Pork cutlet restaurant in Yongsan: two cutlets and soup at Onjeong

I went to Yongsan Donkatsu Onjeong Gyeongyang Sikdang, Yongsan branch (용산돈까스온정경양식당 용산점), craving the Gyeongyang-style pork cutlet that comes with soup. We ordered one Gyeongyang donkatsu (Korean Western-style pork cutlet) and one yubu-eomuk udon (udon with fried tofu and fish cake) to share.

How do I get there from Hyochang Park Station, and is parking available?

The restaurant is in Unit 107 on the first floor of Building B at Richensia, 341 Baekbeom-ro, Yongsan-gu, Seoul. It was about a 7–8-minute walk from Exit 5 of Hyochang Park Station.

Parking in the building's basement levels 2 and 3 was supported free of charge for up to two hours.

According to the original post, the hours are Tuesday through Sunday, 11:00–21:00. The break is 15:00–16:30, last order is at 20:00, and the restaurant is closed every Monday.

Is there seating for solo diners or families with children?

The interior was neat, with warm burgundy accents. When I visited, there were many family groups with young children.

There was seating for one, two, and four people. It felt comfortable for eating alone, as well as for sitting and talking over a meal with friends or a partner.

What pork cutlet varieties and set meals are available?

Along with the Gyeongyang-style cutlet, there were spicy pork cutlet, cheddar cheese pork cutlet, and curry pork cutlet. Udon and side dishes were also available, along with set meals pairing pork cutlet with udon or buckwheat noodles.

Can I get more rice and side dishes?

I could take as much additional rice and basic side dishes as I wanted from the self-service bar. I liked being able to get more rice if I ran short while eating the pork cutlet.

Water was also self-service.

How were the Gyeongyang-style pork cutlet’s components, flavor, and portion?

We ordered the Gyeongyang-style pork cutlet and yubu-eomuk udon. The original post lists the prices as 13.0 and 9.0, respectively.

The Gyeongyang-style pork cutlet came with soup and katsuo jangguk (bonito broth).

A light layer of sweet, nutty demi-glace sauce covered the crisp breading. The meat was a good thickness and not tough, so it was tender to eat. The cabbage salad served alongside it made it easy to finish the meal.

The plate came with two large pork cutlets, so the portion was generous.

The basic side dishes were danmuji (pickled yellow radish) and kkakdugi (cubed radish kimchi).

The restaurant says it uses same-day-trimmed Dodram Korean pork, manages its frying oil daily, and cooks with a continuous frying system. When I ate there, the fried coating also tasted clean.

How was the yubu-eomuk udon with the pork cutlet?

The udon had plenty of fried tofu and round fish cake balls. The broth tasted deep and savory, and I thought the udon alone would be filling.

The noodles were chewy, while the broth was hot and clean-tasting. Sipping it between bites of pork cutlet cut through the richness, so I was glad we ordered them together.

It was a filling meal of Gyeongyang-style pork cutlet served with soup. With two cutlets plus extra rice and side dishes available, the portion was satisfying, and sharing the yubu-eomuk udon alongside it worked well.