Tonkatsu combo set with cold soba in Jungnang: Katsu Monster Myeonmok

I was on a business trip out to Uijeongbu, way out there, and stopped by Katsu Monster on the way back for lunch — a spot near Seoil University that's apparently a local favorite. I love tenderloin katsu and suddenly craved it, so I went, and honestly the tenderness and crunch were both fantastic. Out of the tonkatsu places I've tried around Myeonmok-dong, this one really satisfied me, so I wanted to introduce it.

Katsu Monster Myeonmok: location, hours, and parking

• Address: 25 Sangbong-ro, 1st floor, Jungnang-gu, Seoul, South Korea
• Hours: 10:00 ~ 21:00
• Break time: 15:00 ~ 16:00
• Parking: No dedicated lot — I parked on the street.

An exterior with the feel of a rural Japanese village

Walking up to the place, the exterior alone gives off the feel of a quiet rural village in Japan. It's a serene-looking storefront, so the atmosphere is great. I traveled to Japan earlier this year, and it brought back a little of that memory, which put me in a good mood.

Waiting, seating, and tablet ordering

There aren't that many tables, so you might have to wait, but a menu board is set up so you can browse while waiting, which was nice. I happened to arrive after 1pm, in between stops on my work trip, so I got seated right away without any wait.

You order from your seat using a tablet, which made things more convenient, and the menu descriptions were clear.

All the tables in the restaurant are set up in a booth style, which seemed perfectly suited to fitting as many people as possible into a compact space. I ordered the solo set menu — the one that comes with mixed katsu and cold soba.

Mixed katsu with both tenderloin and loin

The mixed katsu at Katsu Monster, the Seoil University favorite, came as a combination of tenderloin and loin cutlets. It also comes standard with a light broth soup and salad, with salad available as an add-on. I personally eat tenderloin tonkatsu often because I love how tender it is, but I'd heard so many good reviews about the loin here too that I decided to order the mixed version.

How to tell doneness and spot the pinking phenomenon

• Texture: Fully cooked meat has a firm, springy grain, while undercooked meat feels mushy or slippery.
• Juices: Juices from properly cooked meat run clear when pressed, while undercooked meat releases reddish or cloudy liquid.
• Smell: Properly cooked meat has a savory aroma; a strong raw smell can mean it's undercooked.
• Temperature: Chicken and pork are safely cooked once the core temperature reaches at least 75°C and holds for over a minute.

— based on a Naver search reference —

A solo set so generous I couldn't finish it

I'm usually not someone people describe as a light eater, but I still felt bad leaving so much of the solo set behind at Katsu Monster, the Seoil University favorite. That's how generous the set was. Even the cold soba that comes with the set — I expected a small portion, but it came in the full-size portion by default.

Japanese curry added as a side

I love Japanese curry, so I added it as a side, and the thick curry was fantastic with the rice and for dipping the tonkatsu into. I think anyone coming to check out this Myeonmok-dong favorite would probably be happy with it too.

Cheese katsu I'd like to try next time

It was even better that this was a place in Myeonmok-dong with parking available and delicious tonkatsu. It's the kind of place that cooks each order fresh once you place it, so it can take a little time, but the food is that much tastier for it.

They also have cheese katsu on the menu, which I'd like to try if I visit again. I haven't come across anywhere as good since I first tried cheese katsu at Yeondon a while back, but after tasting the regular tonkatsu here, I have a feeling this place could be good too.