickled radish), rice, and a bowl of creamy soup.

Today, Japanese-style tonkatsu has become more common in Korea, leading to the decline of traditional Korean-style tonkatsu restaurants. This old-school version is known as “Gyeongyangsik Donkatsu” (경양식 돈까스), referring to the classic Korean-style Western food that was popular in the past.

It is believed that tonkatsu was first introduced to Korea in the 1930s under Japanese rule. While both Korean and Japanese versions involve deep-frying breaded pork, the sauce, side dishes, and eating style have been uniquely adapted in Korea. Let’s take a closer look at the differences between Korean and Japanese tonkatsu!

Another Koreanized Japanese dish is eomuk tang (fish cake soup). It’s a warm, comforting soup that will make you crave a glass of soju.

Korean Tonkatsu vs Japanese Tonkatsu

Let’s compare Korean Tonkatsu and Japanese Tonkatsu based on their shape, pork cuts, sauce, side dishes, soup, and rice.

Shape of Donkatsu

• Korean-style donkatsu is made by pounding the pork flat, making it thin and wide, often large enough to cover the entire plate. This is why it is sometimes called “wang donkatsu” (king size donkatsu).

• Japanese-style tonkatsu is thicker and has a smaller, fist-sized shape.

Pork Cuts of Donkatsu

• Korean tonkatsu is thick and usually made with pork loin (등심, deungshim).

• Japanese tonkatsu comes in two varieties: Hirekatsu (ヒレカツ) made with pork tender loin and Rosukatsu (ロースカツ) made with pork loin.

Sauce of Donkatsu

• Korean tonkatsu sauce is based on demi-glace and is often sweeter and creamier.

• Japanese tonkatsu sauce is based on Worcestershire, which makes it saltier and thicker than the Korean version.

For this reason, Korean tonkatsu is served with the sauce already poured on top, while Japanese tonkatsu is served with the sauce on the side for dipping. Nowadays, many young Koreans prefer to dip the sauce as in Japan.

Side Dishes of Donkatsu

• Korean tonkatsu always comes with a cabbage salad topped with Thousand Island dressing or a simpler version with kechup mayo. Other common sides include danmuji (pickled radish), kkakdugi (radish kimchi), corn salad, and macaroni salad. A fun fact about Korean donkatsu is that many restaurants used to serve kkakdugi kimchi with it, although this has become less common.

• Japanese tonkatsu also comes with cabbage salad, but it is usually served with a sweet and tangy soy sauce-based dressing.

Soup with Tonkatsu

• Korean tonkatsu is served with cream soup.

• Japanese tonkatsu is usually served with miso soup (miso shiru).

How It’s Eaten

• Korean tonkatsu is served as a whole cutlet, so it must be carved like a steak. A fork and knife are provided for this purpose.

• Japanese tonkatsu is already cut into pieces, so chopsticks are used to eat it.

Rice with Tonkatsu

• Korean donkatsu is served with rice on the same plate as the donkatsu.

• With Japanese tonkatsu, the rice is served separately in a bowl.

Types of Korean Donkatsu

In Korea, there are various types of tonkatsu based on toppings and sauces.

Gyeongyangsik Wang Tonkatsu (Wang Dongaseu)

This is the most basic type of Korean donkatsu. A large, plate-filling cutlet is topped with demi-glace sauce and served with danmuji (pickled radish), cabbage, rice, and soup.

Cheese Tonkatsu

One of the most popular types of donkatsu in Korea is cheese donkatsu. Chewy mozzarella cheese is stuffed into the crispy cutlet and fried together. When you take a bite, the cheese expands and delivers a rich, savory flavor that’s irresistible.

Sweet Potato Tonkatsu

In this style, soft and sweet sweet potato mousse is either stuffed into the cutlet or generously topped. It’s typically served as sweet potato cheese donkatsu, where cheese and sweet potato are combined as a topping or stuffed inside. The combination of the sweetness of the sweet potato and the saltiness of the cheese creates the perfect “sweet and salty” balance that suits the Korean palate.

Spicy Tonkatsu

For those who love spicy food, spicy donkatsu is a must in Korea. The most famous is Onjeong Donkatsu’s “Dijin Tonkatsu,” which contains capsaicin in the sauce. It’s said to make your tongue tingle and even cause stomach pain the next day. This tonkatsu is also part of a challenge where if you finish it in 20 minutes, it’s free. Are you up for the challenge?

Tonkatsu Sauce Debate – Bumeok? Jjikmeok? 부먹? 찍먹?

In Korea, there is always a hot topic when it comes to food: Bumeok? Jjikmeok? This refers to whether you pour the sauce on top of the food or dip the food into the sauce. In Korean wang donkatsu, the tonkatsu sauce is poured on top, while in Japanese tonkatsu, the tonkatsu sauce is served on the side for dipping.

Nowadays, many Koreans enjoy the crispy texture of tonkatsu and prefer to dip the cutlet in the tonkatsu sauce so they can enjoy the crunchiness all the way through. On the other hand, some people prefer to pour the sauce on and let it soak into the batter, mixing with the meat for a different texture. This is an eternal debate in Korea. Which side are you on? Bumeok (pouring the sauce) or Jjikmeok (dipping in the sauce)?

How to Make the Perfect Korean Tonkatsu

Tonkatsu Batter

When frying Korean tonkatsu, you may use the basic method of coating the meat in flour, egg, and breadcrumbs. This is the simple and easy method, so it’s often used at home. However, tonkatsu restaurants often use a batter instead.

The advantage of using a donkatsu batter is that you can skip the step of rolling in flour and egg. Instead, the cutlet is dipped in the batter and then coated directly in breadcrumbs before frying. The main reason for using a batter is to prevent the breading from separating from the meat. If you dredge the cutlet in flour, egg, and breadcrumbs separately, the breading may separate from the meat during frying or when you cut the tonkatsu later. With a batter, the breading sticks firmly to the meat, and since the batter is already seasoned, you end up with a more professional and flavorful Korean tonkatsu.

Frying Tonkatsu

The frying temperature can range from 160°C to 180°C, but many Korean tonkatsu restaurants typically fry at around 170°C. Fry the tonkatsu until the breading is golden brown, which usually takes about 6-7 minutes. Unlike Korean fried chicken, which is double-fried for extra crispness, tonkatsu is only fried once.

Choosing the Right Panko (Japanese Breadcrumbs)

You should use panko for Korean tonkatsu, not western style breadcrumbs. Panko can be made at home by grinding bread. Homemade panko allows you to control the size of the crumbs, creating a crunchier texture and preserving the flavor of the bread. It also gives a crisper and airier taste when fried. However, you must use frozen or dried bread, and you must crisp it up in the oven or on a pan before grinding it.

Tonkatsu is a dish you usually make when you want something quick and easy, but don’t you sometimes get lazy about cooking? If that’s the case, you can just buy panko at the store. The difference is in texture and flavor, but it’s still delicious when fried.

Korean Demi-Glace Tonkatsu Sauce Recipe

Today I’m going to share a recipe for a sweet and creamy Korean-style tonkatsu sauce made with a demi-glace base, which is commonly used in Korean tonkatsu restaurants. This creamy Korean-style tonkatsu sauce is hard to find in stores, but it’s so delicious that it’s worth making at home. However, if making the sauce is too much of a hassle, you can always buy it in a store. The store-bought tonkatsu sauce isn’t creamy, but it’s a sweet and spicy sauce that I like. Since this is Korean tonkatsu, I would recommend a tonkatsu sauce product that goes well with the Korean style.

Ingredients of Tonkatsu Sauce

• 20g butter
• 2 tbsp flour
• 5 tbsp ketchup
• 2 tbsp sugar
• 3 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 60ml milk (optional for creaminess)
• 180ml water
• A pinch of MSG

Instructions

• Melt butter in a pan and stir in flour to make a brown roux.
• Add ketchup and mix well.
• Gradually pour in water while stirring.
• Add Worcestershire sauce, soy sauce, sugar, and a pinch of MSG.
• Optionally, add milk for a creamy, restaurant-style richness.
• Simmer gently until the sauce thickens slightly.
• Pour over fried donkatsu or serve on the side for dipping.

Tips for Best Flavor

• Milk makes the sauce creamy and more like Korean restaurant-style.
• MSG enhances the umami and balances sweetness.
• Stir continuously when adding water to prevent lumps.
• Adjust sugar for your preferred sweetness.

Recommended Korean Tonkatsu Sauces

• Chung Jung One O’Food Classic Katsu Sauce
  • Get it on Amazon : US

• Ottogi Tonkatsu Sauce
  • Get it on Amazon: US

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FAQs about Korean Donkatsu