Korean restaurant in Yongin for kalguksu and seafood pajeon: Jangwongap

Was it convenient before shopping at IKEA?

Before going to IKEA on Saturday, I stopped by Jangwongap Kalguksu, Yongin Giheung Branch (장원갑칼국수 용인기흥점) for lunch. It is also close to Lotte Outlet. The hours listed in the original post were 10:30 a.m. to 9 p.m., with a 4–5 p.m. break and last orders at 3 p.m. and 8 p.m.

The parking lot was large, so I parked without difficulty. It was convenient to eat before continuing on to shop.

I had passed it before and wondered about it, but this was my first time going inside. The restaurant says it kneads its dough a thousand times, so I was curious about the noodle texture.

At the time of my visit, there was a notice saying baby rice was free for preschool children under seven. Notices also described an event offering five shrimp dumplings to military personnel, firefighters, and police officers, and a bag of puffed snacks for diners who took food to go after their meal.

At the entrance, I also saw information about an award related to the Korean food master category for kalguksu (knife-cut noodles). A restaurant notice said its noodle texture had been selected for a nationally funded project run by the Korea Entrepreneurship Foundation and Hanbat National University, which raised my expectations.

Was there a wait at Saturday lunch?

When we arrived, there was a table available, so we sat down right away. There was a Catchtable waiting device; the instructions said that waiting guests should register, fill out an order slip, and submit it at the counter.

The dining room was spacious, but there were also many guests. At first, I could see a few empty tables here and there, but before long it was full.

What did we order with a child?

Two adults and one elementary-school child ordered two portions of chadol minari ssam shabu, added sirloin, and ordered whole-shrimp seafood pajeon (Korean scallion pancake). Each table had a tablet with photos, so ordering was not difficult, and paper menus were available too.

Water, cups, and sauce dishes were set on the table. There was also a notice saying the restaurant aims for an omakase-style experience, enjoyed in the order and timing of the dishes.

The self-service station had side plates, children’s spoons and forks, extra broth, wasabi, Uiseong garlic kimchi, and chopped Cheongyang chili peppers. It was convenient to take as much kimchi as needed, and supplies were available for packing up leftover pajeon. We did not have any pajeon left.

A generous amount of kimchi came out from the start. We were told it was made in-house three times a day with a special broth and Uiseong garlic. When I tried it, the garlic flavor felt well balanced and savory, and I thought it would go well with plain rice too.

How did we eat the chadol minari ssam shabu?

The instructions said the noodle texture changes depending on cooking time. As I ate, I noticed it change from chewy and springy to bouncy and soft.

Instructions for eating the chadol minari ssam came with the meal, so I followed them in order. First, I mixed the salt well into the sesame-oil salt sauce.

We could choose either clear broth or spicy broth. Since we were eating with a child, I chose the clear broth, which tasted clean and refreshing. Following the instructions, I briefly blanched the chadol (thinly sliced beef brisket) and ate it with plenty of fresh minari (water celery).

How much was the whole-shrimp seafood pajeon, and how did it taste?

The whole-shrimp seafood pajeon arrived around the time we added the chadol. It was ₩13,500 at the time of my visit. The seafood covered it without gaps, so it felt generous for the price.

It included squid and octopus as well as shrimp. The batter was not thick; it was cooked thin and crisp. The seafood had more presence than the batter, making it good alongside the shabu.

Along with the pajeon, I ate chadol minari ssam too. Wrapping plenty of fresh minari around cooked chadol and dipping it in sesame-oil sauce brought together nutty flavor, the beef juices, and the aroma of minari. Adding galchi sokjeot (salted hairtail innards) added a fermented seafood flavor and made the seasoning feel just right.

How did we cook and eat the kalguksu noodles?

I followed the instruction to put the fresh noodles into the pot directly from their container rather than picking them up with tongs. Before adding them, I stretched one strand; it stretched long without breaking.

I set the table’s sand timer and ate the noodles according to the indicated time. Even without anything alongside them, they had almost none of the raw floury taste and were nutty. I preferred adding chopped Cheongyang chili peppers for some heat.

Eating the Uiseong garlic kimchi, mushrooms, and noodles in one bite brought together their different textures nicely. It was also enjoyable to notice how the noodles changed with cooking time.

Could we have fried rice and dessert too?

At the time of my visit, perilla-oil kkakdugi (cubed radish kimchi) fried rice was provided free to finish the meal. The ingredients were added to the pot, and we stir-fried them ourselves. The seaweed flakes and kkakdugi went well together, and the Uiseong garlic kimchi added more savory flavor. I was already full, but I still ate the fried rice.

Next to the counter was a corner for guests waiting or who had finished eating. Several kinds of nostalgic snacks were prepared, including tteok ppong, gangnaengi, and corn snacks.

Of the desserts, I liked the misutgaru (mixed-grain powder drink) the most. Its sweet flavor and slush-like texture made it nice to drink after the meal. After eating shabu, kalguksu, seafood pajeon, and fried rice, I went shopping feeling full.