Korean restaurant in Yongin: shabu kalguksu at Jangwongap

After finishing shopping in Giheung on the weekend, I stopped by Jangwongap Kalguksu Yongin Giheung Branch. I had clear-broth shabu kalguksu with my child, and I remember how the meal progressed from beef brisket and minari wraps to noodles and fried rice.

Rather than a meal that ends with one bowl of kalguksu (knife-cut noodles), it felt more like tasting several ingredients in sequence. I also ordered whole-shrimp seafood pajeon (scallion pancake) and Jochiwon peach bibim mandu (mixed dumplings).

Where is the restaurant, and is parking convenient?

The restaurant is on the first floor at 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do. Its dedicated parking lot directly in front holds about 40 cars, so parking was convenient. The surroundings were open, and the standalone-building feel kept the exterior from feeling crowded.

It is close to the Giheung shopping area, making it a convenient stop before or after shopping, as it was for us. The original post lists hours as daily from 10:30 AM to 9:00 PM, with a break time from 4:00 to 5:00 PM. Last orders are listed as 3:00 PM and 8:00 PM, and it says the restaurant may close early when many guests are waiting.

What is the interior like for dining with a child?

The interior was bright with natural light and had high ceilings. The tables were spaced widely apart, which looked comfortable for families and groups, and there were plenty of high chairs.

One side of the restaurant had a free dessert corner called “Jangwongap Store.”

There were warm gangnaengi (puffed corn) and old-fashioned puffed rice snacks kept in rice cookers, available before or after the meal.

What comes with the shabu kalguksu, and which broth did I choose?

The beef brisket and minari-wrap shabu kalguksu included 60 g of wagyu beef brisket, minari wraps, vegetables and mushrooms, house-made cheese noodles, and perilla-oil kkakdugi fried rice.

I could choose a spicy red broth, a clear and mild white broth, or mala broth. Thinking of my child, I chose the clear broth.

How did I eat the beef brisket and minari wraps?

First, a pot generously filled with minari and Chunchu oyster mushrooms arrived. The clear broth was refreshing and savory.

Once the broth boiled, I briefly cooked the beef brisket. Wrapping minari in the cooked meat and dipping it in sesame oil sauce brought together the rich flavor of the meat, the crisp texture of the minari, and its fresh aroma. It was my first time dipping shabu-shabu in oil sauce, and it worked well.

How were the pajeon and bibim mandu I ordered alongside?

What was the texture of the whole-shrimp seafood pajeon like?

The whole-shrimp seafood pajeon was packed with whole shrimp, squid, and octopus. It made a crisp sound when cut with scissors, with a crispy outside and moist interior. I could also taste the springy seafood and the sweetness of the scallions.

It did not feel overly oily, so it went well with the kalguksu. The restaurant says only pajeon is available for takeout.

What does the Jochiwon peach bibim mandu taste like?

The notice said Jochiwon peach bibim mandu is sold in batches of 10 at 10:30 AM and 5:00 PM, limited to 20 per day. It was available when I visited, so I ordered it too.

Crisply fried handmade dumplings came with red cabbage, sprouts, bean sprouts, cucumber, and other vegetables. I mixed the vegetables with a peach-based bibim sauce and placed them over the dumplings. The sweet-and-tangy seasoning and peach flavor cut through the dumplings’ richness.

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

After the shabu-shabu, I ate the house-made kalguksu called “cheese noodles.” The guide said the texture changes depending on cooking time: 6 minutes for chewy, 7 for bouncy-chewy, 8 for springy, 9 for soft noodles that have absorbed the broth, and 10 for tender noodles.

I first tried the noodles on their own. They were dense and chewy, without a raw flour smell. Dipping them lightly in sesame oil as instructed added a nutty flavor.

I also put the accompanying Uiseong garlic kimchi on the noodles. Its pungent, refreshing flavor paired well with the nutty noodles.

How was the fried rice served at the end?

After finishing the noodles, I ended with the perilla-oil kkakdugi fried rice included in the set.

They stir-fried rice with kkakdugi, seaweed flakes, and perilla oil in the pot. The nutty aroma of perilla oil went well with the tangy, crisp kkakdugi, and I even scraped up the lightly browned nurungji (scorched rice) from the bottom.

What stood out about this family meal?

I liked how the flavors and textures changed through the meal, from beef brisket and minari wraps to kalguksu and fried rice. The noodles dipped in sesame oil especially stayed with me.

With the pajeon and bibim mandu alongside, it was a filling meal. The dedicated parking, wide table spacing, and high chairs also made this weekend meal with my child comfortable.