House-made bukkake udon to share at Kosi, a Konkuk Univ. udon shop

I went to Kosi Konkuk University Branch, a spot in Konkuk known for its self-made noodle udon and katsu. 🥢

Where is Kosi Konkuk University Branch, and when is it open?

Kosi was featured on SBS's Human Documentary Life's Masters, and is apparently famous as a favorite spot of actor Kim Seung-soo. It's a place where you can taste udon made fresh every day from dough aged for 48 hours.

• 📍 197 Achasan-ro, 1st floor, Gwangjin-gu, Seoul, South Korea (about 4 min walk from Konkuk Univ. Station Exit 1)
• 🕖 Daily 11:10 - 21:00 (last order 20:30)
• * Break time 15:00 - 17:00
• 🅿️ 1 hour free parking in front of the restaurant

You don't need to hunt through complicated alleyways from the station — just walk straight along the main road from Konkuk Univ. Station Exit 1 and you'll find it quickly, so it's easy to access. Kosi looks clean and tidy from the outside too!

How wide is the udon menu at Kosi Konkuk University Branch?

Udon and katsu are the signature dishes, and maybe that's why the udon varieties were so extensive..! Cold udon, hot udon, tori-ten bukkake udon, self-made noodle bukkake udon, kama bukkake udon, kitsune udon, kama butter udon, zaru udon, mazesoba udon, ebi tempura udon and more.. I'd never seen such a wide range of udon menus before. 👀

The interior was neatly arranged with tables, good for a meal. Maybe because the tables are wide, it was nice to eat comfortably.

What we ordered was the self-made noodle bukkake udon (₩9,000) and the handmade cheese katsu (₩12,500). Everything was big and looked so appetizing. 🤤

House-made bukkake udon, 9,000 won: how were the noodles?

Self-made noodle bukkake udon

The udon noodles were especially thick and springy, so their presence was unmistakable the moment the dish arrived! Apparently the udon is made in the traditional Sanuki style, which is why the noodles are so chewy and elastic. Since they're self-made noodles, the dough is aged for 48 hours and freshly made every day. Fried tofu sushi (yubu-chobap) came along with it too, so it wasn't just noodles — I could pair it with rice for a more filling meal.

They say 'Kosi' means the pleasure of chewing, and true to the name, the noodles really did have a great chew, so both my friend and I enjoyed it. ❣️

Bukkake means 'poured over' — it's a cold soy-based udon where you pour the tsuyu (dipping sauce) right over the noodles, so I could fully feel the chewy, elastic texture of the noodles! My friend especially said the tsuyu was really delicious! Apparently they source anchovies and kelp directly from Namhae and brew the broth themselves, and boil soy sauce imported from Japan to add depth — they pay attention to both ingredients and cooking process.

Handmade cheese katsu, 12,500 won: does the mozzarella stretch?

Handmade cheese katsu

My friend ordered the cheese katsu. It's a handmade katsu made from domestic pork sirloin, trimmed fresh daily and fried to order. We shared the udon and katsu together. I don't usually eat katsu often, but it suited my taste better than expected, and I enjoyed it a lot!

The cheese katsu in particular was really delicious because it was packed with natural mozzarella cheese. 🧀 Since it's fried right when ordered, the cheese stretched out beautifully.

Even one piece of katsu was so big we split it into several bites, and we ate until we were full! 🫠 You can also dip it to your taste in the accompanying sauce, red salt, and wasabi.

Is Kosi Konkuk University Branch good for sharing between two?

True to a restaurant featured on Human Documentary Life's Masters, Kosi felt like real care went into everything from the ingredients to the noodles! The udon had great chewy, self-made noodles and a good tsuyu, while the cheese katsu was big and packed with natural mozzarella for a filling meal. If you want to enjoy chewy self-made noodle udon and handmade katsu in Konkuk, I recommend Kosi! 🥢