Pork cutlet restaurant in Yongsan: two pieces at Onjeong

Where did I have a solo Western-style pork cutlet lunch in Yongsan?

I tend to seek out gyeongyang donkatsu (Western-style pork cutlet) because I prefer it to thick Japanese-style tonkatsu. While I was in Yongsan, I had lunch at Yongsan Donkatsu Onjeong Gyeongyang Sikdang, Yongsan branch (용산돈까스온정경양식당 용산점), near Hyochang Park Station.

Where is the restaurant, and what was it like?

The restaurant is on the first floor of Building B at 341 Baekbeom-ro, Yongsan-gu, Seoul. I walked there from Namyeong Station on Line 1. It was my first time walking around this neighborhood, so it felt like I was traveling; after the meal, I walked along the Gyeongui Line Forest Trail to Gongdeok Station.

I visited on a rainy day. It was easy to find on the first floor of a mixed-use residential building.

Inside, it felt clean and cozy.

What did I order, and how much was it?

I ordered the signature gyeongyang donkatsu for ₩13,000. There were also sets paired with udon or buckwheat noodles, but I chose the gyeongyang donkatsu because it came with two pieces. Yubu eomuk udon (fried tofu and fish cake udon) and cheonggyul cold buckwheat noodles were also available as individual dishes.

A notice said that they use only Dodram Korean pork. Other pork cutlet options included spicy pork cutlet, curry pork cutlet, and cheddar cheese pork cutlet.

Can you have extra rice and side dishes?

There is a one-order-per-person policy, and rice and side dishes were included. If I wanted more, I could use the self-service corner.

How did the two-piece pork cutlet taste?

When I eat pork cutlet, I pay attention to any oily taste from the frying. Here, it tasted crisp and clean, so it seemed that the frying oil was well managed.

Rather than one large piece, the gyeongyang donkatsu came as two pieces. It was not overly seasoned, and its crisp coating and clean flavor reminded me of homemade pork cutlet.

What were the soup, sauce, and sides like?

Soup was served with the gyeongyang donkatsu. To me, it tasted better than the inexpensive cream soup I usually imagine.

The pork cutlet sauce was fairly light in color. It reminded me of tomato pasta sauce, tasting like a blend of tomato sauce and pork cutlet sauce.

Kkakdugi was also served as a side. I like having kkakdugi with gyeongyang donkatsu, and it went well with the meal by cutting through the fried richness.

There were also morning rolls, which I like to eat with gyeongyang donkatsu.

How much could I eat alone, and what did I do with the leftovers?

I cut one piece of pork cutlet into bite-sized pieces. After enjoying its crisp, nutty flavor, I dipped it in the sauce as well.

For me, the two pieces were too much to finish at once. I ate one piece at the restaurant and packed the remaining piece to take home.