Korean restaurant in Yongin with free fried rice: Jangwongap

At Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) in Gomae-dong, Yongin, I had spicy shabu kalguksu and a whole-shrimp seafood pajeon. The meal moved from cooking beef and vegetables to kalguksu noodles and kkakdugi fried rice. The snack bar in the waiting area and post-meal misutgaru also stood out.

Where is it, and was parking convenient?

The restaurant was on the first floor of a newly built building at 90 Gomae-ro, Giheung-gu, Yongin, Gyeonggi-do. The exterior was neat, and the parking area was fairly spacious. It did get somewhat crowded at peak times, but a parking attendant guided drivers.

The hours recorded in the original post were 10:30 AM to 9:00 PM daily. The listed break time was 4:00 PM to 5:00 PM, with last orders at 3:00 PM and 8:00 PM.

How do you register and wait?

After entering, I registered for the wait on Catchtable, filled out an order slip from a basket, and handed it to the counter. The notice said remote waiting was also available through the Catchtable app.

The waiting area had a snack bar with six kinds of nostalgic snacks available freely. Having snacks while I waited made the time less dull.

The gangnaengi (puffed corn) was kept warm in a rice cooker. It had a pleasantly crisp texture.

What were the seating and self-service station like?

The interior was bright and spacious. It was bustling with diners, but the tables were well spaced, so I felt comfortable throughout the meal.

The self-service station had side dishes, aprons, and a pajeon takeaway station. I could refill broth, wasabi, and Uiseong garlic kimchi, and made a dipping sauce by adding fresh wasabi to katsuobushi soy sauce. Ice water was also welcome after waiting on a hot day.

What are the shabu kalguksu options and prices?

The shabu kalguksu was described as using broth made with dried pollack, kelp, anchovies, shrimp, and more. I could choose red broth, white broth, or mala broth. There were also chadol minari ssam (beef brisket and water parsley wraps) and live abalone chadol shabu, plus whole-shrimp seafood pajeon and bibim mandu (spicy mixed dumplings) with Jochiwon peach sauce.

• Shabu kalguksu, 3 servings: ₩12,000 per serving
• Whole-shrimp seafood pajeon: ₩13,500

The Uiseong garlic kimchi served with the meal was fresh kimchi in a geotjeori style. Its crisp, refreshing flavor went well with the kalguksu.

How was the spicy shabu kalguksu?

We ordered the spicy version. The broth was deep and clean, with a warming kick.

The water parsley and spring oyster mushrooms alone made the portion feel generous, and the beef made it filling. The water parsley was aromatic and the mushrooms were chewy.

I added the beef once the broth boiled. As it cooked, it added a savory depth to the broth. Eating the water parsley, mushrooms, and beef together gave me crisp, chewy, and tender textures.

How long did I cook the kalguksu noodles?

The kalguksu noodles were introduced as house-made after being kneaded more than 1,000 times. I was instructed to add them as one bundle without separating them with tongs, turn over an hourglass, and wait five minutes. Since we like firmer noodles, we cooked them for about six minutes and enjoyed their chewy texture. They paired well with the Uiseong garlic kimchi.

How do you eat the free kkakdugi fried rice?

When we were ready to finish the meal, free kkakdugi fried rice was provided on request. The perilla oil added to the fried rice was introduced as 100% perilla oil.

We added the fried rice and stir-fried it with the perilla oil. The kkakdugi stayed crisp, and the bits that lightly stuck to the bottom were nutty. It was also good with Uiseong garlic kimchi.

What did the whole-shrimp seafood pajeon taste like?

The whole-shrimp seafood pajeon was generously topped with shrimp and squid. It also had plenty of scallions, giving it an aromatic flavor, and I could enjoy springy shrimp with chewy squid.

Are there desserts to enjoy after the meal?

Two kinds of coffee were available: Americano and dabang coffee. I could also put misutgaru and snacks from the waiting area into a paper cup for dessert. I especially liked the rich, sweet misutgaru.

I could have shabu, kalguksu, fried rice, and dessert all in one place. The spacious, tidy setting and generous table spacing made me think it could work for a family gathering. Still, it was busy with diners, and the parking lot tended to be crowded at peak times.