Busan donkatsu texture comparison: Kats Kimseondo

While looking for somewhere to eat donkatsu in Seomyeon and Jeonpo, I went to Kats Kimseondo (카츠김선도). I ordered the tenderloin donkatsu set meal and the gabrie sirloin set meal to compare the textures of the different cuts.

Where is Kats Kimseondo, and is parking available?

The restaurant is at 16 Seojeon-ro 47beon-gil, first floor, Busanjin-gu, Busan. There is no dedicated parking, so if you drive, you need to use a nearby public or paid parking lot.

The hours listed in the source are 11:30 AM to 9:00 PM, and the restaurant is closed every Tuesday. Break time is from 3:00 to 5:00 PM, and last order is at 8:00 PM. Takeout and group use were also listed as available.

Does the atmosphere suit a solo meal or a date?

The restaurant had a clean, calm atmosphere. There was bar seating, so I felt it would be comfortable to eat alone. It also had a pleasant atmosphere for a meal for two on a date.

What menu items are available, and how are the prices listed?

The donkatsu set meals were divided into sirloin, tenderloin, half-and-half, Kimseondo, and gabrie sirloin. The source listed the prices as follows without specifying the unit, so I have kept the original notation.

• Sirloin donkatsu set 13.0 / tenderloin donkatsu set 14.0
• Half-and-half donkatsu set 15.0 / Kimseondo set 17.0 / gabrie sirloin set 16.0
• Katsu sando 9.0 / curry side 3.0
• Fried shrimp, 1 piece 3.0 / potato croquette, 1 piece 2.5
• Additional tenderloin katsu 4.0
• Additional soft-boiled fried egg 2.0 — available only when ordering the Kimseondo set

I ordered the tenderloin donkatsu set meal and the gabrie sirloin set meal. When the food arrived, the breading looked crisp and the inside looked juicy, which made me look forward to the texture.

How did I eat the donkatsu with salt and sauce?

When the donkatsu arrived, the owner explained how to eat it. I could have it with salt and fresh wasabi, or mix wasabi and mustard into the sauce.

First, I ground pink salt onto the black plate, then lightly dipped the donkatsu in it and ate it with fresh wasabi.

I mixed wasabi and mustard into the sauce. Dipping the donkatsu into it added a sharp flavor, making it feel different from eating it with salt.

What was the texture of the tenderloin donkatsu?

The tenderloin had a contrast between crisp breading and soft meat. The inside was juicy and tender, so I enjoyed the texture throughout the meal.

How was the gabrie sirloin different from the tenderloin?

I was curious because the gabrie sirloin was a limited menu item, so I ordered it. The tenderloin was also soft, but to my taste, the gabrie sirloin felt slightly softer.

I first ate one piece without anything added, then lightly sprinkled the next with Himalayan salt and pepper. I liked this combination personally because it brought out the clean flavor of the meat.

The cabbage served with it also stood out to me. I usually do not eat much of the cabbage that comes with donkatsu, but this time I liked the sauce, so I finished it all.

What kind of meal does this suit?

I felt it would suit anyone looking for a place to eat donkatsu alone in Jeonpo or have a calm meal for two. Ordering both the tenderloin and gabrie sirloin also made it possible to compare the texture of the different cuts.

The softness of the meat was what I remembered most from this meal. The crisp breading and juicy inside worked well together, and I also liked being able to choose between salt and pepper, or sauce mixed with wasabi, depending on my preference.