Gyukatsu with extra meat, grilled tableside: Gyuen Dang Seolleung

Today I want to introduce a gyukatsu spot in Seolleung that I really enjoyed — Gyuen Dang Seolleung Branch. I've always liked gyukatsu and tried it at quite a few places, but this one left a strong impression, so I want to recommend it to anyone looking for good food in Seolleung.

Getting there from Seolleung Station and the atmosphere

Gyuen Dang Seolleung Branch is close to Seolleung Station, so it's easy to get to. The area is full of office workers, which makes it a good lunch spot, and it also felt like a fine place to stop by for dinner after work.

Walking in, the space had a Japanese feel while staying neatly organized overall. It wasn't heavy or overly formal, so it was comfortable to eat in, and it clearly felt like the kind of place you come to for gyukatsu.

Adding extra meat to the gyukatsu — a really good call

That day I ordered the gyukatsu. Worried it might not be quite enough, I added extra meat. To cut to the chase, that choice was really worth it.

Gyukatsu is basically fried to a crisp on the outside, then finished to your own liking right at the table, which makes it fun to eat. Once the dish arrives, you use a small tabletop charcoal stove to grill the meat piece by piece.

Lightly seared versus grilled longer

At first I tried searing just the surface. The breading was crisp and the inside stayed moist, so that signature soft gyukatsu texture really came through. I especially liked that the meat was thicker than I expected. It's clearly different from a thinly fried pork cutlet — the beef's own flavor came through more with every bite.

Grilling it a bit longer on the stove has its own charm too. The outside gets even more savory while you can cook the inside to your taste — personally, searing it lightly to keep the juices in was my favorite way to eat it.

Switching between salt, wasabi and sauce

There were several condiments to mix and match, so even the same meat never got boring. Dipped in salt it was clean and savory; with wasabi it stayed refreshing while the beef's flavor came through even more. With the sauce it tasted richer, so switching between them kept every bite enjoyable right to the end.

And the best decision of this visit was, without a doubt, adding extra meat. With gyukatsu, the portion can look decent at first but disappear quickly because it's so good — this time, with the extra meat, there was nothing left to wish for by the end. I also liked being able to eat slowly, grilling the meat myself right on the stove.

With the gyukatsu plus rice and side dishes, it made for a pretty filling meal on its own. If you love meat, I'd recommend adding extra meat like I did rather than sticking to the basic menu.

Who is Seolleung gyukatsu suited for?

Personally, I think gyukatsu comes down to the quality and thickness of the meat as much as the crispness of the breading, and Gyuen Dang Seolleung Branch delivered on that front.

It's a great fit if you're looking for something different from pork cutlet in Seolleung, or if you want to try proper gyukatsu. It works well for an office lunch and just as well for a filling dinner. Above all, grilling the meat yourself on the stove made the whole process of eating fun, not just the food itself.

If you love gyukatsu like I do, it's worth a visit at least once, and it's an approachable dish even for people trying gyukatsu for the first time. This time I really went all in with gyukatsu plus extra meat, and it was a pretty satisfying meal. If you're looking for good gyukatsu in Seolleung, Gyuen Dang Seolleung Branch is worth remembering.

Next time, I'd like to try some of Gyuen Dang's other menu items too.