Yongin kalguksu restaurant run by Gongju Yuga, revisited: Yubok

Some restaurants satisfy you after one visit, but I think the real keepers are the ones you keep thinking about until your feet carry you back.

Why did I go back to Yubok Kalguksu Yongin Korean Folk Village Branch?

Yubok Kalguksu Yongin Korean Folk Village Branch is exactly that kind of place. I first went soon after it opened and fell for the cool pufferfish-broth kalguksu (knife-cut noodle soup) and the fire-grilled jjukkumi (webfoot octopus).

The combo of chewy house-made noodles and smoky jjukkumi kept popping into my head, so this time I made my second visit without hesitating.

As a directly run branch of Gongju Yuga Kalguksu, which was named one of Korea's top 5 kalguksu, every dish felt made with care and confidence.

What are the atmosphere and parking like?

The restaurant has a spacious, pleasant interior, and parking right in front is convenient. Since it hasn't been open long, the whole place was very clean and comfortable.

With a big hall and roomy spacing between tables, it feels easy for a family meal, a date, a group gathering, or even eating solo. The staff were friendly too, so I felt good the whole meal.

There is plenty of parking right in front of the restaurant, which makes visiting by car very convenient.

What did we order on the second visit?

• Pufferfish seafood kalguksu set, ₩15,000 × 2 servings
• Cool seafood kalguksu simmered with wild pufferfish
• Fire-grilled jjukkumi before the meal
• Barley rice
• Giant meat dumplings, ₩7,000

How do the fire-grilled jjukkumi and barley rice in the set taste?

The pufferfish seafood kalguksu set arrives with the fire-grilled jjukkumi and barley rice, and the table was so full it looked hearty at a glance. The cool, savory depth of the pufferfish broth with the smoky jjukkumi was a fantastic pairing.

The fire-grilled jjukkumi served first made me gasp from the very first bite.

The chewy jjukkumi carried a strong smoky flavor, and the more I chewed, the more nutty richness and spicy-sweet house sauce filled my mouth. The springy texture was still there, so my chopsticks kept going back.

Mixed into the barley rice, the spicy sauce soaked into every grain, and I instantly understood why so many people recommend the fire-grilled jjukkumi.

What do the pufferfish-broth seafood kalguksu and house-made noodles taste like?

The seafood kalguksu that came next stood out starting with the broth.

The broth, simmered for a long time with wild pufferfish, was much cleaner and cooler than ordinary seafood kalguksu, and its deep savory flavor wrapped my mouth comfortingly.

The sea flavor of fresh clams, oysters, odungi (sea squirts), and other seafood melted right into the broth, so I enjoyed it refreshingly down to the last spoonful.

The house-made noodles, cut fresh every day and aged, were chewy and springy, and they didn't turn mushy even after simmering for a long time.

The more I chewed, the more the nutty wheat flavor came through, and noodles soaked with the cool pufferfish broth added to my satisfaction with every bite.

The house-made geotjeori (fresh kimchi) served alongside was crunchy with just the right savoriness, a great match for the kalguksu, and the clean yuja radish salad refreshed my mouth, making the meal even more satisfying.

🥟 Is the side of giant meat dumplings (₩7,000) worth adding?

The giant meat dumplings we ordered alongside were a side that really suits kalguksu.

The moment I bit in, warm juices flowed out of the chewy wrapper, and the meat filling packed inside gave a rich savory flavor the more I chewed.

There was no gamey smell at all, and the onion and vegetables blended in well for a mild yet full flavor.

Verdict: was Yubok Kalguksu Yongin Korean Folk Village Branch still the same on a return visit?

Yubok Kalguksu Yongin Korean Folk Village Branch clearly has reasons to make you come back after one taste. The first visit was satisfying, but with the same flavor and care on the second visit, it feels like a place I can trust even more.

The kalguksu made with pufferfish broth was memorable for a clear, deep savoriness you don't easily get in ordinary seafood kalguksu, and the house-made noodles, made fresh every day, had a great chewy texture that matched the broth perfectly.

Add the smoky fire-grilled jjukkumi and barley rice on top, and it was more satisfying than just a meal.

With a clean restaurant, ample parking, and friendly service, I'd recommend it to anyone, whether for a family meal, a date, a meal with friends, or even eating solo.

If you want a filling yet special meal near the Korean Folk Village in Yongin, I can recommend it with confidence, and I think you'll feel for yourself why, like me, you might think of it after one visit and come back.