# Yongin Korean restaurant for beef brisket-minari shabu: Jangwongap

- By Eunoh (https://superchart.com/en/@a-taste-remembered/)
- Written Sep 6, 2026
- Updated Sep 11, 2026
- Local places › Restaurants › Yongin, Gyeonggi
- Sponsored: This visit was sponsored by the business.
- English edition: https://superchart.com/en/@a-taste-remembered/jangwongap-giheung-shabu-kalguksu-7a33/
- Also in: [한국어](https://superchart.com/ko/@a-taste-remembered/jangwongap-giheung-shabu-kalguksu-7a33/index.md)

## In short

Jangwongap Kalguksu Yongin Giheung Branch is a Korean restaurant on Gomae-ro in Yongin, Gyeonggi, where my family of five had weekday lunch. The raw minari with cooked beef brisket and sesame oil sauce, plus fresh noodles whose texture changed with cooking time, stood out, though we waited and had to split between two tables.

## Good to know

- **Restaurant**: Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점)
- **Address**: 90 Gomae-ro, Giheung-gu, Yongin, Gyeonggi-do, South Korea, 1st floor
- **Hours listed in the original post**: Daily 10:30–21:00; break 16:00–17:00; last orders 15:00 and 20:00
- **Beef brisket-minari wrap shabu kalguksu**: ₩15,500
- **Sides and extras**: Whole shrimp seafood pajeon ₩13,500; Deungbeomi assorted add-on ₩14,000; Jochiwon peach bibim mandu ₩9,900
- **Finishing fried rice**: Perilla oil kkakdugi fried rice, free and self-cooked
- **Waiting area**: Snacks and misutgaru slushies were available.
- **Parking**: There is a parking lot, and there were quite a few cars during my visit.

*as written by the visitor on Sep 6, 2026*

My family of five visited Jangwongap Kalguksu Yongin Giheung Branch on a rainy weekday lunch. We enjoyed a meal in sequence, from beef brisket-minari wraps to fresh kalguksu noodles and perilla oil kkakdugi fried rice.

![Family lunch visit to Jangwongap Kalguksu Yongin Giheung Branch](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu-7a33/jangwongap-giheung-shabu-kalguksu-01-1m5f7-1200.webp)

## Was there a wait at weekday lunch?

I expected a relaxed weekday meal, but there were quite a few cars in the parking lot despite the rain. The restaurant was full, and there was a wait.

![Rainy weekday visit to Jangwongap Kalguksu](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-02-8qbp9-966.webp)

![Restaurant parking lot busy at weekday lunch](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-03-ohj1h-966.webp)

The waiting area had snacks and misutgaru (multigrain powder) slushies. I thought the wait might feel a little less boring for anyone visiting with children.

![Waiting area with snacks and misutgaru slushies](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-04-1t3rr-966.webp)

The restaurant was bright and clean overall. Although there were many diners, it felt less cramped than I expected.

![Bright, clean interior of Jangwongap Kalguksu](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-05-19myx-966.webp)

Around the restaurant were explanations about the noodles and patents. The restaurant described its house-made noodles, kneaded a thousand times, as having a chewy texture.

![Fresh noodle information inside Jangwongap Kalguksu](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-06-145ie-966.webp)

## What did our family of five order, and how much was it?

Our family was seated separately, with three people at one table and two at another. Both tables ordered two beef brisket-minari wrap shabu kalguksu each, with different sides.

- Table for three: beef brisket-minari wrap shabu kalguksu ₩15,500 × 2, whole shrimp seafood pajeon ₩13,500, plus a Deungbeomi assorted add-on ₩14,000
- Table for two: beef brisket-minari wrap shabu kalguksu ₩15,500 × 2, Jochiwon peach bibim mandu ₩9,900

![Shabu kalguksu menu for a family lunch order](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-07-s0uyx-966.webp)

![Meal and side menu information at Jangwongap Kalguksu](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-08-8glmq-966.webp)

There was also a self-service bar. I brought back some chopped chili peppers because I wanted the shabu broth a little spicier.

![Self-service bar for the shabu kalguksu meal](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-09-krkdo-966.webp)

![Chopped chili from the Jangwongap Kalguksu self-service bar](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-10-mrpvo-966.webp)

## How were the seafood pajeon and peach bibim mandu?

The shabu kalguksu was set first, and while we waited for the broth to boil, the whole shrimp seafood pajeon and peach bibim mandu arrived.

![Shabu kalguksu table setting before the broth boils](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-11-nw14o-966.webp)

The whole shrimp seafood pajeon (Korean savory pancake) was crisply cooked. It felt like it had more ingredients than batter, and I could clearly taste the textures of the shrimp and seafood.

![Whole shrimp seafood pajeon ordered with shabu kalguksu](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-12-11mt6-966.webp)

We ordered the Jochiwon peach bibim mandu (seasoned dumplings) because it was described as a new menu item. At first, I thought the dumplings would contain peach, but the seasoning sauce used peach vinegar.

![Jochiwon peach bibim mandu ordered as a side](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-13-rmoxi-966.webp)

It was sweet, sour, and spicy. It made a good change of pace alongside the shabu kalguksu.

![Bibim mandu with peach vinegar seasoning](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-14-1h13h-966.webp)

## How did we eat the beef brisket-minari wrap?

Once the shabu started boiling, I followed the order on the table guide. A staff member also suggested dipping raw minari (water dropwort) with cooked meat into sesame oil sauce.

![Shabu boiling for beef brisket-minari wraps](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-15-y7th7-966.webp)

Eating it as suggested, I first tasted the nutty sesame oil, followed by the aroma of minari. They said the sesame oil was pressed directly at a mill. It was my first time eating raw minari this way at a shabu restaurant, and it left a different impression from cooking the meat and minari together.

![Sesame oil sauce with cooked meat and raw minari](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-16-nyx4d-966.webp)

Even though it was a meat shabu broth, it tasted refreshing and clean. Adding a little chopped chili from the self-service bar also worked well with the spicy kick.

![Shabu kalguksu broth with beef brisket-minari wraps](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-17-v7wrq-966.webp)

## Did the fresh noodles change texture with cooking time?

After we had mostly taken out the meat and vegetables, we added the kalguksu noodles. The table guide suggested trying them at different cooking times.

![Fresh kalguksu noodles added after meat and vegetables](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-18-pv7c6-966.webp)

The guide said that the same fresh noodles could take on five textures depending on the timing: springy, fluffy, chewy, bouncy, and soft.

![Guide to fresh noodle cooking and textures](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-19-ze9it-966.webp)

When I lifted the noodles cooked in the broth, they seemed to stretch long like cheese. It was fun to try different cooking times and notice the texture change in the same noodles.

![Fresh kalguksu noodles cooking in shabu broth](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-20-1e4bv-966.webp)

I especially liked noodles cooked for about eight minutes and dipped in sesame oil sauce. Their texture came through more clearly than when I ate them with the broth. Uiseong garlic kimchi made them pleasantly spicy.

![Cooked kalguksu noodles dipped in sesame oil sauce](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-21-4ebc2-966.webp)

As the noodles continued to boil, the broth, initially clear and refreshing, gradually became thicker. Even in the same pot, it tasted a little different during the shabu course and the kalguksu course.

![Kalguksu broth thickened after boiling noodles](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-22-bfaht-966.webp)

## Is there an extra charge for the finishing fried rice?

The perilla oil kkakdugi fried rice was provided free, and we cooked it ourselves. Stir-frying kkakdugi, seaweed flakes, minari, and perilla oil brought out a nutty aroma.

![Perilla oil fried rice with kkakdugi and minari](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-23-gbi4n-966.webp)

I was already quite full after the kalguksu, but I still ate the fried rice. Having the beef brisket-minari wrap, fresh noodles, and fried rice in order made the meal feel like a course.

![Kkakdugi fried rice finishing the shabu kalguksu meal](https://img.superchart.com/images/jangwongap-giheung-shabu-kalguksu/jangwongap-giheung-shabu-kalguksu-24-nxq57-966.webp)

## Where is it, and what are the opening hours?

Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) is at 90 Gomae-ro, Giheung-gu, Yongin, Gyeonggi-do, South Korea, on the first floor. The hours listed in the original post are daily 10:30–21:00, with a break from 16:00–17:00. Last orders are listed as 15:00 and 20:00.

## Where it is

- Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) (장원갑칼국수 용인기흥점)
- 90 Gomae-ro, Giheung-gu, Yongin, Gyeonggi-do, South Korea, 1st floor
- 경기도 용인시 기흥구 고매로 90 1층
- 37.2295313, 127.1186096
- Google Maps: https://www.google.com/maps/search/%EC%9E%A5%EC%9B%90%EA%B0%91%EC%B9%BC%EA%B5%AD%EC%88%98%20%EC%9A%A9%EC%9D%B8%EA%B8%B0%ED%9D%A5%EC%A0%90/@37.2295313,127.1186096,17z

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