Giheung kalguksu restaurant with extra sirloin shabu: Jangwongap

Today's post is a recommendation for Jangwongap Kalguksu, which I found while looking for somewhere to eat near Lotte Outlet Yongin Giheung Branch :3 🩵

Jangwongap Kalguksu Yongin Giheung Branch: hours and parking

Jangwongap Kalguksu Yongin Giheung Branch is open daily from 10:30 to 21:00, with a break time from 16:00 to 17:00. Last order is at 15:00 and 20:00, and you can park at the dedicated Jangwongap Kalguksu lot in front of the restaurant.

Jangwongap Kalguksu is a pretty large place, so the parking area in front was really spacious and nice!

Full at 10:30 opening — why Jangwongap Kalguksu means waiting in line

We arrived right at opening time and it was already full..! Turns out Jangwongap Kalguksu is famous as a waiting-line spot!

What we ordered: spicy chadol minari-ssam shabu kalguksu with extra sirloin

Jangwongap Kalguksu is a bit different from a typical kalguksu place, since you can enjoy shabu-shabu and kalguksu (knife-cut noodle soup) together! We ordered the chadol minari-ssam shabu kalguksu (spicy) and extra sirloin.

On the wall was a sign called "Jangwongap's Stubbornness," which caught my eye — it explained that the kalguksu dough is kneaded a thousand times with clean water, nuruk salt, and top-grade flour, that the kimchi uses domestic Uiseong garlic, dried pollack, and Namhae anchovies, and that they use 100% top-grade sesame oil and 100% perilla oil for the final fried rice. It really felt like a place that puts care into every single dish.

What's at the self-serve bar?

Jangwongap Kalguksu's self-serve bar has wasabi, minced chili, geotjeori kimchi (freshly seasoned cabbage kimchi), and extra broth. Apparently adding the minced chili from the self-serve bar makes the soy dipping sauce for the shabu-shabu even tastier!

The self-serve bar stayed clean even with so many customers

With wasabi, minced chili, geotjeori kimchi, and extra broth all available, it was convenient to top up anything we needed from the self-serve bar

Making a dipping sauce with minced chili + wasabi + katsuobushi soy sauce!

The chadol minari-ssam and shabu-shabu meat arrived

The Uiseong garlic kimchi and kalguksu noodles came out right away too! What was unusual here was that you can savor the kalguksu almost like an omakase, according to how long it's been cooked. The noodle quality was selected at a 20:1 ratio in a 2025 government-supported program run by the Korea Institute of Startup and Entrepreneurship Development and Hanbat University — now I really wanted to try it!

The minari (water dropwort) and mushrooms came out so generously, I loved it!

I was curious about the mandu too so I ordered some :3

Doesn't the shabu-shabu meat just look high quality at a glance?

Adding the meat right as the spicy broth starts boiling

Jangwongap Kalguksu's signature sesame-oil dipping

Jangwongap Kalguksu has a distinctive way of eating — dipping the meat and fresh minari into sesame oil pressed directly at a mill. At first it felt a little unusual to dip shabu-shabu in sesame oil, but once I tried it, the nutty sesame aroma really came through and it was delicious! Truly a one-of-a-kind flavor.

The katsuobushi soy sauce was tasty too, of course, but dipping in the sesame oil sauce was more of a shock to me in the best way!!

Five minutes on the sand timer: house-made noodles that stretch like cheese

We quickly polished off the meat and vegetables, then came the part I was most looking forward to — the kalguksu! We used the sand timer on the table to measure 5 minutes, planning to savor the noodles at different stages.

At a glance, the kalguksu clearly wasn't just soft, overcooked noodles — it had a chewy, springy texture that felt alive. Maybe because they're house-made, when I lifted the noodles up they stretched like cheese!

I heard these kalguksu noodles taste great dipped in sesame oil too, so I gave it a try — going from meat ➡️ minari + mushrooms ➡️ kalguksu, all dipped in sesame oil, was truly a special treat!!!

Why is the Uiseong garlic kimchi so good, ugh — I lost count of how many times my mom refilled it..

The mandu wasn't the usual dumpling taste we're used to — it was really springy and delicious. Highly recommend this too

The finish: free perilla-oil kkakdugi fried rice

And what I loved right to the very end was the perilla-oil kkakdugi (radish kimchi) fried rice. As shown in the photo, after finishing the kalguksu, they mix rice, kkakdugi, and gim (seaweed) flakes into the leftover broth. The nutty aroma of the perilla oil combined with the savory kkakdugi made this a special treat too — and best of all, this fried rice was provided completely free of charge. So satisfying ㅠㅠ 🤍

Did you think that was it?! Jangwongap Kalguksu takes care of everything — there's dessert misugaru (roasted grain drink), ppeongtwigi (puffed rice snack), and old-fashioned candies too!

It had really been a while since we found such a delicious, great-value restaurant, and our family had such a happy meal together

Is Jangwongap Kalguksu in Giheung worth the wait?

• ✔️ A filling lineup covering shabu-shabu, kalguksu, and fried rice all in one meal
• ✔️ You can feel the care and quality ingredients put into every single dish
• ✔️ House-made noodles that stretch chewy like cheese
• ✔️ A great combination of generous minari and mushrooms with light, clean shabu-shabu meat
• ✔️ Delicious kimchi made with domestic Uiseong garlic
• ✔️ The nutty free perilla-oil kkakdugi fried rice at the end is delicious
• ✔️ Dessert misugaru and snacks make you feel taken care of right to the end

If you want a filling meal of shabu-shabu, kalguksu, and fried rice all in one, I strongly recommend Jangwongap Kalguksu! In particular, the house-made kalguksu noodles that stretch like cheese, and dipping the meat, minari, and noodles all into sesame oil pressed directly at a mill, was a truly unique and delicious combination! If you're looking for a great kalguksu restaurant in Giheung, Yongin, I recommend Jangwongap Kalguksu.