{ "id": 4956, "date": "2026-09-09T19:41:20", "date_gmt": "2026-09-09T10:41:20", "guid": { "rendered": "https:\/\/drunkencapybara.com\/?p=4956" }, "modified": "2026-09-09T19:41:24", "modified_gmt": "2026-09-09T10:41:24", "slug": "gatsuretsu", "status": "publish", "type": "post", "link": "https:\/\/www.drunkencapybara.com\/en\/gatsuretsu\/", "title": { "rendered": "[\uc11c\uc6b8\/\uc624\ubaa9\uad50] \uac00\ucbd4\ub808\ucbd4 – \uc61b\ub0a0 \uc77c\uc2dd \ub3c8\uae4c\uc2a4 \ucd94\uc5b5\uc758 \ubaa9\ub3d9 \ub9db\uc9d1" }, "content": { "rendered": "
\n

Katsuretsu Mokdong Branch<\/strong>
An old-fashioned Japanese pork cutlet restaurant in the Omokgyo Station underground shopping arcade<\/em><\/p>\n

Address: Unit B128, B1F, 155 Mokdongseo-ro, Yangcheon-gu, Seoul (546m from Exit 2 of Omokgyo Station, Line 5)<\/p>\n

Opening Hours: Daily 11:00 \u2013 21:00
\nBreak time 15:30 \u2013 16:30 (except Sat and Sun)
\nChuseok holiday on 09\/25<\/p>\n

Phone number: 0507-1445-6767<\/p>\n

Takeout \/ Delivery \/ Parking \/ Wi-Fi \/ Separate Men's and Women's Restrooms<\/p>\n<\/div>\n\n\n

<\/p>\n\n\n\n

\n

\n EP. Katsuretsu<\/span>\n Assorted Cutlets \u00b7 Cheese Roll Cutlets \u00b7 Spicy Cheese Nabe<\/span>\n 2026. 07. 26<\/span>\n <\/h2>\n <\/summary>\n

Omokgyo Station Exit 2
If you walk through the Mokdongseo-ro underground shopping arcade Katsuretsu<\/span>It comes out.
To an old-fashioned Japanese pork cutlet restaurant
Now that I've come here, it seems there are branches elsewhere. This is the Mok-dong branch.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Shops that have food model showcases set up have become rare these days.
When I looked at the food models in front of the showcase, they looked incredibly delicious.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

\u201cPork cutlet made with fresh Jeju pork\u201d
Judging by the notice stating that the thickness of the pork cutlet has been increased,
Has it been modified to fit the current trends?<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Posters for the Pan-soba Set Meal and Spicy Cheese Nabe are side by side on the window.
Nabe tonkatsu is exactly what old-fashioned Japanese tonkatsu restaurants are all about.
It feels like the perfect menu item to think of.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

The seats were almost full, but there was no waiting list.
The stained glass light hanging from the ceiling is cute.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

A POP sign for Cheese Rice Bowl 12,000 won stands on the table.
I really liked the cheese rice bowl, but it's a shame there isn't enough room to order it since there are only two of us.<\/p>\n\n\n\n

\n
\",\"<\/figure>\n\n\n\n
\",\"<\/figure>\n<\/figure>\n\n\n\n

The menu is divided into pork cutlet, nabe, rice with toppings\/don, soba\/udon, and curry.
Rosukatsu 10,000 won, Hirekatsu 10,500 won.
When you order pork cutlet, rice, miso soup, and salad are included as standard.
The price is really good.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Assorted Cutlets (14,000 won)<\/p>\n\n\n\n

It is an assorted cutlet dish consisting of pork tenderloin, pork loin, and fish cutlet.
When visiting a new restaurant, you have to order the assorted cutlet.
The muffled yet soft texture of the fillet.
From Ross's carnivorous nature to fish that crumbles along the grain
It is the best menu for me, as I like everything.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Grinding sesame seeds at a pork cutlet restaurant is always fun.
Once it's all ground, a savory aroma rises up.<\/p>\n\n\n\n

The batter is thick and rough.
It is a batter made by coarsely crushing raw breadcrumbs.
A charm distinct from the modern method of frying thin sheets until crispy.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Cheese Roll Cutlet 2 pcs (3,500 x 2)<\/p>\n\n\n\n

I ordered it separately as a side.
It is a dish made by wrapping ham and cheese around thinly sliced sirloin and frying it.
When I cut it, the yellow cheese flowed right out.
The ham is salty, so it is seasoned well even without sauce.
It is a menu item that would be really loved if served as a bar snack at an izakaya.
A glass of draft beer immediately comes to mind.<\/p>\n\n\n\n

\",\"<\/figure>\n\n\n\n

Spicy Cheese Nabe (12,000 won)<\/p>\n\n\n\n

The name we call each other is Kim Donna.
It is Kimchi Pork Cutlet Nabe.
I don't know how long it's been since I've had this.
The mozzarella melts and spreads over the broth,
The batter absorbs the broth and becomes soggy.<\/p>\n\n\n\n

Actually, I really hated Kim Donna.
I also don't like the fried food getting soggy.
I used to have a bit of a negative feeling about fusion cuisine.
Looking back, I think even things like this were fun.
It is baffling that I ended up having to go out of my way to find it.<\/p>\n\n\n\n

It is a cozy, old-fashioned Japanese-style pork cutlet restaurant, though not particularly special.
It is true that the number of trendy restaurants serving good pork cutlets has increased, but
This kind of old-fashioned Japanese pork cutlet also has its own unique flavor.
If I come across a place like this next time, I'm going to order the bibimbap I've been holding back on.
I left the store, licking my lips while thinking.
I enjoyed the meal \ud83d\ude42<\/p>\n<\/details>", "protected": false }, "excerpt": { "rendered": "

Katsuretsu Mokdong Branch, an old-fashioned Japanese pork cutlet restaurant in the Omokgyo Station underground shopping arcade. Address: Seoul\u2026<\/p>", "protected": false }, "author": 1, "featured_media": 0, "comment_status": "open", "ping_status": "0", "sticky": false, "template": "", "format": "standard", "meta": { "_kadence_starter_templates_imported_post": false, "_kad_post_transparent": "", "_kad_post_title": "", "_kad_post_layout": "", "_kad_post_sidebar_id": "", "_kad_post_content_style": "", "_kad_post_vertical_padding": "", "_kad_post_feature": "", "_kad_post_feature_position": "", "_kad_post_header": false, "_kad_post_footer": false, "_kad_post_classname": "", "footnotes": "" }, "categories": [ 76 ], "tags": [ 227 ], "dc_series": [], "class_list": [ "post-4956", "post", "type-post", "status-publish", "format-standard", "hentry", "category-gourmet", "tag-227" ], "_links": { "self": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4956", "targetHints": { "allow": [ "GET" ] } } ], "collection": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts" } ], "about": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/types\/post" } ], "author": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/users\/1" } ], "replies": [ { "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/comments?post=4956" } ], "version-history": [ { "count": 1, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4956\/revisions" } ], "predecessor-version": [ { "id": 4968, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/posts\/4956\/revisions\/4968" } ], "wp:attachment": [ { "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/media?parent=4956" } ], "wp:term": [ { "taxonomy": "category", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/categories?post=4956" }, { "taxonomy": "post_tag", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/tags?post=4956" }, { "taxonomy": "dc_series", "embeddable": true, "href": "https:\/\/www.drunkencapybara.com\/en\/wp-json\/wp\/v2\/dc_series?post=4956" } ], "curies": [ { "name": "wp", "href": "https:\/\/api.w.org\/{rel}", "templated": true } ] } }