Since it was the weekend, I made pork cutlets at home.
To make Korean-style pork cutlets (the classic gyeongyangsik style), I pounded the meat until it was thin rather than leaving it too thick. I used the back of a knife to tenderize and flatten it. A meat mallet would have made it easier, but even without one, the knife worked just fine.
Since I bought the meat myself and made everything at home, I ended up with 10 pork cutlets at a very affordable price. My freezer is nicely stocked again!
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