Kalguksu family set in Pyeongtaek: Goryeo Mulchong Kalguksu

I went out to Pyeongtaek with my family over the weekend and had lunch at Goryeo Mulchong Kalguksu (고려물총칼국수) in Vision-dong. The three of us ordered the set for three and tried the kalguksu, boiled pork, and dumplings together.

Location, hours, and parking

The restaurant is on the first floor at 730 Pyeongnam-ro, Pyeongtaek-si. The Naver Place listing referenced when the original post was written listed weekday hours as 10:30 AM to 9 PM, with a break time from 3 PM to 4:30 PM. It said there is no break time on weekends and public holidays, and last orders are one hour before closing.

I used the building parking on the third and fourth floors. The spaces were ample, and it was convenient that I did not need separate parking registration. However, the entrance road was a little narrow, so I needed to take care when driving in. The restaurant sign and parking signs were easy to spot.

The dining room for a family meal

Once inside, the restaurant was more spacious than I expected. There was plenty of room between tables and the interior was neatly kept, which made it comfortable for a family meal. I thought it would also suit a larger gathering.

I could also see a staff member making noodles by hand in the restaurant.

What came with our family set?

We ordered from a kiosk at the table. The large menu photos made it easy to choose. Our set for three included two servings of mulchong kalguksu (knife-cut noodles with dongjuk clams), al-baechu mandu (dumplings wrapped in tender napa cabbage), and baennip yakseon suyuk (pear-leaf herbal boiled pork).

Along with fresh geotjeori kimchi, the self-service bar had well-fermented sour kimchi, cabbage and radish pickles, wasabi, and chojang (sweet and tangy chili-vinegar sauce). There was also barley tea, broth, and children's tableware. Both the fresh and sour kimchi went well with the kalguksu, so I went back for more several times.

How was the boiled pork in the set?

The warm baennip yakseon suyuk arrived first. I was told it was simmered with pear-tree leaves and made with Korean Grade 1 five-layer pork belly. It was tender without any porky smell. It was good with the dried shredded radish served alongside or dipped in the warm sauce.

How I ate the mulchong kalguksu

The two servings of mulchong kalguksu came in a pot generously filled with dongjuk clams. The clams arrived already cooked, so I first moved them to a small plate to eat. I did not encounter any grit, and the broth had a refreshing clam flavor.

After eating a good portion of the clams, I added the noodles that came separately. I turned over the hourglass on the table and waited about five minutes. The hand-pulled noodles were chewy and bouncy, and the broth was not heavy, so I kept going back for spoonfuls.

Cabbage dumplings and finishing fried rice

The al-baechu mandu wrapped the dumpling filling in tender napa cabbage rather than a flour wrapper. I could taste the cabbage's crisp texture and the filling's juices. They also went well with the kalguksu and kimchi.

After the kalguksu, we moved the remaining broth into a bowl, added the fried-rice ingredients, and stir-fried them. It was fluffy and nutty, and I kept eating even though I was full. At the time of my visit, I was told the fried rice was free and could be refilled without limit.

Portion size and service

After kalguksu, boiled pork, dumplings, and fried rice, the three of us felt well fed. I was satisfied with being able to try several dishes in one set. The staff explained the menu and checked whether we needed anything.

On the way out after paying, there was also free instant coffee and Americano. At the time of my visit, joining a Naver receipt-review event came with handmade dalsul, a sweet rice drink fermented in the restaurant for seven hours. The dalsul had a gentle sweetness and a savory grain flavor.