Ingredients:
For marinade:
• 3 tablespoons Korean chili paste (gochujang)
• 1 teaspoon Korean chili flakes (gochugaru)
• 2 tablespoons soy sauce
• 2 tablespoons sweet rice wine (mirim)
• 2 tablespoons sugar
• 1 tablespoon ginger garlic paste
• 1 tablespoon sesame oil
• 1/2 teaspoon black pepper
For schnitzel:
• 4 thin slices (1 pound) pork loin or tenderloin (beef, chicken, or turkey)
• ⅓ cup all purpose flour
• 2 cups panko
• 3 eggs, beaten
• oil
• Hayashi Rice Sauce Mix
Directions:
• Combine chili paste, chili flakes, soy sauce, rice wine, sugar, ginger garlic paste, sesame oil, and black pepper in a small mixing bowl; mix well.
• Use a meat tenderizer to pound and flatten the sliced pork into cutlets about 7 by 5 inches and ¼ to ⅛ inch thick.
• Add the marinade to the meat and mix well. Let it marinate for 2-24 hours.
• Coat both sides of the cutlets with flour, dip them in the beaten eggs, and press them into bread crumbs.
• Heat up the oil over medium high heat until it reaches 350 degrees Fahrenheit.
• Fry the pork until both sides are golden brown, turning them over a few times with tongs. It will take about 2- 3 minutes per side.
• Strain the pork and pat off the excess oil with a kitchen towel.
• Cut into strips.
• Make the gravy.
• Put some warm rice on the plate. Ladle hot gravy over top of the rice.
• Put the sliced cutlet on top of the rice. Drizzle a bit of gravy over top.
• Place some shredded cabbage next to the pork and add cold mayonnaise dressing on top.
Serve hot with kimchi.
Mayonnaise dressing:
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 tablespoon honey
• 1/2 tablespoon ketchup
