STEP 1/12
I made Jongwon Baek pork cutlet sauce without Worcester sauce.
Prepare butter, flour, soy sauce, ketchup, sugar, and vinegar in a soju cup, and prepare water in a paper cup.
* Two cups of water and one cup of milk will add flavor to the sauce. (Prepare one cup of milk at home)
* Prepare flour and butter in a 1:1 ratio.
* The reason I didn't use Worcester sauce is because it has caramel coloring
* Use paper cups and soju cups for measuring
STEP 2/12
Add butter and flour and make roux.
STEP 3/12
Stir to make roux so that butter melts and flour mixes well.
* It's dehydrated. On low heat
STEP 4/12
Butter and flour mix well and turn into cream soup.
* Bring to a boil over low heat, stirring until browned.
STEP 5/12
Lou turns brown.
STEP 6/12
Make the sauce while you make the roux.
Add water 3 (paper cup) + soy sauce 1 + ketchup 1 + sugar 1 + vinegar 1/2 (soju cup) into a bowl and stir to dissolve sugar and ketchup well.
* I prepared 3 cups of water because I don't have milk, but if you want a flavor and soft sauce, you can add 1 cup of milk.(2 cups of water, 1 cup of milk)
STEP 7/12
Stir well with a spoon.
STEP 8/12
Pour the sauce into the roux.
*Note that water gets tangled when it goes into the roux.
STEP 9/12
Boil it over medium heat and boil it over low heat.
STEP 10/12
Make it a little thicker.
STEP 11/12
When it's thick, add some pepper... Sprinkle it a couple of times and complete the pork cutlet sauce.
* Adjust the pepper according to your taste.
STEP 12/12
I put a lot of pork cutlet sauce on it.
- The butter-flour ratio is 1:1, so you don't burn it.