Mos Kitchen 모스키친

Fried at low temperature, the pork cutlets come out with a pale golden, light crust. The sang-roseu katsu puts three pieces from different pork cuts on one plate, and it often sells out early. A thick-cut pork neck katsu, aged for 100 hours, is sold as a side and runs juicy. Yeosu mustard-leaf kimchi and salted squid cut through the fat, and rice, soup, salad and side dishes are all refillable. The sign now says Mos Donkatsu, though map apps still list Mos Kitchen.