Korean restaurant, Yongin: spicy brisket shabu kalguksu at Jangwongap

After visiting IKEA in Yongin on a weekday evening, I stopped by Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) with a friend. We ordered two servings of spicy chadol minari-ssam shabu kalguksu (shabu-shabu noodle soup with brisket and water-parsley wraps) and whole shrimp seafood pajeon (scallion pancake). The meal was designed to be eaten in order, from the meat and minari wraps to the noodles and fried rice.

Where is it, and what are the listed hours?

The address is 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do, South Korea, on the first floor. It was about a five-minute drive from IKEA. The original post lists the hours as daily from 10:30 to 21:00, with a break from 16:00 to 17:00. Last orders were listed as 15:00 and 20:00.

How were parking and the weekday evening wait?

There was a large parking area directly in front of the restaurant, so parking was easy.

When I visited on a weekday evening, I was seated without waiting. The original post notes that Catchtable can be used if a wait forms during mealtimes.

Is it suitable for groups or dining with children?

The interior was spacious and neat. There was plenty of table space, so it was comfortable for the two of us, and I thought it would also work well for a larger group. Baby chairs were available.

What are the kalguksu menu prices?

The menu items and prices listed in the original post are as follows.

• Chadol minari-ssam shabu kalguksu: white or spicy ₩15,500; mala ₩16,500
• Live abalone shabu kalguksu: white or spicy ₩22,000; mala ₩23,000
• Shabu kalguksu: ₩12,000
• Basic kalguksu: white or spicy ₩10,000; mala ₩11,000
• Whole shrimp seafood pajeon: ₩13,500
• Jochiwon peach bibim-guksu: ₩9,900
• Shrimp dumplings and wontons, for shabu-shabu: ₩7,000

The chadol minari-ssam shabu kalguksu I ordered included premium Wagyu brisket, minari wraps, vegetables and mushrooms, house-made noodles, and perilla-oil kkakdugi fried rice. Adding the whole shrimp seafood pajeon made it a lot of food for two.

How did I eat the chadol minari-ssam?

I chose the spicy version of the chadol minari-ssam shabu kalguksu. Once the food was set out, I understood why such a wide table was needed.

First, I brought the broth, generously filled with minari and mushrooms, to a boil. Once it started boiling, I added the Wagyu brisket and ate it shabu-shabu style.

The meat was tender, and it was good even eaten on its own after lifting it from the spicy broth.

For my taste, I especially liked eating the meat and fresh minari together after dipping them in sesame oil sauce. The nuttiness of the sesame oil and the aroma of the minari complemented the broth's spiciness.

The galchi sokjeot (fermented hairtail innards) served alongside added a salty note. It also went well with the fragrant minari.

What was the texture of the house-made kalguksu noodles?

After the shabu-shabu, I ate the house-made kalguksu noodles. Their chewy texture was what I remembered most from this meal.

The noodles did not break easily and had a springy stretch. I also did not notice a floury smell while eating them.

I was also impressed by how their texture changed as I ate. They were moist and chewy at first, then felt firmer and springier to me over time. Dipping the noodles, soaked with spicy broth, into sesame oil added nuttiness.

The kimchi served with the meal was spicy and made with Uiseong garlic. It paired well with the kalguksu, and it made me want to return with my parents.

How filling is it with the finishing fried rice?

I was already full after the kalguksu, but I still ate the perilla-oil kkakdugi fried rice included in the set.

It had a rich, nutty perilla-oil aroma that made me scrape the bottom of the pot. It went well with kimchi, which added a spicy note.

How was the whole shrimp seafood pajeon?

The whole shrimp seafood pajeon had plenty of shrimp and squid. I could taste the chew of the seafood through the crisp pancake, and it was good to alternate with the spicy kalguksu.

On the way out, there were ppeongtwigi (puffed grain snacks) and chilled misutgaru (multigrain powder drink) with thin ice floating in it.

This meal with my friend was satisfying from the meat and minari wraps through the kalguksu and fried rice. I particularly remembered the minari wraps with sesame oil sauce and the chewy noodles. With the pajeon added, it was more than enough to leave us full.