Weekend dinner shabu-kalguksu with sirloin add-on and DIY fried rice

On a weekend evening my husband and I were trying to figure out what to eat, wanting something hot and filling, and we ended up at a place we'd been meaning to try. We're both fans of the Gogiri-kalguksu style, so this time we headed to Yun Ujae Shabu Kalguksu Gogidong Branch, a well-known spot in Dongcheon-dong, Suji, Yongin.

The course that ran from shabu to kalguksu (knife-cut noodle soup) to fried rice was so satisfying that I wanted to write it all up here today.

Location and business hours for Yun Ujae Shabu Kalguksu

• Location: 3 Gogi-ro 173beon-gil, Suji-gu, Yongin-si, Gyeonggi-do, South Korea, 1F
• Hours: no closed days, last order 20:00
• Parking: plenty of space right in front of the restaurant

Parking and waitlist registration

The first thing that caught my eye as soon as we arrived was the wide parking lot.

There was plenty of parking, so even on a weekend evening we found a spot with no real hassle. At the entrance there was a separate CatchTable waitlist kiosk.

Since there are plenty of people waiting during meal times, the register-and-wait system made things much more convenient.

Inside the restaurant and the open noodle-making room

Once inside, the place was much bigger than I expected. It was clean and bright overall, and the tables were spaced far enough apart that it never felt cramped.

There were plenty of families as well as couples and friends, but instead of feeling noisy, the atmosphere was one where you could actually focus on your meal. What I especially liked was the open noodle-making room. Being able to see the space where the noodles are made by hand gave me more confidence, and it built up my expectations for the kalguksu even more.

I also liked that every table had a built-in induction burner, so there was no need for a separate portable gas burner. With no open flame exposed, it felt cleaner, and I thought it would also feel safer for anyone visiting with kids. There was even a timer set up so you could enjoy the cooking exactly for the time the staff recommends, which felt like a thoughtful touch.

Menu lineup and choosing red broth or white broth

The menu was simpler than I expected.

Ordering the signature shabu-kalguksu gets you sirloin, vegetables, mushrooms, house-made kalguksu noodles, and fried rice all in one go, so it felt plenty satisfying without adding anything else. As for the broth,

red broth or white broth

you get to pick between the two, and we went with the signature red broth. It's described as spicy yet deep in flavor, so we were looking forward to it. Since we both love meat, we ordered the shabu-kalguksu for two with an extra order of sirloin on top. The sides also included minari, mushrooms, kalguksu, fried rice, and seafood pajeon (savory pancake), so it was easy to add whatever suited our taste.

The shabu → kalguksu → fried rice course

After a short wait, a generous spread was laid out in front of us.

The red broth was piled high with minari, mushrooms, and green onion, and it looked appetizing before we'd even started. The portion of meat was more generous than I expected too,

and once the extra sirloin came out as well, it was a hearty spread even for the two of us.

Once the broth started boiling, the minari's aroma naturally spread through it, giving off a fragrant scent. We dipped the meat in first, and since it was sliced thin it cooked quickly and had a wonderfully tender texture. It paired really well with the spicy broth, and we kept going — a bite of meat, a spoonful of broth, again and again. The vegetables were fresh too, which I really appreciated. My husband kept saying,

"This broth is really good."

and kept scooping up spoonfuls. Personally, I thought the red broth wasn't aggressively spicy but more sharp and savory in a way that stayed enjoyable all the way through without getting tiring.

The house-made kalguksu noodles

After eating our fill of meat, it was time to add the kalguksu noodles. Since they're fresh noodles made in-house, the texture was springy and chewy in the best way. Slurping up noodles that had soaked up the broth, I understood why so many people seek out Gogiri-kalguksu style places. Once the noodles were gone, it was on to the fried rice we'd been waiting for.

Self-cooked fried rice — don't skip the egg

The fried rice is a DIY dish you cook yourself. Kimchi, dried seaweed flakes, and chopped green onion get stirred slowly into the leftover broth, and a nutty aroma spreads quickly. Oh — make sure to add an egg when you fry it! We waited a bit for a crust to form on the bottom, and eating it that way kept the nutty, sharp broth flavor fully intact, making for a really satisfying finish to the meal.

From shabu to kalguksu to fried rice

eating through the whole sequence made even one meal feel like a full course, which made it that much more satisfying.

Above all, the portions were generous, and my husband and I walked out completely full.

In summary

This visit to Yun Ujae Shabu Kalguksu, a well-known spot in Dongcheon-dong, Suji, Yongin, was most satisfying for the way it packed shabu, kalguksu, and fried rice into one meal. Parking was easy, the restaurant was spacious and clean, and the tables were spaced generously, making it an easy choice for a family meal or a date. If you're looking for good restaurants in Suji, Yongin, or Gyeonggi-do in general, or if you enjoy hot broth with shabu and Gogiri-kalguksu style meals, Yun Ujae Shabu Kalguksu is worth a visit. My husband and I are already thinking about going back with our parents next time for a family meal.