Cheonan katsu spot with high chairs and curry king cutlet: Jinsim Wang

Hi everyone, it's Wooji's mom :)

After a day out in Cheonan, I was trying to figure out where to have lunch — I wanted somewhere with parking, a spacious dining room, a baby chair, and donkatsu (pork cutlet) that's always good. That's how I found Jinsim Wang Donkatsu Cheonan Buldang. It had been a while since I had king-sized donkatsu and I was so satisfied, so let me share!

Where is Jinsim Wang Donkatsu Cheonan Buldang, and what are the hours?

Jinsim Wang Donkatsu Cheonan Buldang is at 26 Buldang34-gil, 1F 101, 102, 104, Seobuk-gu, Cheonan-si, Chungcheongnam-do. It's open daily 11:00–21:00, with a break time of 15:00–16:30 and last order at 20:30. Parking is available.

We parked and went in — the place is really big!

Once inside, the tables were spaced out generously so it felt comfortable and airy — a great menu to eat with kids, so there were a lot of families. Donkatsu is a crowd-pleaser, so it'd also work well for a date or a lunch with coworkers.

Menu and signature cutlets at Jinsim Wang Donkatsu

Here's the menu. There's a good variety — cutlets, noodles, rice dishes, sides — so you can mix and match. Jinsim Wang Donkatsu uses only Grade 1 certified Korean pork loin, aged daily, breaded daily, and fried in-house — real donkatsu made fresh. Made from scratch with fresh ingredients and a patented house-made sauce, you could really feel their sincerity (jinsim) toward donkatsu.

Every table has a table-ordering tablet, so you can browse menu photos and pick — handy. There's also a self-bar guide, wifi info, and a Naver receipt review event running.

The signature dishes, apparently, are: the Jinsim Wang Double Donkatsu — two 25cm oversized loin cutlets plus their special sauce; the Cheese Waterfall Donkatsu, where cheese pours out like a waterfall every time you cut it; and the Jinsim Wang Jjolmyeon, a fantastic combo of chewy noodles and their patented house-made sauce.

We ordered the Jinsim curry king cutlet, the cheese waterfall cutlet, and a Cider Zero.

Unlimited soup at the self-bar and a self-packing counter

Here's the self-bar. There were extra utensils including kids' cutlery, plus lettuce, pickled radish, kimchi, and ssamjang (dipping sauce).

Next to the self-bar there was also broth and soup. At old-school Western-style donkatsu places the soup portion always felt a little stingy, but here it's self-serve so you can go back for more, and the bowls themselves are large enough to fill you up — haha!

There's also a self-packing counter so you can take home leftovers, and delivery is available too, so you can enjoy it anywhere — I wished it were closer to home or work!

There's also a restroom in the building.

Besides the country-of-origin sign, there were checklists for opening, break time, and closing, which gave me a lot of confidence that the place is run really systematically.

Lunch with a baby: high chairs and soup at Jinsim Wang Donkatsu

While we were looking around the place, our food came out!

To eat everything while it was hot, we quickly brought over broth, soup, and side dishes from the self-bar.

Wooji was snacking away happily in the baby chair!

It was also mealtime for Wooji, so we sprinkled furikake we'd brought over the rice — she loved the soup too, so we fed her that alongside.

How does the Jinsim curry king cutlet taste?

Here's the Jinsim curry king cutlet. The size is seriously huge — haha! And can you see how rich the color of the curry is? It went so well together and tasted great.

Cheese waterfall cutlet and katsu in lettuce wraps

Next is the cheese waterfall cutlet. This is the first time I've seen a cheese cutlet this big... amazing, haha. When you cut it in half, cheese keeps flowing out like a waterfall that won't stop. And Jinsim Wang Donkatsu's signature move — the lettuce wrap! First time trying a cutlet wrapped in lettuce, and it completely cut through the richness — such a treat. If you visit, definitely try the wrap, haha!

The meat had zero gamey smell and was so tender that I looked into why — apparently it's aged for 72 hours, the batter is made fresh in-store every day, it's fried the moment it's ordered, and fried at an optimal 170°C so the outside is crispy and the inside stays juicy, finished with a special sauce made from fresh fruit. Plus, instead of plain breadcrumbs, they use wet breadcrumbs so the coating comes out in a pretty snowflake pattern — a treat for the eyes as well as the mouth. It's a dependable dish that's good no matter when you eat it — highly recommend!