Tonkatsu in South Korea - 60 Restaurant Picks | Page 2

Cut open, the rosu katsu (pork loin cutlet) shows a faint pink blush yet is evenly cooked and moist, and the pieces run…

Fried hot until golden brown, the katsu wears a relatively thick crust. Deungsim (loin) keeps a band of fat that turns…

Thick tenderloin in a thin, crisp coat gives the hire-katsu an even, almost ham-like softness. Eat it while hot, before…

Rolled into a round cylinder before frying, the anshim katsu keeps its tenderloin moist and soft. The deungsim (loin) k…

Across from the Seoul Museum in Buam-dong, a wood-furnished room with a staircase and sofas, styled like a book cafe, t…

A small cutlet house open for lunch only, where the owner-chef makes the stocks and sauces. Bring a child and staff set…

A diner who never ate fish cutlets came back for this shop's version, and for a tonkatsu place the fish cutlet (saengse…

Thin panko shatters into small crumbs on the katsu at the Daehangno original, and the thick pork inside stays faintly p…

Tenderloin hire katsu shows an even, round cross-section, while rosu katsu from the loin carries a band of fat on its o…

Thick pork cutlets in house-made breadcrumbs split into dishes by how the sauce meets the crust. Brown tonkatsu is drow…

Customers' sticky notes and old LP sleeves cover the walls of a tonkatsu shop that has held the same spot near Bongcheo…

On the thick rosu katsu, the crust stays crisp through the last bite instead of going soggy on one side. Rosu is loin w…

There are just 13 counter seats in this half-basement room near Exit 8 of Hapjeong Station, and the cutlets are breaded…

The name is simply the shop's lot number in Cheolsan-dong, 448, and this is the original branch. Staff take orders from…

Tonkatsu comes in small, medium and large, ordered at a kiosk; you carry the tray to your table and return the dishes y…

Instead of plain rice, the self-serve bar offers gondre namul bap (rice cooked with thistle greens), plus scallion kimc…

Pork cut thick sits inside a light coating that fries up crisp without leaving much grease. For hire katsu, the tenderl…

Whole sesame seeds come to the table, and the meal starts with grinding them into the dipping sauce. The loin cutlet ke…

Wet panko gives the cutlets at this Ichon original a tall, craggy crust. Hirekatsu (pork fillet) and rosukatsu (loin) c…

Thick cutlets of American pork come with rice, soup and salad in a single set menu near Yonsei University, and the only…

Moving across the street gave the original Datjjang Donkkaseu in Bangbae-dong room for about 80 seats in a clean, black…

Meals begin the old diner way, with a plain cream soup you shake pepper over, before a pork cutlet arrives under sweet,…

Jeju black pork is fried three ways here: sirloin, tenderloin and cheese. Instead of sauce, the plate comes with pink s…

The soup that opens the meal has finely chopped mushrooms in it, enough to give it some bite. The modeum jeongsik sets…