# Late lunch after break time at Seolleung gyukatsu spot Gyuen Dang

- By Yerin Dok (https://superchart.com/en/@sinseol-narrow-counter/)
- Written Sep 22, 2026
- Local places › Restaurants › Gangnam, Seoul
- Sponsored: This visit was sponsored by the business.
- English edition: https://superchart.com/en/@sinseol-narrow-counter/gyuendang-seolleung-tenderloin-gyukatsu-butter/
- Also in: [한국어](https://superchart.com/ko/@sinseol-narrow-counter/gyuendang-seolleung-tenderloin-gyukatsu-butter/index.md)

## In short

Gyuen Dang Seolleung Branch is a gyukatsu (Japanese-style beef cutlet) restaurant in the office district around Seolleung Station in Gangnam, Seoul. Arriving for a late lunch that dodged the weekday break time from 3 to 5 PM, we skipped the sirloin and ordered two servings of tenderloin gyukatsu, grilling the slices with butter on the small brazier set at each table; medium-rare dipped in salt was the best bite. The mini okonomiyaki handed over for writing a Naver review was good enough to order on its own next time.

## Good to know

- **Location**: 2nd floor, 26 Seolleung-ro 86-gil, Gangnam-gu, Seoul
- **Hours**: Weekdays 11:00–21:30, weekends 11:30–22:00
- **Break time**: Weekdays 3 PM–5 PM
- **What we ordered**: Tenderloin gyukatsu, 2 servings
- **Menu**: Sirloin gyukatsu, tenderloin gyukatsu, hambagu omurice, brie cheese omurice, steak rice bowl, tsukune rice bowl, potato curry, hot udon, side dishes of fried squid legs and fried chicken skin
- **Freebie**: Mini okonomiyaki for writing a Naver review

*as written by the visitor on Sep 22, 2026*

## Gyuen Dang Seolleung Branch: where to eat gyukatsu near Seolleung Station

While looking for lunch spots around Seolleung, I found out there was a place selling gyukatsu (deep-fried beef cutlet). Donkatsu (pork cutlet) is everywhere, but gyukatsu isn't as common as you'd think. So the Seolleung restaurant I ended up at was the gyukatsu specialist Gyuen Dang Seolleung Branch.

![Entrance to the building housing Gyuen Dang Seolleung Branch](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-01-x1ypv-900.webp)

![Sign for gyukatsu restaurant Gyuen Dang Seolleung Branch](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-02-18sng-900.webp)

### Gyuen Dang hours and the 3 to 5 PM break time

Gyuen Dang Seolleung Branch is open weekdays from 11 AM to 9:30 PM, weekends from 11:30 AM to 10 PM, with a break time on weekdays from 3 to 5 PM. If you're going for a late lunch, watch your timing or you might find the doors closed.

![Hours and break time notice](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-03-1u1tl-900.webp)

### Inside the 2nd-floor dining room at Gyuen Dang

The interior was bigger than expected. It's on the second floor, but the ceiling is open so it doesn't feel cramped, and the tables have generous spacing. There were solo diners as well as quite a few coworker groups. Seolleung is an office district, so lunchtime probably gets busy.

![Second-floor dining room with open ceiling](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-04-qsgqx-900.webp)

![Tables with generous spacing](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-05-9bjq8-900.webp)

## Gyuen Dang's menu and why we ordered two tenderloin gyukatsu

The menu at Gyuen Dang Seolleung Branch centers on gyukatsu. There's sirloin gyukatsu and tenderloin gyukatsu, plus a solid lineup of hambagu omurice, brie cheese omurice, steak rice bowl, tsukune rice bowl, potato curry, and hot udon. On the side there's squid leg fry and chicken skin fry too.

![Menu board listing gyukatsu and rice bowls](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-06-yotev-m-900.webp)

I went back and forth between sirloin and tenderloin, but in the end both of us went with tenderloin gyukatsu. They say tenderloin is the softest and most delicate cut, so that settled it. See below for how to eat the gyukatsu and omurice.

![Instructions for how to eat the gyukatsu](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-07-g13zd-900.webp)

![Table set with tenderloin gyukatsu](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-08-1oq7s-900.webp)

## Tenderloin gyukatsu grilled on the tabletop brazier

The tenderloin gyukatsu plate arrives looking different right away. The batter is thin, and the cross-section shows the red flesh still raw underneath. The outside is fried golden while the inside stays almost rare. This is where it differs from donkatsu.

And the whole point of gyukatsu is grilling it yourself. Each table has a small brazier, so you cook it to your own preference.

![Small brazier set at each table](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-09-1ukms-900.webp)

### Salt or wasabi with gyukatsu?

The sauce setup was nice too. Wasabi and salt both come out — the wasabi gives the tenderloin's clean flavor a spicy kick, while the salt brings out the meat's natural taste. Personally, dipping lightly in salt was the best.

![Plate of wasabi and salt for dipping](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-10-zgmf5-900.webp)

![Sauce lineup served with the gyukatsu](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-11-1t53h-900.webp)

### Why Gyuen Dang has you grill the beef with butter

Interestingly, butter comes out too. At first I wondered why they'd give us this, but it's meant to go on the brazier along with the gyukatsu while it cooks. As the butter sizzles and melts, it soaks into the surface of the meat, and the flavor jumps up a level. It gets noticeably more savory than plain grilling, and the batter's surface turns crispier too.

![Butter melting on the brazier](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-12-1n619-900.webp)

Took a moment to admire the gyukatsu, then put it straight on the brazier and waited for it to cook.

![Cross-section of thin-battered tenderloin gyukatsu](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-13-1qoo4-900.webp)

![Plate of gyukatsu showing red raw flesh](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-14-1dj4b-900.webp)

Looking at it again, the meat quality really looks good.

![One piece of gyukatsu placed on the brazier](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-15-aakqx-900.webp)

Put one piece down and it sizzles right away. At first I only put one on and watched it cook — you can actually see the cross-section slowly shift from red to light brown. Watching it is half the fun.

### What tenderloin gyukatsu tastes like

Once I tried it, the tenderloin was genuinely soft. Chewing takes almost no effort, and since the batter is thin, the meat flavor hits first. "Fine-grained" is the exact right word for the texture, and there was no gamey smell at all.

![Tenderloin gyukatsu piece before dipping in salt](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-16-193mo-900.webp)

Honestly, I'd say this ranks near the top of every gyukatsu I've had. You can feel the quality of the meat, the grill-it-yourself setup lets you cook it to your taste, and combined with the butter, it clearly stands apart.

![Gyukatsu cooking on the brazier](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-17-gvpbk-900.webp)

![Two pieces of gyukatsu cooked to different levels](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-18-bti5y-900.webp)

### Medium-rare was the sweet spot

I tried two pieces cooked differently — one seared just a few seconds on each side, the other a bit longer. Same meat, but the doneness made a noticeable difference.

![Cross-section of medium-rare tenderloin gyukatsu](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-19-yadv6-1200.webp)

After trying several levels of doneness, medium-rare came out on top. Rare has great juiciness but felt slightly cold, while overcooking loses the tenderloin's signature soft grain. The answer is pulling it off while pink still shows in the cross-section, then dipping it in salt or wasabi.

![Piece of gyukatsu dipped in salt](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-20-1ifn2-900.webp)

## Mini okonomiyaki, the Naver review freebie

They said you get a freebie for writing a Naver review, so I wrote one right at the table. What came out was a mini okonomiyaki. Sauce and mayo were drizzled in a crosshatch pattern, with bonito flakes fluttering on top.

![Mini okonomiyaki given as a review freebie](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-21-16tc2-900.webp)

One bite in and I was genuinely surprised. The batter wasn't dry at all — it was moist, with the cabbage inside still crisp, giving a nice crunch. The outside had a lightly pressed, savory sear, and the sauce was seasoned without being too salty.

![Cross-section of okonomiyaki with crisp cabbage](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-22-17kb6-900.webp)

Honestly, this went beyond freebie level — I decided I'd just order it outright next time. Next visit, I'm ordering this alongside the gyukatsu.

![Table with gyukatsu and okonomiyaki together](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-23-xnlbf-900.webp)

## Is Gyuen Dang Seolleung worth a late lunch?

Gyukatsu isn't a common thing to find, and among the places that do serve it, Gyuen Dang Seolleung Branch was top-tier. The meat quality was good, you can grill it exactly to your taste, and the sauce lineup and side salad were on point too. If you're craving something different from the usual for lunch or dinner around Seolleung, I'd recommend this Seolleung gyukatsu spot, Gyuen Dang Seolleung Branch. Just avoid break time, and make sure to write a Naver review to grab the okonomiyaki. Next time I'm coming back for the sirloin!

![Location guide for Gyuen Dang Seolleung Branch](https://img.superchart.com/images/gyuendang-seolleung-tenderloin-gyukatsu-butter/gyuendang-seolleung-tenderloin-gyukatsu-butter-24-vsyr2-900.webp)

## Where it is

- Gyuen Dang Seolleung Branch (규엔당 선릉점)
- 26 Seolleung-ro 86-gil, Gangnam-gu, Seoul, 2nd floor, South Korea
- 서울특별시 강남구 선릉로86길 26 2층
- 37.5035296, 127.0518602
- Google Maps: https://www.google.com/maps/search/%EA%B7%9C%EC%97%94%EB%8B%B9%20%EC%84%A0%EB%A6%89%EC%A0%90/@37.5035296,127.0518602,17z

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Superchart · https://superchart.com/en/@sinseol-narrow-counter/gyuendang-seolleung-tenderloin-gyukatsu-butter/ · https://superchart.com/llms.txt