Korean restaurant in Yongin for chadol minari wraps: Jangwongap

I went back to Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) for lunch near Lotte Outlet Giheung. I have visited several times, and I had been thinking about the combination of beef brisket and minari (water parsley) dipped in sesame-oil salt, along with the chewy kalguksu (knife-cut noodles). This time, three of us also had peach bibim mandu and seafood pajeon.

Is it easy to reach from Giheung Outlet, and is parking available?

The restaurant is in Gomae-dong near Lotte Outlet Giheung, making it conveniently located for a meal before or after shopping. The address is 1F, 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do, South Korea.

There is parking in front of the restaurant, so visiting by car was convenient. However, the parking area can get busy during the lunch rush, and waits tend to be substantial on weekends. We arrived at weekday opening time this visit, so we were able to enter and eat without a rush.

The restaurant said it makes its noodles in-house. There was also information about a traditional dough-kneading method said to involve a thousand kneads and patented noodles made with nuruk salt; when I ate them, the noodles’ springy, chewy texture was especially memorable.

What are the hours and child-friendly amenities?

At the time of my visit, it opened at 10:30 AM, with a break time from 3:00 to 5:00 PM. The last order was listed as 8:00 PM.

The interior was spacious with many tables, and there were plenty of high chairs. It said free baby rice is provided for preschool children under seven, which seemed helpful for family meals.

There was also a notice that military personnel, firefighters, and police officers receive five free shrimp dumplings. Another notice said customers who order for two or more people and take food to go after their meal receive a bag of ppeongtwigi (puffed rice snack). Catchtable waiting was also available.

This time, I noticed the Jochiwon peach bibim mandu that I had not seen on previous visits. It was limited to 10 sets each in the morning and afternoon, so I decided to order it.

What did three people order?

For the shabu kalguksu, you first choose a broth and then the shabu toppings. The broth options were spicy red, white, and mala, while the toppings included chadol minari wraps, live abalone with brisket, basic shabu, and basic meat-free kalguksu.

We ordered two servings of chadol minari wraps, plus whole-shrimp seafood pajeon and Jochiwon peach bibim mandu. At the time of my visit, the pajeon was ₩13,500 and the bibim mandu was ₩9,900. This was a generous amount for three people, and there was plenty of kalguksu too.

Instructions for cooking and eating the shabu kalguksu were provided, which made them easy to follow.

The perilla-oil kkakdugi fried rice served at the end was also listed as free. I had enjoyed it on a previous visit, so we decided to have fried rice this time as well.

How do you eat the chadol minari wraps, and what did they taste like?

We ordered the chadol minari wraps with the spicy broth. Instructions for eating it came with the two-serving set.

The pot had plenty of mushrooms and minari, while the brisket and minari were served separately. Sesame-oil salt, kalguksu, and Uiseong garlic kimchi were also prepared.

Once the broth boiled, I cooked the meat and ate it with the minari. There were soy sauce and wasabi too, but I often find myself reaching for the sesame-oil salt when I come here. Dipping the minari wraps in sesame oil and adding galchi sokjeot (salted hairtail innards) made it enjoyable to switch up the flavors.

The kimchi was in the geotjeori style, and I enjoyed it with the shabu. The amount of kalguksu for two servings was considerable, so after the side dishes I was quite full.

How were the peach bibim mandu and seafood pajeon?

The limited Jochiwon peach bibim mandu had been intriguing to me, and I felt the portion of dumplings was generous for the price.

You pour a bibim sauce said to contain peach vinegar and natural fruit over the vegetables and mix them, then eat them with crisp fried dumplings. The vegetables coated in the tangy sauce went well with the dumplings.

The whole-shrimp seafood pajeon had plenty of squid and shrimp. It was on the thin side, so the floury taste did not stand out, and I liked its crisp texture.

What is it like to finish with kalguksu and fried rice?

After we had eaten nearly all the meat, mushrooms, and vegetables, we added the kalguksu and boiled it for about five minutes. The noodles were as chewy as tteokbokki rice cakes, and their texture changed the longer they cooked. I also like dipping these noodles in sesame oil.

If you request the perilla-oil kkakdugi fried rice, a staff member puts the ingredients into the pot and you stir-fry it yourself. The kkakdugi gave it a tangy flavor. I was already full, but it was tasty enough that I still ate the fried rice well.

Is there dessert after the meal?

After finishing the meal, there was a space for a light coffee, along with misutgaru (multigrain powder) slushies and ppeongtwigi. This time, too, I ate a filling meal from shabu through kalguksu and fried rice. If I return, I would prefer a relaxed time like this rather than weekend lunch, when parking and waits are concentrated.