Donkkaseu (돈까스) is essentially a breaded pork cutlet served with rice. It's a dish that has been popularized in Japan and Korea has subsequently absorbed it into its own cross-cultural cuisine. In Japan, the etymology of the word is "ton" (pig) + "katsu," a shortened pronunciation of "cutlet" ("katsuretsu"), thus resulting in a merged 'Tonkatsu' when spoken in Japanese. The transliteration into Korean is almost the same. A variant of this in Japan is called "katsudon," which is a sliced tonkatsu cooked with eggs and onions and placed on top of a bowl of rice (the "don" refers to a "donburi," a type of bowl).

It is eaten with a brown sauce called Donkkaseu Sauce, commonly called simply "sauce", the ingredients of which vary from place to place but which usually has a taste similar to Worcestershire sauce. One can also expect to find different kinds of donkkaseu, such as chicken donkkaseu and fish donkkaseu.

Two differences between Donkkaseu (in Korea) and Tonkatsu (in Japan) is that in Japan the cutlet is served sliced (to facilitate eating with chopsticks) and with the sauce on the side for dipping. In Korea, the cutlet is often served whole with a knife and fork provided, and the cutlet is topped with sauce before serving, which tends to be sweeter than in Japan.

Also, in Japan, the cabbage salad is frequently served undressed (one can choose to add sauce or other dressings if one wishes) whereas in Korea the cabbage salad is frequently served with a thousand island-like dressing. The amount of rice served in Korea, proportional to the size of the cutlet, also tends to be smaller than in Japan.

The differences described between the Korean and Japanese versions of the dish are based on the presentation of the dish in Korean 식당 (食堂, sikdang, diner), type restaurants. In Japanese restaurants in Korea, the presentation tends to be more like that in Japan.