If you're in Korea and looking for comfort food that hits all the right notes—crispy, juicy, and satisfyingly hearty—look no further than Donkas (돈까스), the Korean-style pork cutlet. What started as a spin on Japan's Tonkatsu has evolved into a dish that's wholly its own in Korea, beloved across generations and now making waves globally.
Humble Origins, Delicious Transformation
Interestingly, the pork tenderloin—the leanest and cheapest cut in Korea—became the star of the dish. Soft, moist, and easy to work with, it was perfect for breading and frying. The best places marinate the meat in milk, tea, or fruit juices to remove any strong porky odor. From there, it's salted, dredged in panko, and fried to crispy perfection. The result? A golden brown cutlet that's crunchy on the outside and tender on the inside.
From Japan to Korea (and Beyond)
Korea's Donkas draws inspiration from Japan's Tonkatsu, which itself was a take on European schnitzel. Tonkatsu was once served with forks and knives on white-linen tables to emulate Western dining, but it quickly became casual fare.
In Korea, it found a new identity. The dish took off in Seoul's Namsan area, where early Donkas houses catered to hikers coming down the mountain. While some spots still cater to taxi drivers making the long return journey, the dish's popularity quickly spread across the country.
That Famous Brown Sauce
Ah, the sauce—the element that can make or break a Donkas. Some places make their own roux-based versions with soy sauce, fruit, dates, ketchup, garlic, and butter. Others keep it simple with canned mixes. Either way, that sweet-savory glaze ties the whole dish together.
Wild Donkas Variations You'll Find Today
While the classic Donkas remains popular, Korea has gone wild with creative riffs:
Fire Donkas
Super spicy cutlet that lives up to its name.
Cheese-Stuffed or Cheese-Fondue Donkas
Melty cheese lovers, rejoice.
Sweet Potato Donkas
A soft, sweet twist on the crispy classic.
Jeju Black Pork Donkas
Featuring prized local pork from Jeju Island.
Air-Fried Donkas
A lighter version for the health-conscious.
Best Places for Donkas
Crazy Katsu: When I visited, there was no line—lucky me—and I got seated right away. The staff were super friendly and even took a moment to explain the best way to enjoy the dish. I ordered the Half & Half Pork Cutlet, which came with both Hirekatsu (tenderloin) and Rosukatsu (loin).
Both were excellent. The meat was thick and juicy, just the right size to fill your mouth with one satisfying bite. Inside, it was buttery-soft. Outside, perfectly crisp. It’s that ideal balance of tenderness and crunch that makes Donkas such a beloved classic—and this place nailed it.
Open Hours: 11:30-21:00 (break time at 15:00-17:00)
Bunjiro myeongdong: The first time I went, the tenderloin cutlet was so tender and juicy that I found myself going back the very next day for lunch. It comes as part of a meal set, and everything—from the crunchy shrimp croquette to the perfectly steamed rice and even the chilies on the side—was thoughtfully prepared.
The rice? Exceptional. The croquette? Big, crunchy, and seriously satisfying. What really struck me was how clean and well-trimmed the meat was. Every bite was pure comfort. Add to that a calm atmosphere and a warm, attentive staff, and it’s the kind of place you can enjoy with friends, family, or even on a special occasion.
Open Hours: 10:30-21:00
Donkas Goes Global
Korean-style Donkas isn't just big in Korea—it's found fans worldwide. In Malaysia, Donkas Lab serves dishes like:
- Mala Donkas with numbing spice
- Soft Tofu Jjigae Donkas for stew lovers
- Jajangmyeon with Donkas for black bean noodle fans
- Donkas Ramyeon & Kimchi Ramyeon
- Topokki with Donkas in flavors like Red Carbonara and Cheese
In New York, restaurants like OOju Donkas have taken it even further—topping it with broiled cheese, red tomato sauces, or creamy white carbonara.
Why Korean Donkas Wins
While Japanese Tonkatsu is refined and minimalist, Korean Donkas is all about bold flavors, quick service, and approachability. It's often paired with pickled radish, shredded cabbage slaw, and a scoop of white rice. It's casual, comforting, and deeply satisfying.
Final Thoughts
From mountain trails in Namsan to bustling food halls in New York and KL, Donkas has proven it’s more than just a pork cutlet—it’s a canvas for creativity, a nostalgic dish, and a cross-cultural success story. Whether you like yours spicy, cheesy, or traditional, there’s a Donkas out there for everyone.
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