Gwanggyo gyukatsu that stays tender when grilled slowly: Gyuen-dang

I was craving gyukatsu, so I looked around and ended up at Gyuen-dang Avenue France Gwanggyo Branch.

I visited after making a Naver reservation, and sure enough, the reserved seat sign was right there on the table.

Looking at the CatchTable waiting kiosk at the entrance, I could tell this place usually has a decent line — good thing I reserved ahead.

What kind of place is Gyuen-dang Avenue France Gwanggyo?

Gyuen-dang is a restaurant built around fire and grills, where you cook your own meat.

Walking in, the space felt clean and polished, but clearly centered around dining at the grill.

Since you grill the gyukatsu yourself at the table's charcoal grill, you can cook your meat exactly the way you like it.

That day I ordered sirloin gyukatsu and brie cheese omurice.

Does the sirloin gyukatsu stay tender when grilled a long time?

Sirloin gyukatsu (채끝규카츠)

It's described as the most classic gyukatsu, sirloin with deep meaty flavor finished with teriyaki sauce.

As soon as the meat came out, I grilled one piece first.

But being impatient, I ate it the moment the outside browned. That first piece was definitely seared outside, but almost raw inside. The meat was cold. Haha.

From the second piece on, I let go of my impatience and grilled slowly.

The flames were roaring, but it needed way longer on the grill than I expected.

I grilled it until I thought, this is going to be dry for sure — but it was surprisingly tender going down.

Dipping the well-grilled sirloin in sauce, the meaty flavor came through along with the sauce's sweetness.

At first I wasn't sure how to grill the meat, but after a few pieces, grilling it myself turned out to be genuinely fun.

What does the brie cheese omurice taste like?

Brie cheese omurice (브리치즈오므라이스)

And the brie cheese omurice I ordered out of curiosity because it sounded unusual.

I've seen hamburg steak omurice plenty of times, but brie cheese omurice was a first. According to the menu description, it's a Japanese-style omurice where the creamy flavor of brie cheese melts into the egg.

I thought this deserved a video, so I asked my husband to cut the omurice open. But... take a look at this. It was a fail. Haha.

I should have held the phone myself and let him cut. Did the knife even touch the omurice? Haha.

The scene I hoped for didn't happen, but looking inside, there was a whole piece of brie cheese in there.

I also tried to film the sauce being poured, but the moment I looked away, my husband just dumped it all at once. Jesus.

The warm, melted brie cheese and the omurice went really well together.

An omurice with a whole piece of brie cheese inside! I'm used to cheese in omurice, but with brie cheese, the flavor was richer and creamier.

It was a treat quite different from the omurice I usually eat.

Parking and payment at Gyuen-dang

Being located inside Avenue France Gwanggyo made parking easy. Parking was provided for a full 4 hours, plenty of time to eat and look around the area afterward. Also, since it's a Naver Connect store, I paid any extra charges through Naver Pay.

Having reservation, parking, and payment all handled through Naver was surprisingly convenient.

Is Gyuen-dang worth it for gyukatsu near Ajou University?

I started off impatient and ended up with a cold bite of meat, haha, but from the second piece on I grilled slowly, and the process of cooking it myself turned out to be pretty fun. The sirloin gyukatsu stayed tender even after long grilling, and the brie cheese omurice was a novel combination worth trying as a treat. Since this place usually has a wait, making a Naver reservation before visiting seems like the way to go.