The essence of taste is enjoyment. Gyeongyangkatsu always strives to provide small joys by maximizing the flavor of low-temperature aged pork. We offer truffle salt, one of the three delicacies, Gyeongyangkatsu's unique tonkatsu sauce, and the familiar joys of salted shrimp and fermented hairtail fish sauce, along with seasonal kimchi. How to enjoy Gyeongyangkatsu: 1. Mix the tonkatsu sauce in a small dish with sesame seeds and mustard, pouring in as much as you need. 2. Squeeze lemon juice over the katsu. 3. Top with wasabi, seasonal kimchi, truffle salt, salted shrimp, fermented hairtail fish sauce, etc., to your liking. All side dishes, rice, and noodles, except for katsu items, are refillable. Please feel free to ask our staff if you need more. Is the cross-section of the tonkatsu red? Is it undercooked? It is not undercooked. Please eat with confidence. Gyeongyangkatsu pursues the maximum flavor within the boundaries of safety. What is 'Pinking Phenomenon'? It is a phenomenon where areas with high myoglobin content exhibit a deep meat color, becoming nitrosylmyoglobin during the curing process, and changing into a substance called nitrosylhemichrome which exhibits a pinkish-brown color when heat is applied during cooking. This is a completely normal phenomenon. Reddish-pink pork is a delicious new trendy color, indicating it is 'cooked deliciously' rather than 'undercooked'!
