Bonchon Pork Cheese Katsu Copycat Recipe (Korean Katsu Taste Test)
Korean fried chicken masters doing pork katsu. The breading is perfectly crispy, the pork is tender, and there's melted cheese inside. It's rich but not heavy, and the Korean spices come through. 🇰🇷
Ingredients
Main ingredients
- boneless pork loin chop 6 oz
- mozzarella cheese 2 oz
- panko breadcrumbs 0.5 cup
- all-purpose flour 0.25 cup
- egg 1 piece
- cornstarch 2 tbsp
- vegetable oil 2 cup
Seasonings/Sauce
- salt 0.5 tsp
- black pepper 0.25 tsp
- gochugaru (Korean chili flakes) 1 tsp
- garlic (finely minced) 1 tsp
- soy sauce 1 tbsp
- sesame oil 0.5 tsp
Nutrition summary
Carbohydrates
48 g
24%
Protein
34 g
17%
Fat
47 g
59%
Cooking steps
-
1
Prepare the pork: Pound the pork loin chop to 1/3-inch thickness. Make a slit, and fill with mozzarella cheese. Season both sides with salt, pepper, and gochugaru for authentic Bonchon spice notes.
-
2
Coat the katsu: Dust pork with flour, dip in beaten egg, then coat with a mix of panko and cornstarch (the cornstarch boosts crispiness, copying Bonchon's light, shattering crust).
-
3
Heat vegetable oil in a deep pan to 325°F. Double-fry in Bonchon style: Fry cheese-stuffed pork for 5–6 minutes, turning once, until cooked through but coating remains pale.
-
4
Drain and rest cutlet for 5 minutes to let moisture escape—critical for crunch. Reheat oil to 350°F, fry the katsu a second time for 2–3 minutes until golden brown and ultra-crispy.
-
5
Finish with a Korean-style sauce: Quickly whisk soy sauce, sesame oil, garlic, and gochugaru, then drizzle over the fried katsu right before serving—this brings signature Bonchon depth without sogging the crust.
Personalized Q&A
Q. Does this copycat taste like real Bonchon Pork Cheese Katsu?
Yes, this recipe closely replicates Bonchon's Pork Cheese Katsu. The double-frying technique and cornstarch-panko blend achieve their signature crispiness, while the cheese-stuffed pork and Korean seasonings build authentic flavor. Drizzling the Korean-style sauce after frying keeps the crust crispy, just like at Bonchon.
Q. Why should I double-fry the Pork Cheese Katsu? Is it really necessary?
Double-frying at two temperatures (first at 325°F, then at 350°F) mimics Bonchon's method, resulting in a crust that stays crispy even after saucing. Resting between fries lets steam escape, preventing soggy breading, and guarantees a shattering crunch distinctive to Bonchon's fried menu.
Q. Can I substitute ingredients for the seasonings or oil?
You can use chicken cutlets instead of pork for variation, and swap mozzarella for cheddar. If you lack gochugaru, substitute crushed red pepper flakes. While vegetable oil works best for frying, peanut oil or canola can also be used. For the sauce, tamari can replace soy sauce for a gluten-free option.
Q. What are the calories and nutrition for Bonchon Pork Cheese Katsu?
One Bonchon-sized serving (220g) has about 790 kcal: 48g carbohydrates (24% of calories), 34g protein (17%), and 47g fat (59%). It's a rich dish that offers a high-protein profile with authentic flavors.
Q. Do you have any Korean tips to keep the katsu crispy and flavorful?
To preserve crunch, always rest after the first fry, and sauce only after the katsu is double-fried. Use cornstarch mixed with panko, never just panko, for a lighter, crispier crust. Fresh garlic in the sauce ensures depth and a true Korean flavor boost.
