Best Korean Twisted Tuna Cutlet Sandwich Recipes

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

KOREAN PORK CUTLET, DONKASU

Steps:

• Heat a large skillet over medium low heat; add butter and let it melt. Add small diced onion and sauté until onion is soften, about 5 minutes. Add flour and sauté until roux turns into brown color, about 5 to 7 minutes. Meanwhile, combine chicken stock, worcestershire sauce, ketchup and heavy cream in a mixing bowl.
• Pour sauce mixture into pan and whisk to combine. Season sauce with sugar, salt and pepper. Bring it to soft boil and simmer for 3 to 5 minutes, or until thicken. Stir occasionally. This sauce will last 7 days in a fridge. If you are serving it right away, keep it warm and let's move on the pork cutlet.
• Butterfly thick pork chops and season each pork chops 1/2 tsp of salt, pepper and garlic powder, both side. Lay pork chops in between two pieces of plastic wrap if you prefer(not necessary), then pound them using a meat tenderizer or back of knife. Flatten them about 12-inch wide piece. We seasoned pork chops first before pounding, so all the seasoning will get inside of meat.
• Prepare flour, beaten eggs and panko in a baking sheet. Dust flattened pork in flour, shake off excess then dip in beaten eggs and coat evenly. Finally coat evenly with prepared panko, by pressing down panko slightly on to meat.
• Heat frying oil over 350°F (Make sure your frying pan is wide/big enough for the size of pork cutlet.)Deep fry pork cutlets 1 piece at a time 2 to 3 minutes each side, or until fully cooked inside and golden brown crispy outside. You can also pan fry or shallow fry if you prefer. In that case, cooking time might extend slightly. Remove donkasu from oil and place on a paper towel lined plate and repeat with rest pork.
• Transfer donkasu to a serving plate and arrange a scoop of rice (top with black sesame seeds), shredded cabbage (top with pink dressing), some pickles and dinner roll. Pour brown sauce as much as you like, and serve immediately. Enjoy!

TWISTED TUNA FISH SANDWICH

Steps:

• While the eggs are boiling, mix drained tuna with mayonaise, mustard, lemon juice, relish, salt, pepper and paprika. Fold peeled and smashed eggs into tuna mixture. Place in refridgerator for 30 minutes for flavors to come together. When ready to serve, spread a little of the miracle whip on the bread and toast. Top toasted bread with tuna and serve with lays plain potato chips.

KOREAN-STYLE SEARED TUNA

Steps:

• In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.
• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.
• Meanwhile, sprinkle the fish with the salt and black pepper.
• Heat the cooking oil in a large frying pan over moderately high heat.
• Add the tuna and cook until brown, about 3 minutes.
• Turn and cook the fish until done to your taste.
• (This is best with the tuna still very pink in the center.) When done, cut the tuna into slices and serve with the sauce.

KOREAN TWISTED TUNA CUTLET SANDWICH

Steps:

• 1. Sprinkle salt and black pepper over each tuna and set aside for 10 minutes. Then spread mayonnaise over each tuna, coat with panko, put on a plate, cover with plastic wrap and refrigerate for 30 minutes.
• 2. Make sauce. In a shallow medium bowl or plate, mix together peanut butter, soy sauce and gochujang. Set aside.
• 3. Make namuru. Slice shiitake mushrooms and chop scallions. In a fry pan, heat sesame oil and cook carrots over medium heat until tender. Add scallions and shiitake mushrooms and sauté until tender. Stir in garlic. Then add salt and toss to coat. Remove from the heat and set aside.
• 4. After 30 minutes, take tunas out of the refrigerator. In a fry pan, heat enough canola oil to deep-fry tunas over medium-high heat and deep-fry all sides of tunas until golden brown. Drain on paper towels then put into the sauce bowl or plate. Coat all sides of each tuna cutlet with the sauce.
• 5. On bottom of sandwich bun, put lettuce leaves and one tuna cutlet. Put the namuru on top and top of the bun to close sandwich. Make one more sandwich.