Japanese curry under a Japanese colonial era roof, it’s a concept that’s not easily found in Korea, much due to patriotic reasons. But at Kyungsung Curry, they do just that with the best of intentions; their way of cooking the Japanese-style curry is a house specialty.
Using a few different types of Japanese curry powder, it is cooked for 3 days, and then refrigerated for another day. The result is ‘aged’ curry which is in fact not at all thick yet full of strong aromas of spices. There are several toppings you can add to your bowl of curry and rice, such as fried eggplants and fried chicken karaage which is made with chicken breast instead of the usual dark meats (the owner says she uses chicken breast because she knows a lot of her clientele seeks out fewer calories).
Unfortunately, the eggplants were soggy or and the karaage topping was too dry. With the friendly owner and good price (6,500 won for the curry rice), we really wished we liked this place more, but simply won’t be able to until the soggy batter and dry chicken problems get solved.