Korean-Style Tonkatsu Bowl

Crispy panko-breaded pork cutlet, pickled red onion and wok-fried spinach on egg and scallion fried rice topped with gochujang gravy.

Made with:

1766 - Chefs Own Pork Flavored Gravy Mix

What You'll Need

Korean Tonkatsu Bowl
1 ¼ Cups              Egg Fried Rice, Prepared
1 Ea Pork Cutlet, Pounded to ¼”, Panko Breaded
3 Tbsp                   Bibimbap Gravy (See subrecipe)
1 Tbsp                   Pickled Red Onion (See subrecipe)
1 Tbsp                   Green Onion, Sliced
1 tsp                      Sesame Seeds, Toasted

Bibimbap Gravy (SUBRECIPE)
1 Gal Water
1 ea Custom Culinary® PanRoast® Pork Flavored Gravy Mix
1 Cup Gochujang

Pickled Red Onion (SUBRECIPE)
2 Cups                  White Wine Vinegar
1 Cup                    Water
½ Cup Granulated Sugar
1 Tbsp                   Salt
2 Qts                     Red Onion, Sliced Thin

PREPARATION

Korean Tonkatsu Bowl

Pre-heat fryer to 350F.
Fry the panko pork cutlet for 1-2 minutes or untuil the cutlet becomes golden brown. Allow excess oil to drip off and rest for 3 minutes before slicing.
Slice the pork cutlet on a bias and assemble the tonkatsu bowl from bottom to top: egg fried rice, sliced pork cutlet, gochujang gravy, pickled red onion, green onion, sesame seeds.

Bibimbap Gravy

Bring the water to a boil.
Slowly whisk in pork gravy mix until a smooth sauce with no lumps is formed.
Whisk in gochujang.
Hold hot until ready to serve.

Pickled Red Onion

Combine white wine vinegar, water, sugar, and salt in a medium saucepot over high heat and bring to a light simmer.
Pour hot pickling liquid over red onion slices and cover immediately. Let this mixture sit at room temperature for 2 hours
Store in the refrigerator until ready to serve.