6 -Instant Pot Korean Purple Rice Recipe by Omma’s Home.

Hi everybody! Today, I'm going to make some meat dish. Donkatsu. Korean pork cutlet. Crunchy pork served with gravy and rice, steamy rice. We usually serve with kimchi or some pickles. This recipe, it came from Japan. But Japan, their version of European shinichon. So when I was in middle school, that was my favorite food. We just only sold that western-style restaurant in Korea. With my friends, I like to look cool. And then, because we are going to use fork and knife. Ah, this is kind of western-style restaurant. In Korean, we always use the spoon and chopstick. But we go to that restaurant, and then we just large plate, and then just using like a knife and fork. There is like a really nice restaurant in New York, near my house. This is number one, always filled with tourists. And I see a lot of Japanese also came. And so delicious! But when they serve this, this is kind of a different presentation. They put a lot of gravy between pork and rice. So pork is always, until you finish eating, it's crunchy. And then the rice is like hot, you know, with like a volcano sauce. Really delicious. So today, my recipe this is, I just bring from here and there, and best. I want to share the most delicious donkatsu so far I developed recipe. Isn't it? Do you agree? So delicious food, it doesn't matter from where it comes from, right? If this is delicious, that's all that matters. So let's start. I'm going to use one pound of pork today. Serve four people. The thread. When you make donkatsu, lean cuts of pork you can use. Don't cut it all through. So bottom, and then. So we can have like this, large, larger size. Kind of a little thick, this. But we are going to flatten this soon. This is like a butterfly cut, right? If you freeze this, more easily you can cut it. One pound, just less than one ounce. So this is one pound of pork, and I slice this. If you have a meat tenderizer, kind of easy, but I don't have a tenderizer. I can tenderize easily with the back of my knife. Some part is thin, some part is kind of thick. Thick part more. And then let's just make the desirable shape. Easy. Cooking is fun, isn't it? Some kind of muscle. Move this while you are flattening. So even though this pounding sound is really noisy, isn't it? But your family will not be bothered by this really loud sound. They know they are going to get some donkatsu soon. I like thin meat instead of a big chunk. Because more crunchy, you know. Everybody knows I love crunchy things. Let's put some salt and pepper. And then this is one third cup all-purpose flour. We are going to coat this with flour, and then egg, and breadcrumbs. So now, flour. This is eggs. We are going to coat these guys in eggs and ppanggaru. Ppanggaru is breadcrumbs. In Korean, ppanggaru. Around one cup. I'm going to put it here. Two eggs. Just a little salt. Egg first, so that it's wet, moist. And then we can coat a lot of breadcrumbs. Press down so that all lots of breadcrumbs, we gotta coat this. So make it crunchy. So we need one more cup. So we need one more egg. So total, three eggs and two cups of breadcrumbs we are using. Salt. I'll pop into refrigerator. Wash and clean and cooking at the same time. And then it's not going to be messy. Usually Koreans serve this pork cutlet with cabbage salad. You can also just cut it using your knife. Like this. I can thinly slice. When I serve this, it should be really cold. So I will keep in the refrigerator too. Then we gotta make sauce for cabbage salad. Mayonnaise about half a cup. Lemon's kind of tanginess is going to really make it sweet and sour. Later I will add some honey. Lemon, squeezed lemon. This one is a little bit of ketchup. That's it. Honey or sugar. Color is a little pinkish color, isn't it? Pretty. Taste. Delicious. Everything is delicious. I'm hungry now. Okay, this guy also keep in the refrigerator. Ta-da! This is highlights sauce. It's gravy we are going to make. So I'm going to post this on my website in the ingredients section. You can check out. I'm going to make a delicious gravy using this. You'll be so surprised. This is my own invention. Let's turn it on. Stove. This is unsalted butter, two tablespoons. Highlights. Mixture of butter and highlights powder. Nicely like butter infused. Then add some water. This powder has some starch inside. So it's going to be, when it's boiled, it's going to be thickened. For flavor, I will add some ketchup. My ketchup, look at that, huge. I will use just a little bit ketchup here. Quarter cup. And then stir occasionally until it thickens. This is our gravy. You see the bubbles? This. Looks delicious, isn't it? Okay, I'm going to turn off and later reheat. My rice is done, gravy is done, and we are going to fry. And also salad is inside in the refrigerator. And then just heat it up. Let's fry donkatsu. When the bottom is very crunchy, and then let's turn it over. Can you hear that sound, really crunchy? Two times I turn it over until really crunchy both sides. It takes maybe 12, 13 minutes. Like it just depends on how much oil you have. This is three cups of corn oil I use, 11 inch pan. So you can use like a larger one, and you can even the two pieces at the same time, you can fry this. So if we use more oil. Then I'm using this way, so until really crunchy, I have to fry this. And then sauce is reheated right now. Let's get ready to eat! Fresh made rice. Really hot rice. Let's remove from heat. This excess oil, just remove this way. Look at that. This gravy is so tasty. There you go. So knife. Crunchy, savory, juicy. All deliciousness is inside. Look at this rice. Oh lots of gravy. This salad is like sweet, sour, tangy, cold like ice. Especially I love this rice with gravy. Today we made pork cutlet. Korean donkatsu. Enjoy my recipe. See you next time! Bye!