Yongin Korean restaurant with minari wraps: Jangwongap Kalguksu

Wanting a hot bowl of broth, I went to Jangwongap Kalguksu Yongin Giheung Branch (장원갑칼국수 용인기흥점) near Giheung Lotte Outlet. My family of three ate our way from minari wraps to kalguksu and fried rice, and the chewy texture of the handmade noodles was what stayed with me most.

Is the restaurant spacious, and was there a wait?

The restaurant felt large enough to accommodate group diners comfortably. We visited in the early evening and went straight in. I heard there may be a wait at mealtimes or on weekends.

What did the three of us order?

The shabu-kalguksu varieties were divided by their main ingredient, and we could choose white, spicy, or mala broth. Side dishes included seafood pajeon (Korean scallion pancake) and dumplings.

We ordered three servings of spicy brisket minari-wrap shabu-kalguksu and whole-shrimp seafood pajeon. We briefly considered two servings of kalguksu with the pancake, but chose three servings so the three of us could eat generously.

Instructions for how to eat were posted throughout the restaurant. What caught my eye was dipping the minari wraps in sesame oil sauce. It was unfamiliar at first, but I decided to follow the instructions and try it.

What was the texture of the whole-shrimp seafood pajeon?

The whole-shrimp seafood pajeon arrived before the broth came to a boil. It was generously topped with shrimp and squid, with hardly any gaps between them.

It was a thin, crisp pajeon rather than one with thick batter. The shrimp popped with each bite and the squid was pleasantly chewy, making it good for sharing while we waited for the kalguksu.

How do you eat the brisket minari wraps?

The pot was full of minari (water dropwort) and mushrooms. Sliced brisket and fresh minari to eat alongside were served separately, with the fresh minari piled generously into a deep bowl. Once the broth boils, you cook the brisket in it and eat it with the minari.

There was salt settled in the sesame oil sauce, so I mixed it lightly. I kept the extra kalguksu noodles aside to add after eating the ingredients.

As the broth boiled, the scent of minari rose up. My family likes spicy food, so we added chopped chili peppers from the self-service bar. The broth became noticeably spicier, and I felt it would be worth thinking carefully about adding them if eating with children.

I took out the cooked mushrooms and meat and ate them as wraps with fresh minari. The cooked and fresh minari together made the aroma feel stronger, and I liked the crisp texture. There was also a soy sauce, but I mainly used the sesame oil sauce, which suited the minari wraps well. Even a high-school-aged family member who does not usually like vegetables ate it well.

What stood out about the handmade kalguksu noodles?

The restaurant describes its kalguksu as handmade noodles made by kneading the dough more than a thousand times. After eating the ingredients, we added the noodles, and it was striking to see them stretch long like cheese.

There was guidance explaining that the noodle texture changes depending on cooking time. It also said not to pick up the noodles with tongs, but I did so because I had not read it closely.

We started eating as soon as six minutes had passed. The noodles were springy yet soft, with a chewiness that came through the more I ate. The minari wraps had been good too, but the noodle texture was the most memorable part of the meal.

How filling was it with fried rice?

After the kalguksu, we finished with perilla oil fried rice. They added plenty of perilla oil, so its aroma came through strongly.

The fried rice went well with garlic kimchi on top. Still, after three servings of kalguksu and the pajeon, we were very full. We could not finish the fried rice and packed up the rest.

On the way out, there were snacks and a misutgaru (multigrain powder) slush. A cup of the misutgaru slush left my mouth feeling refreshed after the meal. The family members who came with me said they wanted to return, and I also left thinking about the chewy kalguksu noodles.