Yongin Korean restaurant with white-broth kalguksu: Jangwongap

Was it easy to dine with children?

Before going to a kids’ café, I stopped by Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) for a filling meal with my children. It is near Giheung Lotte Outlet, and I visited for an early weekend lunch.

The restaurant was large and clean inside. It had plenty of tables and felt comfortable, and I saw many family groups. High chairs made it convenient to eat with young children.

Without my asking, the staff brought rice and gim (roasted seaweed) according to the number of children. There was plenty, so I served it with meat and finely cut mushrooms wrapped in seaweed. The children ate well too.

Which broth and dishes did I choose with children?

I ordered two servings of beef brisket and minari wrap shabu kalguksu, with extra kalguksu noodles and sirloin, plus a whole-shrimp seafood pajeon. There were three broth options: red, white, and mala. I wanted to try the red broth too, but chose the white broth to share with the children.

Before eating, I read the instructions. The meal was designed to be enjoyed in sequence, from shabu-shabu to kalguksu and then fried rice.

I ordered on a tablet. Sauces, water, cups, and small dishes were set out at the table.

The self-service bar had children’s tableware, extra side dishes, and shabu broth.

The one thing I regretted ordering was the extra kalguksu noodles. Two adults and children were eating together, but even one basic tray felt sufficient. Once I added the extra noodles, there was too much and we ended up leaving a lot.

How was the whole-shrimp seafood pajeon, and can leftovers be packed?

The whole-shrimp seafood pajeon contained whole shrimp, large-cut squid, and octopus. Chilies on top gave it a mildly spicy finish that cut through the richness.

It was generously topped with seafood, while the batter was thin and crisp. The seafood texture went well with the crisp batter.

Because I had added noodles to the shabu kalguksu, I could not finish the pajeon. There was a station where I could pack the leftover pajeon myself, so I took it home.

What was the white-broth shabu-shabu like?

Once the broth boiled, I added the brisket and cooked it. I liked wrapping mushrooms, wagyu brisket, and minari (water dropwort) together and dipping them in sauce.

The white broth was clean-tasting and savory. I do not usually drink much soup, but I had several spoonfuls that day and refilled the broth several times. The fragrant minari, chewy mushrooms, and nutty brisket worked well together.

There were two sauces: a salted sesame-oil sauce and a wasabi soy sauce. It was my first time dipping shabu-shabu in the sesame-oil sauce, and its savory, salty flavor suited it well. The sesame-oil aroma also came through strongly.

The brisket itself had a pleasant nutty flavor, and it was also good wrapped with fresh minari.

How long did I cook the kalguksu noodles?

After the shabu-shabu, I added the kalguksu noodles. One tray was enough, but after I put in both trays, the noodles swelled and the portion became even larger. Next time, I would try the basic amount before deciding whether to add more.

The basic method was to boil them for about five to six minutes, then lower the heat to 1–2 and eat them to preference. The noodles gradually softened as they cooked; I liked them best at around six to seven minutes, when they still had a chewy, springy texture.

The geotjeori (fresh kimchi) was refreshing and pleasantly spicy, and it went well with the kalguksu. Following the restaurant’s video instructions, I also dipped the noodles in sesame-oil sauce; its savory, salty flavor suited the noodles too.

Can you also have fried rice and dessert?

At the end, I asked a staff member for the complimentary perilla-oil kkakdugi fried rice that was offered during my visit. Well-fermented kkakdugi (cubed radish kimchi) and seaweed flakes came together with perilla oil. My husband suggested skipping it because we were already full, but once we tried it, we both enjoyed it.

For dessert, puffed rice snacks, a misutgaru (mixed-grain powder) slushie, and coffee were available without limit. The children liked the desserts too.

Puffed rice snacks and sesame oil were also available to purchase separately. I saw customers buying sesame oil, but I did not buy any.

What were weekend lunch parking and waits like?

The standalone building had a fairly large parking lot, but it filled up during the lunch rush. I arrived at around 10:40 a.m. on a weekend, and by about noon, when I finished eating, there were around 20 people waiting. I also saw people leaving, so I felt it would be better to arrive before noon for a more relaxed meal.

I was satisfied with it as a family meal because the restaurant provided rice and seaweed for the children, and we could eat from shabu-shabu through fried rice and dessert. However, if ordering meat and pajeon together as we did, it would be better to decide on extra kalguksu noodles after seeing the portions.