Kawakatsu Hapjeong 카와카츠 합정점

The Hapjeong branch also goes by Otoko, Japanese for man, and its tokurosu katsu is anything but delicate. About 240 grams of pork loin is cut thick and finished in the oven so it cooks evenly to the center, giving a bite you tear into, the opposite of the soft, pink rare-style katsu now in fashion. The fat-capped top stays juicy while the lean underside can turn dry. Pepper, olive oil, Himalayan salt and pickled mountain chilies on the side let you change things up between pieces, and the hire-katsu (tenderloin) or mixed katsu is lighter for anyone wary of rich fat.