Dongaseu

Dongaseu (Korean: ëˆê°€ìŠ¤, IPA: [toÌžnk͈aÌ sʰɯ]), a Korean pork cutlet, originated from the tonkatsu (Japanese pork cutlet), a dish belonging to the yōshoku (Japanese-style Western cuisine) style.

It was introduced to Korea from Japan between the 1920s and 1930s.

Today in Korea, it is often called Gyeongyangsik Dongaseu (경양식 돈가스), which translates to "light Western-style pork cutlet."

It consists of a breaded, deep-friedporkcutlet.

Typically it is served with sauce poured over the top, with white rice and a vegetable based banchan side dish.