Korean restaurant in Yongin for minari wraps: Jangwongap Kalguksu

Is parking convenient near Lotte Outlet Giheung?

On the way to Lotte Outlet Giheung one weekend, I stopped by Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점). It is a shabu kalguksu (knife-cut noodle soup) restaurant at 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do, South Korea, on the first floor.

The large parking lot in front made it convenient to visit by car. The original post lists daily hours from 10:30 AM to 9 PM, with a break time from 4 to 5 PM.

How long was the Sunday lunch wait?

There was a wait when we arrived around 2 PM on Sunday. Tables seemed to open up fairly quickly, and we ate after waiting about 20 minutes. While waiting, we had two misutgaru slushies; I liked them enough to have another after the meal.

As I looked around while waiting, I saw notices about the restaurant's awards and its house-made noodles kneaded a thousand times. I was curious about their texture.

What did we order, and which broth did we choose?

We ordered the signature brisket-and-minari (water parsley) wrap shabu kalguksu with red broth, along with the whole shrimp seafood jeon (savory pancake). The broth could be red, white, or mala, with mala costing an extra ₩1,000 per person.

We submitted the order slip before sitting down, and the food was prepared for us. Even though the restaurant looked busy, the dishes arrived neatly arranged and the table was clean.

How did we eat the brisket-and-minari wraps?

I put the meat in first, then read the instructions for eating the minari wraps. The restaurant said its kimchi is made daily with Uiseong garlic and dried pollack broth, and it suited my taste as well.

Following the instructions, I tried it dipped in sesame oil sauce, topped with galchi sokjeot (fermented hairtail innards), and dipped in wasabi soy sauce. The fragrant, nutty sesame oil sauce went especially well with the minari. The minari was served raw, so its aroma and texture came through clearly.

What was the price and composition of the whole shrimp seafood pancake?

As we were eating the brisket-and-minari wraps, the whole shrimp seafood pancake arrived.

The whole shrimp seafood pancake was ₩13,500. It was packed with shrimp, and I could also see squid and octopus, so I was satisfied with the seafood for the price. It was my favorite of the side dishes we had that day.

How were the kalguksu noodles and red broth?

After the minari wraps, we ate the kalguksu. I like my noodles well cooked, so I cooked them for eight minutes.

The self-service station had gochu dadaegi, a spicy chili seasoning. We like spicy, salty flavors, so we added more to the red broth, and the peppery taste suited us.

The noodles, described as house-made, did not break easily even after being cooked thoroughly and stayed chewy to the end. I ate them with Uiseong garlic kimchi and also dipped them in sesame oil sauce as instructed. The sesame oil sauce gave them a different, nutty flavor.

How do you eat the final kkakdugi fried rice?

The kkakdugi fried rice was complimentary. At the end, perilla oil was poured over it, and we stirred and fried it ourselves.

The aroma of perilla oil came together with the kkakdugi and roasted seaweed flakes, and I finished it despite already being full. We waited about 20 minutes that day, but the meal, from the fresh minari wraps through the kalguksu and fried rice, was satisfying.