Gyokaizen Anyang: Berkshire K vs Woori Heukdon Tonkatsu

As an Anyang local, I finally made it to Gyokaizen (교카이젠)! I’d been saying I should go for ages, but kept putting it off. People around me talked about its tonkatsu as if it were in a completely different league—practically everyone I knew had heard of it.

Location, hours, and parking Gyokaizen is in the shopping arcade at Gongjak Buyeong Apartments (공작부영아파트). Who would have expected a tonkatsu restaurant in an apartment shopping arcade to become this popular? Opening hours: 11:00–20:00 Break: 15:00–17:00 Last orders: 14:10 and 19:30 Parking: Available at the apartment shopping arcade. Two important things to know before visiting: this is a no-kids restaurant, and it does not offer corkage.

I went on a weekday, aiming for the end of the afternoon break. Heading straight over after work worked out perfectly for me. I’d chosen a weekday hoping to avoid a wait. From my experience, weekday evening queues didn’t seem too bad, so timing your arrival well could help.

I arrived a little before 17:00, and around three groups were already waiting. A staff member opened the door right at 17:00, and we went in one group at a time. When I registered for the waitlist through Catchtable, I placed our food order too. I imagine ordering ahead like this helps the food come out faster and keeps things moving.

There was a chart comparing the pork from different farms, with descriptions of qualities such as tenderness, a lighter taste, and a firmer texture.

Our order: • Berkshire K premium pork loin • Woori Heukdon assorted tonkatsu • Curry sauce • Soda

We tried the two options I’d heard the most about: Berkshire K (버크셔K) and Woori Heukdon (우리흑돈). Since we were getting the Berkshire K premium loin, we chose the Woori Heukdon assorted order so we could try the tenderloin too. My short verdict? Get the Berkshire K premium loin. That was the standout for me!

The interior was tidy and well organized. Solo diners were shown to seats at the counter, while the two of us were given a larger table. Seating seemed a little more flexible for parties of two or more.

Before eating, I read the information about Berkshire K and Woori Heukdon. This was my first time trying black-pork tonkatsu, and it was delicious.

Corn soup came out before the meal. Its flavor reminded me of Japanese-style steamed egg, but with the added aroma of sweet corn. I loved it. The serving was tiny—I could happily have eaten another three!

The Berkshire K premium loin is at the top, and the Woori Heukdon assorted tonkatsu is below. The Berkshire K had a more vivid pink color and looked especially appealing. There were eight pieces in total. The portion looked small at first, but I ended up feeling quite full.

The Berkshire K was noticeably more tender and richer. Salad dressing was provided at each seat, so you could add as much as you liked. I also appreciated the racks beneath the cutlets: the breading stayed crisp rather than turning soggy before I finished.

The assorted order included tenderloin, which was tender and tasty too. The Woori Heukdon was soft, though not quite as tender as the Berkshire K. On the other hand, it tasted less fatty, so that would be my recommendation if you prefer something less rich.

The tonkatsu is cooked at a low temperature to preserve the meat’s texture, making it wonderfully tender. For me, though, it was richer than I expected. The first bite was amazing; by the last few bites, I was starting to feel that richness. That’s where the curry sauce helped. It had quite a strong peppery flavor. Dipping the cutlet into it, or having a bite of curry with rice, balanced things out nicely. I’d definitely add the curry sauce!

And the rice was fantastic. It was so glossy and pleasantly sticky that my first thought was, “Where is this rice from?” I was curious, and then spotted information about it near the entrance. Don’t overlook the rice—it was a real highlight. Even if the tonkatsu was a little rich for me toward the end, Gyokaizen still gets my vote for the best in Anyang!