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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.

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
2 Cups                  Passport Global Flavors™ By Custom Culinary® Bibimbap Sauce
 
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
  1. Pre-heat fryer to 350F.
  2.  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.
  3. 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
  1. Bring the water to a boil.
  2. Slowly whisk in pork gravy mix until a smooth sauce with no lumps is formed.
  3. Whisk in Bibimbap sauce.
  4. Hold hot until ready to serve.
 
Pickled Red Onion
  1. Combine white wine vinegar, water, sugar, and salt in a medium saucepot over high heat and bring to a light simmer.
  2. Pour hot pickling liquid over red onion slices and cover immediately. Let this mixture sit at room temperature for 2 hours
  3. Store in the refrigerator until ready to serve.