Katsuomoi Hongdae 카츠오모이 홍대

Deungsim katsu has a band of fat beside the lean meat that tastes nutty, and ansim katsu, cooked to medium, is softer. Even one group ahead can mean a wait of 30 minutes or more, as a single chef handles everything from orders to frying. Order at the kiosk, then fill seats from the left, where the counter gives a view of the pork being trimmed and fried. White truffle salt, Himalayan salt, fresh wasabi and myeongyi pickled leaves let each piece taste different. Rice and soup are refilled when you ask, and warm tea is set out even in summer.