Matsumura Tonkatsu Bonjeom 마쯔무라돈까스 본점

Since 1997 this Changdong basement shop has coated pork in breadcrumbs it grinds coarsely itself, frying to a craggy, crisp shell. Unlike today's pink, low-temperature katsu, the meat is cooked through the old way while staying moist. Hire katsu (tenderloin) is lean and fine-grained, while chicken katsu turns out moister and softer than the hire. At the table, grind sesame in a small bowl, pour in tonkatsu sauce and add a little mustard. Rice, soup and cabbage are refillable. The room near Changdong Station Exit 2 is cramped, and when every seat is taken, diners order first and wait on a narrow stairway.