White-broth shabu kalguksu, 3 people, regular spice: Yunujae, Busan

A Munhyeon-dong restaurant with house-made noodles and shabu-shabu: Yunujae Munhyeon Shabu Kalguksu.

We were looking for somewhere to have weekend lunch with family, and as the weather started cooling down I got a craving for warm broth, so we headed to Yunujae Munhyeon Shabu Kalguksu. They had parking too, so we went in with peace of mind. If you're looking for a restaurant in Munhyeon-dong, hope today's review helps.

Yunujae Munhyeon Shabu Kalguksu location and basic info

• 📍 26 Suyeong-ro, Nam-gu, Busan, South Korea (Daerim Munhyeon City Plaza, Units 158–161) / 317m from Jigegol Station Exit 3
• ⏰ 11:00–20:50, break time 15:00–16:30, last order 20:00 (may close early if ingredients run out)
• 🅿️ Basement level 1 parking, 2 hours free

It's a location that's easy to get to from Daeyeon-dong, Seomyeon, Jeonpo-dong or Beomil-dong.

Is there a wait even at 2pm on a weekend?

We went around 2pm on a weekend, and even at that in-between time there were really a lot of people. There was one party waiting ahead of us so we waited a bit before getting seated. Once inside, every table was full. Made me think, yeah, there's something to this place.

Menu and broth choice — red or white

This place makes its own noodles, and it was surprising that they even have a separate noodle-making room inside the restaurant.

The shabu kalguksu comes in two types: ❤️ the red one is the signature broth, a bone broth with sun-dried chili added, spicy and savory, and 🤍 the white one is a clean, mild broth made from anchovy and kelp. You could choose mild, regular, or spicy level.

We ordered the white broth, regular spice, for three, plus a crispy seafood pajeon (savory pancake) on the side.

A restaurant that's good for family meals

One side has floor-to-ceiling windows so you can see outside well, and the interior overall had a clean atmosphere.

They had baby chairs too, so quite a few families with kids were there.

There were antique-looking paintings and ceramic pieces here and there, which gave it a bit of a gallery feel.

The self-serve corner was neatly organized too, and each table had wasabi and soy sauce, so I mixed them in a 2:1 soy sauce to wasabi ratio for a dipping sauce.

White broth shabu-shabu, a full spread for three

They set everything out at once — a pot full of minari (water dropwort) and mushrooms, meat, kalguksu noodles, and even rice, kimchi, and seaweed flakes for the fried rice finish.

How to eat it was all written on the table, so there was no confusion.

It passed the visual test right away. The meat color looked really good, and the soup was packed with ingredients.

You turn the induction stove up to max, put the meat in first, boil it hard, and once it's cooked you fish it out and eat it.

The meat itself was delicious, and dipping it in the sauce made it even better. The minari fragrance was subtly infused in the broth, which smelled great, and the mushrooms that went in with it were tasty too.

Regular spice — for a spice-shy person?

But eating it at regular spice was a bit much for my spice-shy taste buds, haha. If you really can't handle spicy at all, definitely go with mild!

How was the crispy seafood pajeon?

In the meantime the seafood pajeon arrived, and the look of this thing was insane. Filled the whole table, right?

The surface looked so crispy it was basically like a pizza. We cut it with scissors, pizza-style, and ate it that way.

There was plenty of shrimp and squid in it, so each piece felt satisfying and hearty.

It was so good that even though we were already full, our chopsticks kept going back. That crispy texture is exactly my thing~~

House-made kalguksu noodles and flat noodles

After finishing all the shabu meat, we added the kalguksu noodles and the flat noodles.

Since it was for three people, the noodle portion was generous too. You add them in, boil, and then wait about 5 minutes using the hourglass sitting nearby before eating.

The noodles were really delicious. When you lift a chopstick-full, they stretch with a springy, elastic bounce, haha. Every bite kept giving that chewy texture, and that was so appealing.

And finishing with fried rice

For the finish, we scooped out some of the broth and made fried rice! Added kimchi and seaweed flakes and fried it up — even though we were already full, the spoon kept going, lol.

Thought we were going to burst, but we finished it deliciously to the last bite.

Overall thoughts

It was a Munhyeon-dong restaurant where we got to enjoy house-made kalguksu, shabu-shabu, seafood pajeon, and fried rice all like a proper course.

• ✔️ Convenient with 2 hours free parking in the basement level 1
• ✔️ Chewy house-made kalguksu noodles
• ✔️ White broth shabu-shabu full of minari fragrance
• ✔️ Crispy seafood pajeon with a pizza-like look
• ✔️ Perfectly finished with fried rice using the leftover broth

This felt like a place I'll think of again whenever I want a warm soup dish with family on a weekend. If you're looking for a family restaurant or a good place to eat in Munhyeon-dong, I recommend Yunujae Munhyeon Shabu Kalguksu~~

Recommended for

• Those looking for a good restaurant in Munhyeon-dong
• Those looking for good kalguksu or shabu-shabu in Busan
• Those looking for a family dining spot in Munhyeon-dong with easy parking
• Those who love house-made kalguksu noodles and seafood pajeon