Pork loin katsu soba set at a Yongin tonkatsu spot: Myeonsikdang

I had some errands near Sujigucheong Station and suddenly remembered a place I'd been to before. I'd had ramen here once, and both the broth and the noodles stuck in my memory for a long time. So naturally, I found myself heading back to Myeonsikdang Suji Government Office branch.

But every time I come here, the menu makes me agonize. I want the ramen again, but the tonkatsu catches my eye too, and now I'm curious about the butadon as well. After a long deliberation, this time I ordered the handmade pork loin katsu soba set and the large kimchi butadon.

How thick is the handmade pork loin katsu?

The moment the food arrived, my eyes went straight to the tonkatsu. I didn't expect to find such a thick cutlet at a restaurant near Sujigucheong Station, but looking at the cut cross-section, the loin was seriously thick.

The golden-fried exterior had visible breadcrumb texture, and just looking at it you could tell it would be crispy. Taking a bite, the coating shattered lightly and crisply, revealing the thick loin underneath. Even though the meat was thick, it wasn't tough — it chewed cleanly and tenderly, which I loved.

What I liked even more was that it wasn't just the breading bulking things up — the meat properly filled it out inside. Considering it comes with rice, cabbage, and soba, the value for money felt pretty great too.

Does tonkatsu with cold soba work as a set?

The handmade pork loin katsu soba set is fun because you get to alternate between warm katsu and cool soba. If you can't decide between tonkatsu and noodles at a restaurant near Sujigucheong Station, this combo is a welcome answer.

The soba comes as deep-colored buckwheat noodles sitting in a cold broth, topped with grated radish and chopped scallions. Lifting the noodles with chopsticks and slurping them up, the strands were smooth and springy, with broth clinging moistly along.

The broth was salty with a rich savory depth, and mixing in the grated radish made it go down even more cleanly. The buckwheat's nutty flavor came through subtly too. After eating the crispy katsu, a bite of soba refreshed my palate, and I kept reaching back for more katsu.

Inside the large kimchi butadon

The large kimchi butadon (pork rice bowl) was hearty just from the look of it. A big bowl was generously filled with rice and meat, piled high with kimchi, onion, scallion, and crispy garlic chips.

Mixing it up and taking a big spoonful brings rice, meat, and kimchi together all at once. The savory, salty richness of the meat mingled with the spicy, tangy kimchi, and I didn't get tired of it even after eating a lot.

The garlic chips on top were the real highlight — biting into the soft rice and meat and then hitting that crisp crunch, with the garlic aroma layered on, made every spoonful feel much richer.

Worth coming back for the ramen?

I came back to Myeonsikdang Suji Government Office branch near Sujigucheong Station because I remembered how good the ramen was, but this time I properly tried the handmade pork loin katsu soba set and the large kimchi butadon.

The tonkatsu with its striking thick loin, the cool and nutty soba, and the butadon piled generously with kimchi and meat — every dish had its own charm. The tonkatsu in particular felt like great value considering its thickness and the full set composition.

Next time I go, I'll probably spend ages again deciding whether to have that delicious ramen once more, or pick something I haven't tried yet.

This is the kind of place that comes to mind when you want to enjoy ramen, tonkatsu, soba, and butadon all in one spot near Sujigucheong Station. With so many menu options, there's fun in picking something different each visit, and it's also a satisfying, filling meal. I'm already curious what I'll try next time.