Tonkatsu in Mapo: Crazy Katsu & More - 10 Local Picks

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

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

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

Deungsim katsu has a band of fat beside the lean meat that tastes nutty, and ansim katsu, cooked to medium, is softer.…

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

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

The Hapjeong branch also goes by Otoko, Japanese for man, and its tokurosu katsu is anything but delicate. About 240 gr…

Coarse panko shatters loudly around thick pork that is cooked firm yet stays juicy inside. The deungsim-ansim set (loin…

Two kinds of katsu can share one plate as a half-and-half order, and each comes with its own sauce. Ordering a set with…

Old-style gyeongyangsik donkkaseu, the Korean take on a Western pork cutlet, comes here with house-made cream soup and…