Myeongdong Donkatsu

This is a place where you can taste the essence of Eastern-style pork cutlet. Since opening in 1983, it has maintained the original flavor secrets from its early days. <br /> The secret to the taste lies in seasoning thick pork loin and tenderloin, then aging them for about 3 to 4 days to soften the meat. After coating with egg and breadcrumbs, it is fried at a high temperature of 160 degrees for about 7 minutes, resulting in a tender inside and crispy outside pork cutlet. The soybean paste and vegetables served with the cutlet also have their own unique flavors. The soybean paste is dissolved in meat broth, giving it a deep and savory taste, while the vegetables are stored at 0 degrees Celsius and sliced immediately upon order to maintain a crisp, fresh texture.<br /> The restaurant consists of a bar-style first floor and a general hall on the second and third floors. During lunchtime, there are so many people that they line up to wait. It is especially characterized by a diverse age range of customers, from young people to early enthusiasts.