Custom Culinary - Custom Culinary 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 and bibimbap sauce.
Keywords
- entree
- entrees
- recipes
- entree recipe
- Korean-Style
- Tonkatsu
- Bowl
- recipe
- PanRoast
- Pork Flavored Gravy Mix
- pork gravy
- Custom Culinary
- Bibimbap Sauce
- 1766
- 6569
- gochujang
- wok-fried
- pork cutlet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.customculinary.com.
Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Dish
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Tongs
- Airtight container
- Stove
Ingredients
- 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
- 1 Gal Water
- 1 ea Custom Culinary® Chef's Own® Pork Flavored Gravy Mix
- 1 Cup Gochujang
- 2 Cups White Wine Vinegar
- 1 Cup Water
- ½ Cup Granulated Sugar
- 1 Tbsp Salt
- 2 Qts Red Onion, Sliced Thin
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