Korean restaurant, Yongin: shabu kalguksu at Jangwongap Kalguksu

Two adults and one child—our family of three—had dinner at Jangwongap Kalguksu Yongin Giheung Branch in Gomae-dong, Yongin. We ordered chadol minari ssam shabu kalguksu, enjoying one pot from beef brisket shabu through kalguksu noodles to fried rice.

Is it easy to drive to and comfortable for families?

The restaurant is on the first floor at 90 Gomae-ro, Giheung-gu, Yongin-si, Gyeonggi-do, South Korea. Its dedicated parking lot was spacious, making it convenient to visit by car. It is close to nearby shopping facilities, so it also worked well for a meal before or after shopping.

The hours posted during our visit were 10:30–21:00 daily. The break was 16:00–17:00, with last orders at 15:00 and 20:00.

At the entrance, trophies and plaques were displayed alongside a notice saying the restaurant is run by a Korean food master. Another notice said the noodles are made in-house after being kneaded a thousand times each day, and there was a separate waiting-list kiosk.

The interior felt more spacious and open than I expected. There were still quite a few diners around 7:50 p.m., but the tables were well spaced, so our family could eat comfortably.

What did our family of three order, and how much was it?

Two adults and one child added whole shrimp seafood pajeon to two servings of the signature chadol minari ssam shabu kalguksu. The total for our order was ₩44,500.

• Chadol minari ssam shabu kalguksu: ₩15,500 × 2 servings = ₩31,000
• Whole shrimp seafood pajeon: ₩13,500
• Total order: ₩44,500

How did we eat the chadol minari ssam?

Once the broth with oyster mushrooms and minari (water parsley) came to a boil, we briefly dipped in the chadolbagi (thinly sliced beef brisket) and took it out to eat. It cooked quickly and felt most tender when blanched only briefly. The sesame oil that came with it already contained salt, so we dipped the beef in it as it was.

Adding Uiseong garlic kimchi gave the rich beef brisket a crisp texture. We also placed the beef on the fresh minari, wrapped it like ssam (a leafy wrap), and dipped it in sesame oil. The combination brought together the fragrance of fresh minari and the nutty flavor of sesame oil.

I dipped the cooked vegetables in soy sauce mixed with a little wasabi. The gentle sharpness made it taste refreshing to me.

How was the whole shrimp seafood pajeon?

The whole shrimp seafood pajeon was generously topped with shrimp and squid. The batter was thin, and it did not taste greasy to me.

A separate soy dipping sauce for the pajeon was served too. Dipping it in the sauce added savoriness, and it went well alongside the shabu kalguksu.

How were the homemade kalguksu noodles and broth?

After we finished the meat, we added the house-made kalguksu noodles to the remaining broth. The noodles were chewy yet soft, and their lack of a distinct floury taste made them the most memorable part for me.

The restaurant’s guide said the noodle texture changes through five stages depending on cooking time. It described them as springy at six minutes, chewy at seven minutes, and gradually softer afterward.

Topping the noodles with Uiseong garlic kimchi added a crisp texture and kept the meal from becoming too heavy. We could get more kimchi from the self-service station. Dipping the noodles in wasabi soy sauce also gave them a different savory flavor from eating them with the broth.

The clear shabu broth gradually thickened as the noodles cooked. I like a thicker broth, so I enjoyed that change too.

Can you finish with fried rice and dessert?

At the end, we had the free perilla oil kkakdugi fried rice. Rice was added to the remaining pot and stir-fried to finish the meal.

The finely diced kkakdugi retained its crisp texture. It paired with the nutty aroma of perilla oil and cut through the richness. We were already full, but we finished the fried rice too.

Near the exit, the entrance had different kinds of baksang, a traditional Korean puffed snack, set out as dessert, along with misutgaru (multigrain powder drink). We each picked up a dessert and finished our meal.

What stood out about it as a family meal?

The large dedicated parking lot and generous spacing between tables made it comfortable to eat with a child. From beef shabu to kalguksu and fried rice, our family of three had a filling meal.

The chewy yet soft homemade noodles were what impressed me most. It was also fun to alternate between sesame oil and wasabi soy sauce, and I would like to return for these noodles.