# Gwangjin udon restaurant: 48-hour noodles at Kosi - By Damdam (https://superchart.com/en/@damdam-notes/) - Written Sep 12, 2026 - Updated Sep 13, 2026 - Local places › Restaurants › Gwangjin, Seoul - Sponsored: This post was written with support for a visit to the restaurant. - English edition: https://superchart.com/en/@damdam-notes/konji-konkuk-cold-udon-cheese-cutlet/ - Also in: [한국어](https://superchart.com/ko/@damdam-notes/konji-konkuk-cold-udon-cheese-cutlet/index.md) ## In short Kosi Konkuk University Branch is a Japanese restaurant in Gwangjin, Seoul, serving house-made cold udon and tonkatsu near Konkuk University Station. After a long train ride, we ordered tori ten bukkake udon, cheese tonkatsu, and vegetable tempura—and even this cold-noodle skeptic was wowed by the springy noodles. A filling lunch so satisfying, we skipped dinner. ## Good to know - **Hours**: Daily 11:10–21:00 - **Break time**: 15:00–17:00 - **Last order**: 20:30 - **What we ordered**: Cheese tonkatsu, tori ten bukkake udon, vegetable tempura *as written by the visitor on Sep 12, 2026* ## House-made udon near Konkuk University Station The last time I was in Seoul for a lightning-fast stay of about seven hours, I still had to eat—because food may be one of life's biggest goals, after all. So here comes a quick review of the boundless (food) emotion I found at a great restaurant near Konkuk University Station in Seoul. Kosi Konkuk University Branch. Not the Korean Series, haha. It is also famous around Konkuk University for tonkatsu, but above all, it is an udon spot introduced on the show Master of Living as a master of rolling udon noodles 👨🦳 ![Introduction to the Master of Living udon noodle-rolling master](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-01-6tdzq-900.webp) Daily 11:10–21:00 (break time 15:00–17:00) (last order 20:30) ![Kosi Konkuk University Branch business hours](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-02-1pgja-900.webp) ![Kosi Konkuk University Branch hours and information](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-03-13uqe-900.webp) After such a long train ride, I was beyond hungry—almost dizzy, honestly—but this welcoming menu at least eased that dizziness 🤵🏻♂️ Kosi's signatures, tonkatsu and house-made cold udon, brought us right back to life. ![Kosi signature tonkatsu and cold udon menu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-04-snzvi-900.webp) Wow, this was almost my first time seeing a Master of Living certification plaque 👏👏 And yes, the cold udon we ordered really did have next-level bounce 👏👏 - Cheese tonkatsu - Tori ten bukkake udon - Vegetable tempura ![Master of Living certification plaque and ordered dishes](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-05-1gx62-900.webp) ## An excellent choice, even for someone who does not prefer cold udon Ta-da~ My order: tori ten bukkake udon. To borrow the menu description, it is cold udon mixed with chilled tsuyu (Japanese soup base) and topped with crispy fried chicken thigh. I am not normally much of a fan of anything with a “cold” concept, but R said we absolutely had to have this place's signature dish. As a food blogger, it was a suggestion I could not escape 🥷 And I cannot deny that it turned out to be an excellent choice! ![Tori ten bukkake udon](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-06-169y0-900.webp) ![Signature tori ten bukkake udon](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-07-5ha4w-900.webp) At this house-made udon and tonkatsu restaurant recognized by Master of Living, I got to experience that reputation in full 🧐 Their udon noodles reportedly take 48 hours to complete. They use just three ingredients—salt, water, and flour—and go through aging and a second aging process 🫢 It is the traditional Japanese Sanuki method, and the noodles' chew and elasticity are very, very charming 👏👏 (Next-level enough to earn a “very, very.”) ![48-hour aged house-made udon](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-08-15h64-900.webp) ![Chewy Sanuki-style house-made udon](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-09-1uiqj-900.webp) I poured on plenty of tsuyu and ate the springy udon with a slight buckwheat-soba vibe. Wow~ it sat somewhere between sweet and savory-salty, with a full hit of umami. ![Springy cold udon with tsuyu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-10-3d0zb-900.webp) ![Sweet-savory cold udon with tsuyu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-11-1fi6v-900.webp) As a side, the vegetable tempura was great because the vegetables still had texture rather than turning mushy, and it was clean-tasting without too much oily flavor. And the real kick for me was the chicken karaage on top of this cold udon. Be warned: the juices flow freely, and it is seriously nutty and savory. That is why I kept inhaling the tender, moist chicken. ![Vegetable tempura and chicken karaage topping](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-12-1er3g-900.webp) ![Moist fried chicken karaage](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-13-1icfl-900.webp) The tori ten bukkake udon came with yubu chobap (seasoned rice in fried tofu pockets), too. It was packed firmly with rice, giving me more than enough reason to finish completely full. ![Tori ten bukkake udon and yubu chobap](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-14-1t2am-900.webp) ![Fried tofu rice pocket filled with rice](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-15-114gd-900.webp) ## Handmade cheese tonkatsu overflowing with cheese This is the cheese tonkatsu R ordered. As a well-known cheese lover, R picked this the moment they saw the menu, and first things first: beware of the overflowing cheese. The menu says it is Korean pork generously filled with mozzarella, and that description could not be more spot-on. ![Mozzarella cheese tonkatsu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-16-ewqa5-900.webp) ![Cheese overflowing from cheese tonkatsu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-17-8c4y5-900.webp) Watching big eater R happily inhale it made me feel proud of the Konkuk University Station restaurant I had suggested. “Thick yet tender” may sound a little contradictory, but it suits this handmade cheese tonkatsu remarkably well. ![Thick and tender handmade cheese tonkatsu](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-18-x9ufn-900.webp) ![A filling lunch on a Seoul day trip](https://img.superchart.com/images/konji-konkuk-cold-udon-cheese-cutlet/konji-konkuk-cold-udon-cheese-cutlet-19-1l3hx-1200.webp) A vivid on-site record of a hearty lunch for aging youths on a chaotic Seoul day trip. This one meal was so filling that we skipped dinner that day—what a substantial lunch. There is a reason this Konkuk University Station restaurant has a wait. ## Where it is - Kosi Konkuk University Branch (코시 건대점) - 197 Achasan-ro, Gwangjin-gu, Seoul, South Korea - 서울특별시 광진구 아차산로 197 1층 - 37.5419061, 127.0654995 - Google Maps: https://www.google.com/maps/search/%EC%BD%94%EC%8B%9C%20%EA%B1%B4%EB%8C%80%EC%A0%90/@37.5419061,127.0654995,17z --- Superchart · https://superchart.com/en/@damdam-notes/konji-konkuk-cold-udon-cheese-cutlet/ · https://superchart.com/llms.txt