Paper-thin dumpling-skin sujebi in kalguksu at Yunujae, Busan

A Busan kalguksu spot, a Munhyeon-dong favorite: Yunujae Munhyeon Shabu Kalguksu.

Yunujae Munhyeon Shabu Kalguksu — location, parking, hours

• 🏢 Address: 26 Suyeong-ro, Nam-gu, Busan, South Korea (Daerim Munhyeon City Plaza, units 158–161)
• 📢 Parking: free 2-hour voucher when parking in the building's underground lot
• 🕖 Hours Mon–Fri 11:00–20:50 / break time 15:00–16:30 (last order 20:00)
• 🕖 Sat, Sun 11:00–20:50 (last order 20:00)

My taste in food is pretty limited, but shabu-shabu kalguksu is one of the things I love!!!! 🤤💗 This time I went to Yunujae Munhyeon Shabu Kalguksu in Munhyeon-dong.

I figured a place where you can eat shabu-shabu and kalguksu in one sitting would make for a filling meal for two, so I visited — and to cut to the conclusion, the portions were huge, so the two of us ate until we were about to burst. 😂

There was something fun about eating through meat, then kalguksu, then sujebi, then fried rice, in that order, at Yunujae Shabu Kalguksu! 😌 Let's get into the review.

What we ordered for two

Here's how we ordered 📋

What we ordered that day was:

• Red broth (spicy) for two
• 2 orders of sujebi
• 1 order of kalguksu noodles
• 1 bowl of rice
• 2 colas

That's how we ordered.

Choose your broth to taste

I liked that the menu lets you pick the broth base to your taste. Some people like clear broth, others like spicy — it was nice being able to choose according to your own palate. After some back and forth, we went with the red spicy broth. 🌶️

How spicy is the red spicy broth, really?

I expected "spicy" to mean something intense enough to numb your tongue, but in practice it felt like a moderate, savory-hot kind of spice! The broth itself wasn't too heavy or thick, just cleanly spicy, which worked well with the shabu-shabu ingredients :)

They put the meat into the red broth first 🥩

As the meat cooked, its flavor seeped into the broth, so the soup got richer and richer than at the start 〰️〰️! Especially with the meat added to the spicy red broth, the meat's clean flavor paired really well with the sharp, spicy soup. 😊

Since shabu-shabu meat can get tough if boiled too long, we pulled it out once it was just cooked through, and dipping it in sauce with the vegetables, I kept reaching for plate after plate. 😝

At first the portion didn't look like all that much, but as we kept eating, I felt surprisingly full…!

After shabu-shabu, on to the kalguksu 🍜

Once we'd eaten a good amount of meat, it was finally time to add the noodles 😙 The instructions said: after finishing the meat, add the kalguksu, and once the broth starts boiling, turn the heat up a bit and simmer for about 5 minutes!

As the kalguksu noodles soaked up the broth, they got softer and softer, and since the broth had simmered with meat and vegetables, the flavor felt deeper than at the start?!

The noodles had absorbed enough of the spicy broth that we didn't need to season much more. 🍜 And as the broth kept simmering, it got a little thicker, so it was a completely different flavor experience from the shabu-shabu at the start (⸝⸝ ◜⤙◝ ⸝⸝)

The sujebi was as thin as dumpling skin 👀

Honestly, what stuck with me most that day was the sujebi (hand-torn dough flakes) 😲 It was quite different from the thick, chewy sujebi I usually picture! It was incredibly thin, almost like dumpling skin — such a unique texture, haha.

Normally when you think of sujebi, you picture thick chunks of dough torn into the pot, but here it was thin and flat, which made for a genuinely different mouthfeel when eaten with the broth (*´ч ` *)

Finishing strong with fried rice 🍚

By the time you've finished the kalguksu and sujebi, you're already pretty full, but there's no skipping the fried rice…! We diligently fried up the rice and I genuinely thought I was going to burst 🤤🤤🤤 Going from shabu-shabu to kalguksu to sujebi to fried rice, it was a course the two of us really enjoyed and left completely satisfied with!! 😊