There is quite a bit of “food exchange” between Korea and Japan.  Tonkatsu (Breaded Pork Cutlet) or donkkaseu (돈까스) is a good example of this.  Here is a recipe for a “Koreanized” version made with chicken.

Chicken Cutlet (dakkaseu 닭까스- Chicken Katsu - チキンカツ)
Note: The Korean name (kaseu) for this type of dish is borrowed from the Japanese language

Ingredients (4 servings)

4 boneless skinless chicken thighs or 4 half breasts (approximately 3lb)
3 eggs
3/4 cup corn or potato starch
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cloves fresh garlic
1 cup panko
oil for frying (about 1 cup)

Sauce
3 or 4 Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded
1 tablespoon honey, brown sugar, or sugar
1 tablespoon soy sauce
1 teaspoon rice or white vinegar
1 teaspoon rice cooking wine or mirin
cornstarch (if needed)

Seasoned Cabbage
1/4 medium green cabbage
2 tablespoon mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)
1 teaspoon white pepper
1 teaspoon sugar

Directions

Preparation

Sauce
Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.
Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.
Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.
Remove from heat and let cool.

Seasoned Cabbage
Shred the cabbage into fine, long shreds.
Place shredded cabbage into a mixing bowl.
Combine other ingredients in a small bowl and mix well.
Drizzle seasoned mix over the cabbage and toss.
Let stand in refrigerator until just before serving time.
Toss again before serving, transfer to a colander, and drain excess liquid.

Cutlets
Trim any excess fat from meat.
For very thick cuts, slice the thigh or breast in half, stopping the cut about 1/4 inch before slicing completely through the meat.
Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.
Lightly salt and pepper each side of the cutlets.
Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of hammer) and LIGHTLY pound garlic into the meat.
Let stand ten minutes.

Final

Place starch and panko into separate plates (large enough to hold one cutlet).
Beat eggs in a flat bowl (large enough to dip one cutlet).
Arrange containers: Starch - eggs - panko.
Heat a pan with 1/4 inch neutral flavored oil over high heat.
Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko - evenly coating both sides.
Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.
Repeat with each cutlet.
Place an equal amount of seasoned cabbage on each of four plates.
Slice each cutlet into strips and place on top of the cabbage.
Serve with white or jasmine rice and dipping sauce.

Yeolmu Mul Kimchi 열무 물김치 (Young Radish Water Kimchi)

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Ingredients:

24 yeolmu (young summer radish) with greens attached
1/2 cup salt

Fish Sauce Paste:
1 cup water
1 tablespoon flour
1/2 cup fish sauce
1 tablespoon sugar

Seasoning Mix:
5 cloves garlic
1 ounce ginger
1/2 onion
4 green chili pepper
4 red chili pepper
2 teaspoons pure fine ground red chili pepper
1 1/2 tablespoon coarse ground red chili pepper (chili flakes)
water
Preparation:

Peel the radishes and trim off any dead or discolored leaves.
Cut the radish away from the greens, then cut both into about 2 inch segments.
Place the trimmed and cut yeolmu into a large mixing bowl and add about 2 cups water.
Add the salt and mix well.
Let stand about 30 minutes, then turn the yeolmu over and let stand another 30 minutes.
Wash the yeolmu thouroughly in cold running water then drain.

Mix the Fish Sauce Paste:
Mix the flour and water in a small sauce pan, then heat over medium heat, stirring continuously, until thickened.
Remove from heat, then quickly add sugar and fish sauce.
Let cool.

Prepare the Other Vegetables:
Thin slice the onion.
Sliver or shred the ginger, garlic, and chili peppers lengthwise.

Final Mix:
Place the slivered ginger, garlic, chili peppers, and the sliced onion into a large mixing bowl.
Add the fine and coarse ground red chili pepper, and the fish sauce paste, then mix well.
Add the cut yeolmu and mix until well coated.
Place the mix into a large lidded jar or other sealable container.
Add cold water until the mix is covered.
Close the lid and let stand at room temperature for two days.
Refrigerate and serve cold.

Oi naengguk (오이 냉국)

Servings: Two 1 cup servings

Ingredients:

1 medium Cucumber (about 1 1/2 cups - 7 ounces)
3 cloves garlic
1 medium green onion
1 green chili pepper
1 red hot chili pepper
6 ice cubes

Broth:
1 1/2 tablespoon vinegar
1 teaspoon salt
1 teaspoon fish sauce
1 teaspoon sugar
1 1/2 cup of cold water

Preparation:

Wash cucumber in cold water.
Slice the cucumber in half crosswise, then thin slice (about 1/8″ thick) each half lengthwise.
Cut slices lengthwise into “noodles” about 1/8″ thick. (Julienne)
Place cucumber strips into a medium mixing bowl.
Mince, fine chop, or thin slice the garlic cloves and add to the bowl.
Cut the green chile pepper into thin slivers and add to the bowl.
Cut the green onion into roughly 1/4 inch segments and add to the bowl.
Gently toss the contents of the bowl until well mixed.

Mix Broth
In a separate bowl, mix all broth ingredients until sugar and salt are dissolved.

Final:
Separate the cucumber mix into two equal portions and place into serving bowls.
Fine chop the red chile pepper.
Pour one half of the broth over each serving.
Sprinkle red pepper into each bowl, add ice cubes, and serve.

Variation:

Mix the broth before prepping the vegetables. Pour broth into an ice tray and freeze.
Add one additional cucumber, then slice both in half lengthwise. Remove the pulpy seed area and reserve it, then julienne as above.
Prep vegetables as above and divide into serving bowls.
Place the frozen broth cubes into a strong blender, add one or two tablespoons water, and blend into slush.
Mix the cucumber pulp into the slush.
Spoon the slush equally into the serving bowls, sprinkle with chopped red pepper, and serve.

Substitutions/Additions:
Substitute Japanese eggplant or fresh zucchini for the cucumber.
Substitute or add Kombu for/to cucumber.