Gunpo pork cutlet sets with udon: Onjeong Gyeongyangsikdang

Where is it in Sanbon’s academy district, and what is parking like?

Onjeong Gyeongyangsikdang Sanbon Academy District Branch (온정경양식당 산본학원가점) is a pork cutlet restaurant behind Sanbon’s academy district, in the former convenience-store spot. Its yellow sign was easy to notice, and it looked cozy from outside.

The address is 5-11 Sanbon-ro 386beon-gil, Samdae Building, 1F, Unit 103, Gunpo-si, Gyeonggi-do, South Korea. The hours recorded in the original post are 11:00 to 21:00, with regular closure every Monday. Parking was inconvenient: there were hardly any spaces in the nearby alleys, and parking was not allowed in front of the restaurant because it is a child protection zone.

How do the basic pork cutlet and noodle sets differ in price and portions?

The basic gyeongyang-style pork cutlet costs ₩13,000 and comes with two flat Korean pork cutlets, soup, bread, rice, and more. The udon & gyeongyang-style pork cutlet costs ₩14,500. It is only ₩1,500 more than the basic dish, but the noodle set includes one pork cutlet. Having noodles and pork cutlet together was filling enough for me.

What does the restaurant say about frying and the self-service bar?

The restaurant says it uses meat prepared that day, maintains its frying oil daily, and cooks with a continuous frying machine.

When I ate there, I did not notice any oily smell or greasiness. They say the pork cutlets are made with refrigerated pork loin aged for more than 12 hours, and that the sauces are simmered in-house.

At the self-service bar, I could get additional side dishes and rice.

What did the udon and gyeongyang-style pork cutlet taste like?

This time, I ordered one udon & gyeongyang-style pork cutlet set and one green citrus buckwheat & cheese pork cutlet set. Both sets came with noodles and one pork cutlet.

The mushroom soup stood out first. It felt different from the familiar store-bought soups, and its thickness was just right. I dipped the bread in it as soon as I had a bite, and they went well together. I would also recommend dipping the pork cutlet in it.

The fish cake in the udon was tasty, and the noodles were cooked just right, making them good with the fried tofu. I only wished the udon had been a little hotter.

The gyeongyang-style pork cutlet coating was not crisp in a hard way. The sauce had soaked in, so it was tender while retaining some crispness. It suited me because I like the texture of old-fashioned gyeongyang-style pork cutlets.

What was different about the green citrus buckwheat and cheese pork cutlet?

The other set paired buckwheat noodles with cheese pork cutlet. The cheese pork cutlet was a gyeongyang-style pork cutlet topped generously with cheese sauce.

The buckwheat soba had green citrus and a light layer of ice on top. I liked the cool broth.

I chose the cheese pork cutlet because I was curious about the sauce in the menu photo. It tasted rich, like a cheese dipping sauce for nachos.

The meat was moderately thick, with a dense cheese sauce added to the coating. It tasted different from a pork cutlet filled with mozzarella, and I liked this sauce-topped combination as well.

If visiting as two, it would be nice to choose the udon and buckwheat soba with different pork cutlets and share them. That way, you can try two kinds of noodles and two kinds of pork cutlet. The two owners also welcomed us kindly, and I finished the meal in a good mood.