Gwanggyo gyukatsu lunch cooked step by step on a hot stone: Gyuen-dang

I wanted a good Japanese lunch in Gwanggyo today, so I headed to Gyuen-dang Avenue France Gwanggyo Branch! I already love gyukatsu, so while looking for a good gyukatsu spot in Gwanggyo I found this place. Since one dish alone felt like not enough, I ordered two — tenderloin gyukatsu and sirloin gyukatsu 🥩

Where is Gyuen-dang Avenue France Gwanggyo, and what are its hours?

Gyuen-dang Avenue France Gwanggyo Branch / 1F basement, cb19-20, 85 Centraltown-ro, Yeongtong-gu, Suwon, Gyeonggi-do, South Korea / ⏰11:30-22:00 / 🅿️Avenue France B2 D24 zone recommended for parking

Gyuen-dang is located inside Avenue France Gwanggyo, so it was easy to find. Avenue France has all kinds of restaurants and cafés, so it's nice to walk around before or after a meal, and it would work well as a lunch spot if you have plans in Gwanggyo.

The interior was clean and comfortable overall. It felt like a great fit for lunch with a friend or a date. So if you're looking for a lunch spot in Gwanggyo, I'd recommend it!

Grilling your own gyukatsu on the hot stone at Gyuen-dang

The meat came out looking delicious in its signature crispy gyukatsu breading. The charm of gyukatsu is that it doesn't arrive fully cooked from the start — you grill it yourself on a hot stone to your own taste.

I put pieces on the stone as I ate them, lightly grilling each one 🔥 The meat was clearly on the tender side, so when lightly cooked, the moist, soft texture really came through.

Grilling it lightly on the stone brought out a savory aroma, and eating it with rice made for a satisfying meal. If tenderloin feels soft and mild, sirloin is more about enjoying a richer meat flavor!

How does changing the doneness change the beef?

With the hot stone set up, you just put on as much as you want to eat and grill it to your preference. I first tried it lightly seared, then a bit more cooked the next round — there was real fun in finding the doneness that suited my taste.

Tenderloin vs sirloin gyukatsu: what's the difference?

Sirloin has a somewhat richer natural meat flavor than tenderloin and a firmer texture, so it was great for enjoying the meat's flavor the more you chewed.

Especially when dining with others, everyone might prefer a different level of doneness, so it's nice that grilling it yourself lets each person eat it their own way. Being able to eat the crispy breading and warm meat right off the stone meant it stayed delicious to the very last bite.

Gyukatsu isn't just about the meat — it comes with rice too, so it made for a satisfying lunch. Dipping the meat in sauce was tasty, and it also went well with rice, so I tried eating it several different ways. Switching between tenderloin and sirloin especially meant that even though it was the same gyukatsu, the texture differed by cut, so it never got boring. Recommended if you're looking for a lunch spot in Gwanggyo!

The restaurant was also clean and comfortable, so it worked well for lunch with a friend or a date, and being inside Avenue France meant I could head to a café afterward too. If you're craving Japanese food in Gwanggyo and want something a bit different from the usual lunch options, give the gyukatsu at Gyuen-dang Avenue France Gwanggyo Branch a try!