Pyeongtaek Korean restaurant set meal: Goryeo Mulchong Kalguksu

Over the weekend, the two of us went to Goryeo Mulchong Kalguksu (고려물총칼국수) in Pyeongtaek for kalguksu. We ordered the two-person set, which included kalguksu, boiled pork, and dumplings; by the time we finished the fried rice, it was more filling than expected.

Is the entrance and parking easy to find?

The restaurant is on the first floor at 730 Pyeongnam-ro, Pyeongtaek-si, Gyeonggi-do. Following the arrows on the wall leads to the entrance, and the parking entrance is right beside it. The driveway into the parking area felt somewhat narrow, so it would be best to enter carefully.

Is the space suitable for family meals or group gatherings?

It looked large from outside, and the interior was also spacious and tidy. There was plenty of seating.

Besides the regular seating, there were private rooms called Gang Gam-chan and Taejo. The rooms were said to accommodate from four to 80 people, which made me think of it as a place for family meals or group gatherings too.

What comes in the two-person set?

We ordered through the table ordering system at our table. The first screen explained how to best enjoy the Mulchong kalguksu.

Our two-person set included one serving of kalguksu (knife-cut noodles), al-baechu mandu (napa cabbage dumplings), and baeyip yakseon suyuk (pear-leaf boiled pork). Other meal options included deulgireum goldongmyeon (perilla-oil mixed noodles), bibim goldongmyeon (spicy mixed noodles), and sagyejeol bokkeumbap (four-seasons fried rice). Mulchong-tang was listed among the dishes and drinks to share. Dongjuk clams, mussels, and handmade noodles could be added.

The self-service bar had broth, cabbage-and-radish pickles, kimchi, chojang, red pepper powder, and Cheongyang chili peppers. There were both ripe and regular kimchi, and they suited my taste.

What were the pear-leaf boiled pork and cabbage dumplings like?

How was the texture of the pear-leaf boiled pork?

The baeyip yakseon suyuk arrived first. It was described as boiled pork made with grade-one five-layer pork belly and pear tree leaves. Salted shrimp was served in the center, and the meat was tender yet pleasantly chewy.

It was mild on its own, with no unpleasant smell. I also liked pairing it with a little salted shrimp in the boiling sauce, Cheongyang chili peppers, and kimchi.

How were the napa cabbage dumplings different from regular dumplings?

The al-baechu mandu arrived while we were eating the boiled pork. They were wrapped in napa cabbage rather than dumpling wrappers, so they looked different from the dumplings I usually imagine.

The napa cabbage was crisp and slightly sweet. The filling was also mild rather than strongly seasoned. They said the dumplings are made in-house too, and I liked them enough to want to try making them at home.

How do you cook Mulchong kalguksu, and how did it taste?

The Mulchong kalguksu came with handmade noodles. Although the set included one serving of kalguksu, it felt like quite a generous amount. The restaurant says it kneads the dough and makes the noodles fresh every day.

The clams and mussels looked fresh. The restaurant says it uses domestic Gochang dongjuk clams and Tongyeong mussels. The broth was refreshing and savory.

We first brought the shellfish to a full boil, then dipped them in chojang and soy sauce. They were well purged of sand, and the flesh was chewy.

After eating the shellfish, we brought more broth from the self-service bar, poured it in, and added the noodles. We turned over the five-minute sand timer on the table to wait, and added more Cheongyang chili peppers because we wanted it spicy.

The cooked noodles were chewy and soft. I especially liked their texture, and enjoyed the broth too.

Is the meal enough for two with the fried rice?

The finishing fried rice was free and could be refilled without limit. The ingredients were brought to us at first, and we could use the self-service bar if we needed more.

We emptied what was left in the pot into the empty container beside it, then added and mixed in the fried-rice ingredients.

We spread and pressed the rice flat, then cooked it over high heat until nurungji formed on the bottom. We were already full, but still finished the fried rice.

At first, I wondered whether the two-person set would be too small, but the boiled pork, dumplings, kalguksu, and fried rice filled both of us up. I was satisfied with what we had this time, and would like to try the goldongmyeon next time.