Korean Pork Cutlets with Spicy Gochujang Sauce

If your taste buds are in the mood for something bold, crispy, and downright irresistible, Korean pork cutlets with spicy gochujang sauce are calling your name! Imagine golden, crunchy cutlets getting a fiery, flavor-packed makeover with Korea’s iconic chili paste; that’s the kind of dinner magic we’re talking about. Whether you’re trying out a new Korean pork recipe or just want to spice things up at the table, these saucy, sizzling cutlets are guaranteed to be a total hit.

Why You’ll Love This Gochujang Pork Cutlet Recipe

• Crispy and Spicy: The contrast between crunchy coating and fiery sauce is irresistible
• Flavor-Packed: Gochujang brings heat, sweetness, and depth
• Quick and Satisfying: Ready in under 40 minutes, ideal for weeknight dinners
• Customizable Heat Level: Adjust the spice to suit your taste

This gochujang pork cutlet is Korea’s twist on Japanese katsu, upgraded with a bold, spicy flair that wakes up your taste buds.

Instructions

Step 1: Prepare the Pork

Pound pork chops to about ¼-inch thickness using a meat mallet. Season both sides with salt and pepper.

Step 2: Bread the Cutlets

Dredge each cutlet in flour and shake off the excess. Dip into beaten eggs, then coat with panko breadcrumbs, pressing gently so they stick well.

Step 3: Fry to Golden Perfection

Heat about ½ inch of oil in a skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 4: Make the Gochujang Sauce

Combine gochujang, soy sauce, rice vinegar, honey, sesame oil, and garlic in a saucepan. Simmer on low heat for 3–5 minutes, stirring frequently. Add water to thin the sauce if needed.

Step 5: Serve and Enjoy

Drizzle the spicy gochujang sauce generously over the crispy pork cutlets. Garnish with sesame seeds and green onions. Serve with steamed rice, pickled radish, or a fresh cabbage slaw.

Expert Tips for Perfect Korean Pork Cutlets

• Use a Meat Mallet: For even cooking, make sure the pork is uniformly pounded.
• Don’t Overcrowd the Pan: Fry in batches to maintain oil temperature and crispiness.
• Rest Before Serving: Let cutlets rest a few minutes after frying to keep them juicy.
• Double Bread for Extra Crunch: Dip twice in egg and breadcrumbs for a thicker crust.
• Balance the Sauce: Too spicy? Add extra honey or sugar to mellow the heat.

Spicy Korean Gochujang Pork Cutlets: Crispy, Bold, and Unforgettable!

Get ready to meet your new dinner obsession! This bold and crispy Korean pork recipe is a flavor-packed party of crunch and spice. With a golden coating and that addictive gochujang kick, these spicy pork cutlets are anything but boring. The best part? You don’t need fancy ingredients or a culinary degree—just a craving for something seriously tasty. Whether you’re a Korean food newbie or already hooked on gochujang goodness, this dish deserves a spot on your plate. Hungry for more flavor? Don’t miss our baked chicken cutlet with garlic butter sauce for another delicious idea.

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