Dongaseu: Difference between revisions
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{{short description|Korean pork dish}} |
{{short description|Korean pork dish}} |
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'''Dongaseu''' is a Korean dish |
'''''Dongaseu''''' ({{Korean|hangul=돈가스}}) is a Korean dish of Japanese origin that consists of a breaded, [[Deep frying|deep-fried]] pork cutlet. The name comes from the Japanese word [[Tonkatsu|''tonkatsu'']]. |
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== History == |
== History == |
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The dish was introduced to Korea around 1930s during the period of [[Korea under Japanese rule|Japanese rule]], but the thick, Japanese-style [[tonkatsu]] failed to gain popularity.<ref name="Bak">{{Cite news|url=http://www.hani.co.kr/arti/specialsection/esc_section/762129.html|title=장사꾼의 끈기, |
The dish was introduced to Korea around 1930s during the period of [[Korea under Japanese rule|Japanese rule]], but the thick, Japanese-style [[tonkatsu]] failed to gain popularity.<ref name="Bak">{{Cite news|url=http://www.hani.co.kr/arti/specialsection/esc_section/762129.html|title=장사꾼의 끈기, '돈가스의 역사'를 쓰다|last=박|first=미향|date=21 September 2016|work=[[The Hankyoreh]]|access-date=21 June 2017|language=ko}}</ref> {{lang|ko|Don-gaseu}} became popular in the 1960s, with the spread of {{lang|ko|gyeong-yangsik}}—light western food—restaurants.<ref name="Gim">{{Cite news|url=http://view.asiae.co.kr/news/view.htm?idxno=2016100112142552153|title=한국식 돈까스는 왜 고추와 함께 먹을까?|last=김|first=철현|date=3 October 2016|work=The Asia Economy Daily|access-date=21 June 2017|language=ko}}</ref> The dish, although called by the Japanese-derived name {{lang|ko|don-gaseu}}, followed Western pork cutlet recipes such as those of the Austrian {{lang|de|[[Schnitzel]]}}—thinned by pounding before being breaded and deep-fried.<ref name="Gim" /> It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. {{lang|ko|Don-gaseu}} developed into two distinct varieties. In 1977, {{lang|ko|gyeong-yangsik}}-style {{lang|ko|don-gaseu}} with thin meat became a popular menu in {{lang|ko|gisa-sikdang}}—drivers' restaurant, similar to [[transport café]], for taxi drivers—with the addition of [[chili pepper]]s and [[kimchi]] as an accompaniment.<ref name="Bak2">{{Cite news|url=http://weekly.donga.com/List/3/all/11/150986/1|title=서양, 일본을 거친 오묘한 변주곡|last=박|first=정배|date=5 October 2015|work=[[Weekly Dong-A]]|access-date=21 June 2017|issue=1007|page=76|language=ko}}</ref> As {{lang|ko|gyeong-yangsik}} restaurants nearly disappeared, this style of {{lang|ko|don-gaseu}} is now commonly served in drivers' restaurants and {{lang|ko|[[bunsik]]-jip}} (snack restaurants).<ref name="Gim" /> A second style of {{lang|ko|don-gaseu}}, with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called {{lang|ko|Myeongdong Dongaseu|italics=no}}.<ref name="Bak" /> This style of {{lang|ja|don-gaseu}} is now commonly served in authentic Japanese restaurants. |
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== Preparation and serving == |
== Preparation and serving == |
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== See also == |
== See also == |
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* [[List of pork dishes]] |
* [[List of pork dishes]] |
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* [[Tonkatsu]], a similar Japanese dish |
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== References == |
== References == |
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{{reflist}} |
{{reflist}} |
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== External links == |
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[[Category:Breaded cutlets]] |
[[Category:Breaded cutlets]] |
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[[Category:Deep fried foods]] |
[[Category:Deep fried foods]] |
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[[Category:Korean |
[[Category:Korean Japanese cuisine]] |
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[[Category:Korean pork dishes]] |
[[Category:Korean pork dishes]] |
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Revision as of 11:23, 29 March 2024
 | This article's lead section may be too short to adequately summarize the key points. (February 2019) |
Dongaseu (Korean: 돈가스) is a Korean dish of Japanese origin that consists of a breaded, deep-fried pork cutlet. The name comes from the Japanese word tonkatsu.
History
The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity.[1] Don-gaseu became popular in the 1960s, with the spread of gyeong-yangsik—light western food—restaurants.[2] The dish, although called by the Japanese-derived name don-gaseu, followed Western pork cutlet recipes such as those of the Austrian Schnitzel—thinned by pounding before being breaded and deep-fried.[2] It was not sliced, and served with bread. Western-style appetizer soup was served before the dish. Don-gaseu developed into two distinct varieties. In 1977, gyeong-yangsik-style don-gaseu with thin meat became a popular menu in gisa-sikdang—drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment.[3] As gyeong-yangsik restaurants nearly disappeared, this style of don-gaseu is now commonly served in drivers' restaurants and bunsik-jip (snack restaurants).[2] A second style of don-gaseu, with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called Myeongdong Dongaseu.[1] This style of don-gaseu is now commonly served in authentic Japanese restaurants.
Preparation and serving
Korean don-gaseu is different from Japanese tonkatsu in that it is thinner and often served unsliced, thus eaten with a knife and fork, not chopsticks, and is served with demi-glace on top of the fried meat (or in case of fish cutlet, tartar sauce on the fried fish).[2] Common accompaniments include shredded cabbage sprinkled with ketchup-mayonnaise mixture, baked beans, macaroni salad, sweet corn, and danmuji (yellow pickled radish). Green chili peppers and doenjang (soybean paste) or ssamjang (wrap sauce) for dipping the chili peppers, baechu-kimchi (cabbage kimchi) or kkakdugi (radish kimchi), and rice with Korean or Japanese style soup can be served with the don-gaseu plate.[3] Alternatively, bread can replace rice, in which case Western-style soup is served before the main plate as an appetizer.[2]
Variations
- Saengseon-gaseu (생선가스), a fish cutlet similar to don-gaseu, is served with tartar sauce, instead of demi-glace.
See also
- List of pork dishes
- Tonkatsu, a similar Japanese dish
References
- ^ a b 박, 미향 (21 September 2016). "장사꾼의 끈기, '돈가스의 역사'를 쓰다". The Hankyoreh (in Korean). Retrieved 21 June 2017.
- ^ a b c d e 김, 철현 (3 October 2016). "한국식 돈까스는 왜 고추와 함께 먹을까?". The Asia Economy Daily (in Korean). Retrieved 21 June 2017.
- ^ a b 박, 정배 (5 October 2015). "서양, 일본을 거친 오묘한 변주곡". Weekly Dong-A (in Korean). No. 1007. p. 76. Retrieved 21 June 2017.