Gyeongyangshik Donkatsu

Earlier, I wrote about the history and significance of gyeongyang restaurants in Korea around the 80s. If you didn’t catch it before, take a read now.

The gyeongyangshik donkatsu, or wang donkatsu, is a dish I really, really love mainly because my mom made this style of fried pork cutlet a whole lot growing up. Even now, whenever we visit my family in NY, Eddo or I will request this dish and it always lives up to the hype.

Beyond dining down memory lane, the reason why I love gyeongyangshik donkatsu so much and a lot more than I do traditional Japanese style tonkatsu is in fact its composition. In some ways it seems sort of like the anti-tonkatsu donkatsu.

Take a look: