Tonkatsu Kimbap | Pink Wings
Tonkatsu = fried pork cutlet
Kimbap = Korean version of sushi

To end this food-post week: one of my favorites.
Kimbap is possibly the one food I could eat every day for the rest of my life. A typical kimbap roll would have beef or tuna or such and you'll find those at any kimbap shop in Korea. But in a tiny Kimbap Palace on the outskirts of Seoul there is a place that sells tonkatsu kimbap. Best. Idea. Ever.
I've never found it anywhere else so one day I just decided to make it, and voila:

Rating: 10/10
Why: It's fried. And it's kimbap. So...yeah.




Tonkatsu Kimbap
Makes 4 rolls

  • 2 pork cutlets, sliced in half lengthwise
  • salt & pepper
  • Panko crumbs
  • 4 eggs, divided
  • flour
  • 2 c rice, cooked
  • rice vinegar (opt.)
  • matchstick carrots (or carrots julienne)
  • zucchini, julienne
  • pickled radish (danmuji)
  • lots of oil ;)
  • 4 pieces dried sushi seaweed 


Directions:

Pour oil into a large pot so that it comes up about an inch. Set that over medium heat.
While that's heating up, pour a generous amount of panko crumbs onto a small plate. Do the same on a different plate with flour. Whisk one egg in a bowl.
Season your pork cutlets with salt and pepper, then dip them in this order: flour, egg, then panko. Make sure you get them covered completely in each step.
Test your oil by sprinkling a bit of flour in. If it sizzles up quickly then the oil is ready.
Gently drop the pork pieces into the oil and fry on each side until they are an even golden brown (make sure the pork is cooked through!).
Let the tonkatsu rest on a paper towel-covered plate or my favorite: place paper towels on a baking sheet then place a cooling rack over that. That way the oil can drip off and keep the tonkatsu crispy.

Place a large skillet over medium heat with about 1 Tbsp of oil. Saute the zucchini and carrots until tender; set aside. Whisk the remaining 3 eggs well and fry in the same pan. Cut that into 1-inch strips.
If desired, season your rice with rice vinegar (I used only about a teaspoon).

To assemble:
Place one piece of seaweed on a bamboo rolling mat or clean surface. Spread a thin layer of rice 3/4 of the way up. Take some grains of rice and smush them along the top edge of the seaweed (so that the end will stick after you roll it). In the middle of the rice, place a piece of egg, zucchini, carrots, pickled radish and tonkatsu. Roll, squeezing tightly as you go. Repeat for the remaining rolls. Use a sharp knife to cut 1/2-inch pieces. Best eaten within the day, not good refrigerated.

Linking with Best Blog Recipes, Get Him Fed, Shabby Nest, Weekend Potluck, Nibbles by Nic, Jam Hands.

18 comments

  1. That looks so good. It looks like it is worth the points!
    Www.theurbanumbrella.com

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  2. It looks very tasty! I haven't had Tonkatsu Kimbap yet but I love them both individually so I'm sure I will love this too. :)

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    1. Thanks for visiting! I love love your blog~

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  3. Yep, I'm officially hungry again. And I just finished breakfast.

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  4. Wow, two of my favorites in one! Love this idea. You have absolutely stunning photos, Gina!

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    1. Aww thank you! That means a lot coming from you!

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  5. Oh my gosh this looks divine I must try this!! xo

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    1. Well...I'm biased but it is divine lol and thanks!

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  6. This might be the recipe that finally gives us that little push to learn to make sushi at home. The little fried pork cutlet looks so delicious!

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    1. :) I do it at home because kimbap is about 5x the price in the States as it is in Korea. But it's also fun to have make-your-own sushi parties!

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  7. Whoa. This looks so good! Why have I never heard of kimbap before? I have to remedy that stat!

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    1. Lol you definitely need to get on that! It will be your best discovery ;) Thanks for the comment!

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  8. Omfg kimbap is NOT sushi, girl. Historically, culturally, and just physically different. Its kind of insulting to Koreans when you say that tbh.

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    1. 1) Saying they're different historically, culturally and physically is just plain wrong. To deny that Japan has a large presence in modern Korea after centuries of contact (yes mostly violence and oppression) is just ignorance. Japan can be found in the Korean language, the land, and especially the food.
      2) My husband and I are both American but he spent most of his life in Japan and I spent a quarter of mine in Korea. We may have friendly debates on whose country is better but we both mutually agree that there is no place in this world for racism. TBH.

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  9. Your photography is perfection! What camera / lens do you use?
    Lots of love,
    Angie
    SilverSpoon London

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    1. Oh thank you! I'm always trying to improve. So these ones are on a Nikon d5100 with a 35mm. But for Christmas we bought ourselves a full-frame, so any pictures in the New Year are with a Nikon 610 and the Sigma 50mm f/1.4 DG HSM Art lens.

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