Yongin Korean restaurant for shabu kalguksu: Jangwongap Kalguksu

Is it easy to visit by car, and what are weekend waits like?

Before shopping, I visited Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) in Gomae-dong for a meal. I came by car, and its dedicated parking lot was fairly large, making parking easy. The dining room was also spacious and clean.

Even though I arrived at 11:30 AM on Saturday, it was nearly full. One or two tables were still open, so I was seated right away, but a wait began soon afterward. I felt it would be better to avoid peak meal times on weekends.

What did we order, and how much did it cost?

For two people, we ordered two chadol minari ssam shabu kalguksu (shabu kalguksu with beef brisket and water parsley wraps) at ₩15,500 each, whole shrimp seafood pajeon (scallion pancake) at ₩13,500, and drinks. The shabu kalguksu was structured to start with the beef brisket, then add the kalguksu noodles, and finish with kkakdugi bokkeumbap (cubed-radish kimchi fried rice).

What amenities are there for dining with young children?

There were many families dining with babies, and high chairs were well provided. Baby rice was free, and it seemed to come with plain rice and gim (roasted seaweed). There was also a self-service bar.

How did we eat the chadol minari ssam shabu kalguksu?

Instructions for how to eat it were posted throughout the restaurant, so I looked them over while waiting. When our food was brought out, a staff member kindly explained the order of eating it to first-time visitors.

Once the broth came to a boil, we started by adding the beef brisket. Lightly cooked brisket wrapped in water parsley and dipped in soy sauce or sesame oil sauce was tender and fragrant. I especially liked the combination topped with galchi sokjeot (salted cutlassfish innards).

How was the whole shrimp seafood pajeon?

The whole shrimp seafood pajeon was generously topped with shrimp and squid. The squid in particular was tender, and the pancake was crisp enough that I kept reaching for it throughout the meal.

Did the kalguksu texture change with cooking time?

After finishing the meat, we added the kalguksu noodles. We were told to put them in as they were, without using tongs.

Each table had an hourglass, so we could track the cooking time. After about five minutes, we added the remaining water parsley, and the noodles were chewy then. After cooking for around eight minutes, they became soft and fluffy; dipping them in sesame oil sauce was good too.

I added the spicy pepper seasoning from the self-service bar to the broth. It was not very spicy for me, but it added flavor. The Uiseong garlic kimchi, which was described as made in-house daily, also went well with the kalguksu.

How do you eat the final kkakdugi fried rice?

After the kalguksu, I asked a staff member for the kkakdugi fried rice. They portioned the remaining broth and noodles into a bowl, then added the fried-rice ingredients and sesame oil to the pot.

Then we mixed and fried it ourselves. It stuck quickly, so it was better to stir it often. With gim, flying fish roe, and kkakdugi, it had a nice bite; it also went well soaked in the reserved broth or topped with galchi sokjeot. We finished the meal with the remaining shrimp and squid from the pajeon.

What desserts were available after the meal?

As we left after the meal, there was misutgaru (multigrain powder) slush and coffee in the dessert area.

There were also snacks and gangnaengi (puffed corn), and during my visit there was a quiz event to join before leaving.

Overall, the food was clean-tasting rather than heavily seasoned. Being able to eat the meat, noodles, and fried rice in sequence made me satisfied with both the flavor and portion for the price. The spacious dining room, kind service, and amenities for children stood out, though it is worth keeping in mind that a wait can form even on weekend mornings.