Gyeongyang Katsu Anseong Branch

Katsu made with tender and juicy pork loin, known for its great flavor

A cutlet made by deep-frying the most commonly used part of pork cutlets, the loin

A cutlet made by wrapping natural cheese in pork loin and frying it together

A rich and creamy mushroom pasta with the strong aroma of truffle, served with pork cutlet.

Creamy pasta made with spicy cream sauce, roasted green onions, and egg yolk, served with pork cutlet.

An oil pasta with plenty of garlic and mentaiko, which Koreans love, served with perilla leaves.

A dish where you can taste the tender and juicy tenderloin and the chewy and savory loin at once

A special cutlet that is slightly more oily and chewy than regular cutlets

A cutlet where you can taste two different garlic flavors with fried garlic and garlic sauce.

(Spring, Autumn Season Menu) A cutlet made with a harmonious blend of tangy sweet tomatoes and smooth cream

Tender chicken tenderloin fried with Yangnyeom Katsu's recipe to enjoy moist juiciness.

(Winter Season Menu) A meeting of fresh kimchi and savory pork cutlet