Korean Chinese-style Wagyu Katsu Sando

Ingredients

In this Korean Chinese adaptation of the Wagyu Katsu Sando, we incorporate the bold and savory flavors of Korean Chinese cuisine. The original Japanese version typically uses tonkatsu sauce, while our recipe features a tangy and savory Korean Chinese sauce. Additionally, we serve the sandwich with pickled vegetables, a common accompaniment in Korean Chinese cuisine, to add a refreshing and tangy element to the dish. We alse have the original recipe for Wagyu katsu sando, so you can check it out.

• 4 slices of milk bread 4 slices of milk bread
• 400g (14 oz) Wagyu beef cutlets 400g (14 oz) Wagyu beef cutlets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste
• For the Korean Chinese sauce: For the Korean Chinese sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• For the pickled vegetables: For the pickled vegetables:
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1/4 cup rice vinegar 1/4 cup rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the vegetable oil in a deep pan or skillet over medium heat.
2. 2.
   Season the Wagyu beef cutlets with salt and pepper on both sides.
3. 3.
   Dredge each cutlet in flour, shaking off any excess.
4. 4.
   Dip the cutlets into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the cutlets in panko breadcrumbs, pressing gently to adhere.
6. 6.
   Fry the cutlets in the preheated oil until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
7. 7.
   In a small bowl, whisk together all the ingredients for the Korean Chinese sauce until well combined.
8. 8.
   In a separate bowl, combine the julienned carrot, cucumber, rice vinegar, sugar, and salt. Let it sit for 10 minutes to pickle.
9. 9.
   To assemble the sandwich, spread a generous amount of the Korean Chinese sauce on one side of each slice of milk bread.
10. 10.
    Place a Wagyu beef cutlet on one slice of bread and top with pickled vegetables. Cover with another slice of bread.
11. 11.
    Repeat the process to make the second sandwich.
12. 12.
    Slice each sandwich in half and serve immediately.

Treat your ingredients with care...

• Wagyu beef cutlets — Make sure to bring the beef to room temperature before cooking to ensure even cooking and a tender result.
• Panko breadcrumbs — For extra crispiness, lightly toast the panko breadcrumbs in a dry skillet before using them in the recipe.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier sauce or reduce for a milder flavor.

Tips & Tricks

• For an extra layer of flavor, add a thin layer of Japanese mayonnaise to the bread before spreading the Korean Chinese sauce.
• If you can't find Wagyu beef, you can substitute it with another tender cut of beef, such as ribeye or sirloin.
• To make the sandwich even more indulgent, consider adding a slice of melted cheese on top of the beef cutlet.
• Experiment with different pickled vegetables, such as radishes or daikon, to add variety to the sandwich.
• Serve the sandwich with a side of sweet potato fries for a satisfying meal.

Serving advice

Serve the Korean Chinese-style Wagyu Katsu Sando as a main course for lunch or dinner. Cut each sandwich in half diagonally for an elegant presentation. Accompany it with a side of pickled vegetables and sweet potato fries for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can garnish the plate with a sprinkle of sesame seeds and finely chopped green onions. Serve the sandwich on a wooden cutting board or a stylish plate to showcase its appetizing appearance.