Korean restaurant in Yongin for chewy shabu-kalguksu: Jangwongap

I went to Jangwongap Kalguksu Yongin Giheung branch (장원갑칼국수 용인기흥점) because I was curious about its claim that it had applied for patents for its shabu-kalguksu and noodles. After eating chadolbagi (thinly sliced beef brisket) and fresh minari ssam (water dropwort wraps), I added the kalguksu and continued with fried rice. What stayed with me most was the springy, chewy texture of the noodles after about five minutes of boiling.

Where is it, and was parking convenient?

The restaurant is on the first floor at 90 Gomae-ro, Giheung-gu, Yongin, South Korea. The hours listed in the original post are daily from 10:30 to 21:00, with a break time from 15:00 to 17:00.

The building had large windows, which gave it a clean impression. I could see outside clearly from indoors, so it was nice to look out while eating.

There was a large dedicated parking lot in front of the restaurant. It looked roomy, so visiting by car seemed convenient.

Was there a wait at weekend lunch?

When I visited at weekend lunch, there were many customers and I had to wait. Even after I got in, the restaurant was nearly full.

Sweet misutgaru (multigrain powder drink) was available to drink while waiting. It also seemed nice to have as dessert after the meal. There were puffed rice snacks beside it, so I could pick at them while waiting hungry.

The restaurant itself was spacious and pleasant, but it was busy that day. I thought a weekday visit might be worth considering for a more relaxed meal.

Once seated, I found plates, cups, soy sauce, and more neatly arranged on one side of the table. We ordered spicy chadolbagi and minari-wrap shabu-kalguksu for two, along with whole-shrimp seafood pajeon.

How did I eat the chadolbagi and minari-wrap shabu-kalguksu?

The shabu-shabu that arrived first was generously filled with mushrooms and minari.

The chadolbagi and fresh minari wraps came separately. Wrapping the meat with fresh minari made it feel a little different from the shabu-kalguksu I usually eat.

Instructions at the table made it easy to follow, even on a first visit. The cooked meat and vegetables had absorbed the broth, and dipping the fresh minari in sesame oil added a nutty note to its aroma.

There were separate instructions for eating the kalguksu as well. The kimchi served alongside was in a fresh geotjeori style, which went well with the noodles.

How was the whole-shrimp seafood pajeon with the meal?

The whole-shrimp seafood pajeon was generously filled with chives, squid, and shrimp. Several ingredients came through in each bite, and its crisp texture paired well with the spicy shabu-kalguksu.

Alternating between a spoonful of spicy broth and a bite of crisp pajeon, I kept reaching for more.

How long did I cook the kalguksu noodles, and how were they?

After eating some of the shabu-shabu, I added the kalguksu noodles. From the start, they looked glossy and bouncy.

I was told that the noodle texture changes depending on whether they are boiled for between five and ten minutes. We tried them after about five minutes.

To me, they were somewhere between sujebi (hand-torn dough soup) and kalguksu: springy and chewy. That degree of doneness suited my taste, and the spicy broth had soaked into the noodles well.

How was the fried rice at the end?

For the final course, I had perilla-oil kkakdugi fried rice. The nutty aroma of perilla oil came through, while the kkakdugi cubes added crunch here and there.

Even though I was fairly full after the kalguksu, I still ended up eating the fried rice. The fresh minari wraps and chewy noodles were especially memorable, while the weekend lunch wait was a downside.