Korean restaurant in Yongin for brisket and minari wraps: Jangwongap

I went to Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) with my family for shabu-kalguksu (hot pot noodle soup). Eating the chadol minari ssam (beef brisket and water parsley wraps), kalguksu, fried rice, and dessert in sequence made the meal feel like a course.

Where is it, and is parking convenient?

The address is 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do, South Korea. The dedicated parking lot in front was spacious, so it was easy to visit by car with my family and park.

According to the original post, the restaurant is open daily from 10:30 to 21:00. The break is from 16:00 to 17:00, and last orders are listed as 15:00 and 20:00.

What was it like dining with a child?

The interior was spacious, and the tables were neatly arranged. There were four-person tables and group seating, as well as high chairs, which made it suitable for dining with a child.

After ordering, I requested seaweed and rice for my child. I had wondered whether to choose a mild broth because of my child, but being able to prepare a separate meal for them meant the adults could choose the red broth we wanted.

What did we order, and how did we eat the brisket and minari wraps?

We ordered four servings of chadol minari ssam kalguksu and added whole-shrimp haemul pajeon (seafood scallion pancake) as a side.

When the food arrived, the generous amount of minari was the first thing I noticed.

Once the broth came to a boil, I lightly cooked the wagyu brisket and ate it with fresh minari. Adding galchi sokjeot (salted hairtail innards) and sesame oil brought more nuttiness and fragrance. The meat was tender, and the freshness of the raw minari seemed to balance the brisket, which I expected might be rich.

How long did we cook the kalguksu?

After the chadol minari ssam, we added kalguksu noodles to the broth. There was guidance on how the texture changes depending on the cooking time, which was helpful.

We started eating after cooking them for about eight minutes. The noodles were soft yet chewy and springy, which suited my taste. The fresh kimchi served alongside had a mild garlic flavor and some spice, and went well with the kalguksu.

How was the whole-shrimp haemul pajeon?

The whole-shrimp haemul pajeon was a side dish I especially liked during this meal. It had plenty of shrimp, so I could fully enjoy their firm, bouncy texture.

For me, the seasoning was neither too strong nor too mild. It was good to alternate with the shabu-kalguksu, and I would want to order this combination with the chadol minari ssam again.

How do you eat fried rice after the kalguksu?

After finishing the kalguksu, I requested perilla oil kkakdugi fried rice. We received the prepared ingredients and stir-fried them ourselves at the table.

After the chadol minari ssam and kalguksu, we ate the fried rice too. The nuttiness of the perilla oil and the savory flavor of well-fermented kkakdugi made it hard to stop eating even though I was full.

What dessert did we have after the meal?

After the meal, we could have ppeongtwigi (puffed rice snacks), misutgaru, and coffee for dessert. There were many kinds of ppeongtwigi, which my child liked.

The misutgaru was served as a slush, so it was refreshing to enjoy.

We went for a simple shabu-kalguksu meal but ended up eating a filling meal through fried rice and dessert. Parking and arranging a meal for my child were convenient, and the chadol minari ssam and shrimp-filled haemul pajeon were particularly memorable.