Korean Katsu Curry, although derived from the Japanese katsu curry, carries its distinct characteristics and evolution. Here’s how the dish made its journey from Japan and found a new home in Korea, where it embraced local flavours and ingredients.

The traditional Japanese katsu curry features a breaded and fried pork cutlet, known as tonkatsu, served with a rich curry sauce and rice. The dish is a culinary blend of Western-influenced Japanese yoshoku cuisine and South Asian flavours brought to Japan by the British. The term 'katsu' is a shortened form of 'katsuretsu', meaning cutlet.

When katsu curry made its way to Korea, it was embraced with a local twist. Korean cuisine is known for its bold flavours and inventive adaptations of foreign dishes, and katsu curry was no exception. The Korean version often uses a thinner pork cutlet, which is coated in panko breadcrumbs for an extra crispy exterior and then fried to perfection.

Korean curry tends to be slightly sweeter and less spicy than its Indian counterpart, with a thicker consistency that's more akin to a stew. The spices in a Korean curry sauce are a blend that often includes turmeric, fenugreek, and red pepper, creating a unique flavour profile that's both rich and comforting.

In Korea, katsu curry is not only served with pork but also with chicken or even a meatless version using tofu or seitan for a vegetarian take. The dish is completed with a side of rice, and sometimes kimchi, to add a touch of Korean authenticity.

Katsu curry in Korea represents more than just a meal—it's a symbol of culinary adaptation and the blending of cultures. It embodies how Korean cuisine has taken a foreign concept and made it distinctively its own, catering to the local palate while still respecting the dish's origins.