Dongaseu

Typically it is served with sauce glazed over the top, with white rice and a vegetable based banchan side dish.

The dish was introduced to Korea around 1930s during the period of Japanese rule, but the thick, Japanese-style tonkatsu failed to gain popularity.

In 1977, gyeong-yangsik-style don-gaseu with thin meat became a popular menu in gisa-sikdang—drivers' restaurant, similar to transport café, for taxi drivers—with the addition of chili peppers and kimchi as an accompaniment.

[2] A second style of don-gaseu, with thicker meat and served sliced following the Japanese method, was made popular in 1983 by a restaurant called Myeongdong Dongaseu.

[2] Common accompaniments include shredded cabbage sprinkled with ketchup-mayonnaise mixture, baked beans, macaroni salad, sweet corn, and danmuji (yellow pickled radish).