Dongaseu (pork cutlet)
돈가스 Dongaseu
A thin, breaded pork cutlet fried until crisp, served with brown sauce, rice and shredded cabbage salad.
- Pork Cutlet
- Spice: Not spicy
- Contains pork
At a glance
| Fact | Details |
|---|---|
| Main ingredients | Pork loin, wheat flour, egg, breadcrumbs, brown sauce |
| How it's served | On a large plate with brown sauce, rice and cabbage salad, often with a small cup of soup |
| Spice level | Not spicy — No chili heat. |
| Diet | Contains pork — Pork is a standard ingredient. |
| Allergens | Wheat · Egg |
| Ask about | The brown sauce may contain milk, soy or tomato; cheese-filled versions are common. |
| On the menu | 돈가스 (Dongaseu) |
| Also called | donkkaseu · donkatsu · tonkatsu · Korean pork cutlet |
| Region | Nationwide |
Based on the usual recipe. Restaurants vary, so always tell the staff.
How to eat Pork Cutlet
Cut it as you go
A knife and fork often come with it. Cut one piece at a time so the rest stays crisp.
Eat it with rice and salad
Take bites of rice and cabbage salad between pieces of cutlet.
Use the pickles on the side
Yellow pickled radish or kimchi often comes with it to balance the fried taste.
How to order it
Order it as 돈가스. Some menus spell it 돈까스, and it comes as a single plate that one person can order alone.
- On the menu: 돈가스
- Usually sold: 1 serving, with rice
Where it comes from
It traces back to the Austrian schnitzel, which Japan adapted into a pork cutlet. The name joins don (pork) with katsu, a Japanese short form of cutlet. It came to Korea as a Western dish during Japanese rule. Korean Western-style restaurants served it pounded thin, while thick Japanese-style cutlets arrived around the late 1990s.
Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)
Questions about Pork Cutlet
Is dongaseu vegetarian?
Usually not. It is a pork cutlet, so ask the restaurant if you avoid meat.
Is dongaseu spicy?
Not spicy. The brown sauce is sweet and tangy, with no chili heat.
What is the difference between dongaseu and Japanese tonkatsu?
Korean-style dongaseu is usually pounded thin and covered in brown sauce. Japanese-style tonkatsu is thicker, cut into strips, and served with sauce on the side.
- By Jason Kim (Bumsoo)
- Last reviewed October 29, 2026