Yesterday's Curry 어제의 카레

The curry is thick with melted onion and spices, and black pepper comes through clearly. The loin katsu curry uses a thick pork loin with its fat cap left on, fried in a thin crust with a faint smoky note; the tenderloin katsu is leaner and softer. Try one piece with Maldon salt, the next with wasabi or hot mustard, and the last dipped in curry. Extra curry sauce is refilled on request. The shop sits down a Bogwang-dong alley near Itaewon with only a few seats, so even right at opening there may be a wait.