Korean noodle restaurant in Yongin: Jangwongap Kalguksu

Is it convenient for a meal after shopping in Yongin Giheung?

After shopping near the outlet with my boyfriend, we wanted to eat somewhere outside and found Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점). It is in Gomae-dong, was easy to reach by car, and had quite a few diners when we visited.

It was introduced as being about a five-minute drive from the nearby shopping facilities. The large parking area in front made it seem convenient for families or larger groups arriving by car.

What are the handmade “cheese noodles” like?

The restaurant described its handmade noodles, kneaded a thousand times, as “cheese noodles” because of their texture. It said you could enjoy five texture changes depending on the cooking time, and we also received an information leaflet when ordering.

What are the atmosphere and ordering system like?

At the entrance during my visit, there was information about a customer-satisfaction event in which submitting an entry form entered you into a gift certificate drawing.

The interior was spacious, bright, and neatly decorated. We came for a meal for two, but I thought it would also suit a family meal or a larger gathering.

We could order through the kiosk at each table. Ice water, sauce ingredients, and small dishes were set out, along with instructions for eating the kalguksu and making soy sauce. During my visit, there was also an event offering puffed rice snacks for writing a Naver receipt review.

Kimchi was brought out at first, and we could get more from the self-service bar. According to the restaurant, it uses its secret broth and domestically grown Uiseong garlic to make kimchi three times a day. It went well on top of the kalguksu.

How did I eat the chadol minari ssam kalguksu?

We ordered the two-person chadol minari ssam kalguksu (beef brisket and water parsley wrap knife-cut noodles). It came with chadol, vegetables, mushrooms, and kalguksu, plus complimentary perilla oil kkakdugi fried rice.

The dipping sauces were soy sauce, handmade sesame oil sauce, and galchi sokjeot (fermented hairtail innards). Soy sauce and wasabi were a familiar combination, while the galchi sokjeot had good savory depth. A staff member explained that the sesame oil was pressed directly at a mill and told us to mix in the accompanying salt before dipping the noodles.

The sesame oil sauce was what I remembered most. Even with the meat infused with broth, it did not feel greasy and added a nutty flavor. The chamissam—fresh water parsley served separately, dipped in the sauce with the meat—also brought in the herb's fragrance.

Even after boiling for quite a while, the noodles did not break easily and stretched out long. Once I tried them, I understood why the restaurant called them cheese noodles: they had a satisfyingly chewy texture.

Did the seafood pajeon and bibim mandu go well with the kalguksu?

For sides, we ordered whole shrimp seafood pajeon and Jochiwon bibim mandu (spicy mixed dumplings). I had already planned to have pajeon, but a staff member told us that the bibim mandu had launched the day before and was sold in limited quantities at lunch and dinner. We arrived shortly after dinner service began, so we were able to order it.

The whole shrimp seafood pajeon tasted more of seafood and scallions than batter. Squid, shrimp, and octopus were in each bite, and its crisp texture was nice to alternate with the kalguksu.

The Jochiwon bibim mandu was said to contain Jochiwon peaches in its spicy sauce. Its refreshing, cool flavor made it a good accompaniment between the spicy kalguksu and seafood pajeon.

How filling is it with fried rice and dessert?

At the end, we had the complimentary perilla oil kkakdugi fried rice. After some broth was ladled out, the fried rice was added and finished with a drizzle of perilla oil. It tasted different from juk (rice porridge), and the perilla oil aroma meant I finished it even though I was already full.

For dessert, there were misugaru (mixed grain drink), several kinds of puffed rice snacks, and coffee. After the kalguksu for two, two sides, and fried rice, we were so full that we could barely eat the puffed rice snacks. With its spacious setting and shareable dishes, I would like to return next time with family or coworkers.