Suji shabu-kalguksu restaurant with induction-8 noodles: Yun Ujae

I spent a long time deciding what to eat for weekend lunch. Some days you don't want meat or pasta — you want something hot and brothy. Digging through my saved list of Yongin restaurants, I finally went for the kalguksu (knife-cut noodle soup) place I'd been putting off. It's Yun Ujae Shabu Kalguksu, the Suji, Yongin branch, over in Gogidong.

Why Gogi-dong, and first impressions of Yun Ujae

I visited Yun Ujae Shabu Kalguksu Gogidong Branch on a September 6, 2026 afternoon, under a clear blue sky. The black exterior with white lettering on the sign is hard to miss driving by. There's parking space right in front of the building, so parking was easy too.

At the entrance there's a CatchTable kiosk, and you fill out a paper order sheet and hand it to the counter. When I went, there were zero teams waiting, so I walked straight in. Lucky, given it was a weekend afternoon, haha. Inside, the dining hall was much bigger than I expected — white walls with rattan lighting fixtures, a pretty tidy look for a kalguksu place.

What caught my eye was a stack of 20kg flour sacks piled up on one side of the hall.

You could also see the noodle-making room through a glass window, with a sign explaining the dough is kneaded the traditional way, by foot, and aged for 48 hours.

What we ordered and which broth to pick

The menu at Yun Ujae Shabu Kalguksu is simple. The shabu-kalguksu is ₩11,500 per person and includes 70g of sirloin, vegetables and mushrooms, house-made kalguksu noodles, and fried rice — per the menu.

There are two broths: the red one is the signature, bone broth with sun-dried chili added, and the white one is a clear broth made with anchovy and kelp. I ordered two servings of the red, regular spice. I also added the crispy seafood pancake and fried rice.

Yun Ujae hours and the one-order-per-person rule

• Sat/Sun/holidays 11:10 AM – 8:50 PM (no break time)
• Weekday lunch 11:10 AM – 4:00 PM, weekday dinner 4:30 PM – 8:50 PM, may close early if ingredients run out

A sign said one order per person is the rule, and that it doesn't apply to preschool-age children.

Cooking the shabu-kalguksu at the table: 6 minutes at induction 8

When the table was set, the pot was piled high with minari (Korean watercress).

Next to it came the house-made kalguksu noodles and the flat kalguksu side by side.

The order is: put in about half the meat before the broth boils, and once it starts boiling, peel off the flat noodles one sheet at a time and wrap them with the meat and vegetables to eat.

A sign said to make the sauce with soy sauce, wasabi, and spicy chili paste in a 2:1:1 ratio, so I followed it exactly, haha. The thin sirloin cooked fast, so there was almost no waiting. Once the meat is finished, it's the kalguksu's turn — induction level 8 for 6 minutes. Honestly, those 6 minutes felt like the longest part, lol.

The noodles were clearly a different breed — uneven in thickness, and chewy all the way through.

Last up: the fried rice.

The trick is to ladle out most of the remaining broth into a big bowl, leaving just one ladle's worth to fry the rice in. I scraped up even the crispy bits stuck to the bottom. The crispy seafood pancake lived up to its name — the outside was properly crunchy.

That said, adding fried rice on top of shabu-kalguksu makes for a pretty generous amount of food.

Is Yun Ujae in Suji worth a visit?

The scene I remember most from Yun Ujae Shabu Kalguksu was the noodle-making room. The line about making noodles in-house and the actual workstation you could see were two different things. What I found a bit awkward was mixing up the order since it was my first time — I had to keep checking the instruction sign to figure out when to add the flat noodles.

If I go again, I think I'd skip the pancake and just have the shabu-kalguksu and fried rice. That seemed like a better way to eat comfortably all the way through. I'd recommend checking the hours before you go, since weekdays have a break time and they may close early if ingredients sell out.

I imagine a lot of people find this place searching for Suji restaurants or Dongcheon-dong restaurants, but among Suji shabu-shabu options, this one stuck with me for how neatly it takes you from broth all the way to fried rice in one sitting.