Gangneung malatang with corn noodles and beef brisket: Tanghua Kungfu

Today I'm writing about a Gangneung malatang spot known for its distinctively numbing, addictive broth — Tanghua Kungfu Malatang Gangneung Ponam Branch.

I really love malatang and tend to seek out different places to try it, and when I visited this branch in the Ponam-dong area, everything from the clean interior to the freshly kept ingredient bar won me over. If you're looking for a solid Chinese-style restaurant in Gangneung — whether for a hearty lunch or a dinner out — pay attention to this post!

Tanghua Kungfu Malatang Gangneung Ponam Branch: hours and parking

• ⏰️ Hours: Daily 11:00–21:50 (last order 21:20)
• 📌 Location: 436 Gangneungdae-ro, 1st floor, Gangneung-si, Gangwon-do, South Korea
• 🅿️ Parking: Large parking lot behind the building ⭕️

Arriving at the entrance, the large black-toned sign and clean floor-to-ceiling windows stood out. In particular, a 'free parking' banner was prominently set up in front of the building, so anyone visiting by car doesn't have to worry about parking.

Since Tanghua Kungfu is South Korea's first and one of the most widely recognized malatang brands, it already felt promising before I even stepped inside!

Inside the restaurant: solo diners and family tables

As soon as I walked through the door of Tanghua Kungfu Malatang Gangneung Ponam Branch, I could tell right away that the whole place felt very clean and bright. The modern white marble-pattern tables and black chairs were neatly arranged, and the spacing between tables was generous enough for a comfortable meal.

Along the walls, cozy sofa seating and stylish illustrated photos of the signature menu items brightened up the overall atmosphere. It seemed like a comfortable spot for eating alone, but also a great choice for visiting with family or friends.

What ingredients are on the self-bar?

The heart of malatang is above all fresh ingredient management, and the self-bar at Tanghua Kungfu Malatang Gangneung Ponam Branch impressed me — every vegetable looked vibrant, with nothing wilted, and everything was arranged hygienically.

From napa cabbage, bok choy, enoki mushrooms, and king oyster mushrooms to corn noodles, Chinese glass noodles, bean jelly noodles, lotus root, potato, and quail eggs, there was plenty of fun in picking and choosing. In the frozen meat display case, beef and lamb were neatly displayed in 100g vacuum-sealed packs, so you could pick them up hygienically by hand. The freezer looked well organized too!

How to order and pick your spice level

After piling your chosen ingredients into a bowl, you place it on the counter scale to weigh it, and the order goes through from there.

• Level 0: Mild, everyone-friendly flavor (white broth)
• Level 1: A slightly spicy flavor for average spice tolerance (about as spicy as Shin Ramyun)
• Level 2: A spicier flavor for those who've had some spicy food experience
• Level 3: A spicy flavor for enthusiasts

With spice levels to suit every preference, this setup satisfies everyone from mala beginners to seasoned fans of that numbing heat. The open kitchen visible past the counter was kept clean, and seeing the staff wearing masks and hygienic gloves as they carefully cooked gave me even more confidence in the place.

On one side of the dining hall, there's a self-service corner with pickled radish, hygienic aprons, tongs, scissors, and wet wipes free for anyone to use. The pickled radish in particular was kept cleanly in a covered container, and there was plenty of cha pai (black tea drink) — great to pair with the numbing malatang broth — as well as cold sodas.

How did the corn noodle beef brisket bowl and the napa cabbage potato bowl taste?

After a short wait, the carefully simmered malatang arrived at the table. The first bowl was loaded with chewy corn noodles and savory beef brisket, along with crunchy lotus root and quail eggs. The rich, distinctive peanut sauce flavor blended beautifully with just the right amount of mala spice — the moment I took a spoonful of broth, I let out an involuntary sigh at the deep, satisfying flavor. The soft, chewy texture of the corn noodles paired amazingly well with the spicy broth.

The second bowl combined crunchy napa cabbage and enoki mushrooms with fluffy potato slices and tofu skin, generously piled together to maximize the broth's refreshing quality. The broth had soaked deeply into every ingredient, so each bite burst with vegetable juices and savory mala broth — I couldn't stop eating.

With its clean and pleasant interior, hygienic open kitchen, fresh ingredients, and broth with a deep flavor that's hard not to love, Tanghua Kungfu Malatang Gangneung Ponam Branch was pretty much perfect. If you want to experience proper mala flavor in Gangneung, or you're looking for a reliable malatang spot in Ponam-dong, Gangneung, I highly recommend stopping by!