Mechakucha Gwangjang Branch 메차쿠차 광장점

Every table has a small mortar for grinding sesame seeds into the katsu sauce. Deungsim-gaseu, the rosu katsu, is fried pork loin with its fat, hire katsu uses soft tenderloin, and the Jangga assorted platter adds fish cutlet and fried shrimp to both pork cuts, with tartar sauce for the seafood. Cordon bleu hides melted cheese inside the pork. The nabe sets add a hot pot and a tenderloin cutlet: kimchi nabe with kimchi udon, jjamppong nabe with spicy broth and bean sprouts, and tempura nabe in bonito stock. The shop now trades as Jangga Mechakucha and has run from the same basement spot in Guui-dong for over 25 years.