Spicy Pork Cutlet recipe - ingredients, nutrition and when to eat it
This dish pairs a crisp fried pork cutlet with plenty of spicy sauce made with gochujang and Korean chili flakes.
This dish pairs a crisp fried pork cutlet with plenty of spicy sauce made with gochujang and Korean chili flakes. It is perfect for lunch or dinner when you are craving something hearty with a bold kick.
Street food · 35 minutes to cook
Nutrition (per 649g serving): 1139.1 kcal · protein 55.8g · carbohydrate 127.9g · fat 41.7g · sodium 740.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the breaded pork cutlet rest for about 5 minutes so the coating is less likely to fall off while frying.
Tips: If the oil is too cool, the cutlet will turn soggy; if it is too hot, the outside may burn before the inside cooks.
Tips: Pour on the sauce just before serving to keep the cutlet crisp longer.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork loin — 150 g
- Flour — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 2 Tbsp
- Tonkatsu sauce — 1.5 Tbsp
- Gochujang — 1 Tbsp
- Korean red pepper powder — 1 tsp
- Garlic — 1 tsp
- Sugar — 1 tsp
- Onion — 0.3 pc
- Cabbage — 2 handful
- Cooked rice — 1 bowl