Food, Lifestyle, Travel & Photography: Onggol Myeongga Ongsim and Kalguksu 옹골명가 옹심이와 칼국수

Thursday, July 3, 2025

Onggol Myeongga Ongsim and Kalguksu 옹골명가 옹심이와 칼국수

We settled in after check-in and quickly hopped into a restaurant right next to our hotel. It was quite the experience having Korean dishes like Ongsimi and Kalguksu.

Onggol Myeongga Ongsim and Kalguksu 옹골명가 옹심이와 칼국수

It was my first time trying Ongsimi, a type of soup dumpling from Gangwon Province, known for its delightfully chewy texture, thanks to a mix of potato and tapioca starch.

Kalguksu, on the other hand, is a beloved Korean noodle dish made with handmade, knife-cut wheat noodles served in a comforting hot broth hence the nickname "knife noodles.

Ramp to restaurant

The interior was exceptionally spacious almost like an industrial warehouse you would find back in Singapore. With high ceilings and concrete flooring, it had a raw, minimalist charm.

As usual, even though there was a touchscreen self-service ordering system, we ran into a few hiccups. After some struggle, we finally got our order through.

Interior

Here comes the banchan to start off the meal. We nibbled on a few while waiting for our noodles to arrive.

Pickled

They also served a some rice mixed with barley, adding a wholesome touch to the meal.

Rice

Here comes the Ongsimi Clam Kalguksu, our warm welcome into local comfort food. Sinking into the local culture, this hot bowl of noodles was just what we needed. The daily-boiled seafood broth paired beautifully with chewy handmade noodles, prawns, clams, and a refreshing soup base.

Topped with seaweed, spring onions, and roasted sesame, it was hearty and full of depth. And of course, the star, those little translucent Ongsimi balls. With a mochi-like texture, they were unique and unfamiliar to our usual noodle experience, but certainly interesting to try.

Ongsimi Clam Kalguksu 옹심이 바지락 칼국수 - ₩11,500

I have had buckwheat noodles before, but never a buckwheat Kalguksu, the knife-cut version.

The broth was thick and comforting, thanks to the richness of potato starch. It carried the earthy warmth of a daily-boiled potato base, perfectly complementing the light, easily digestible buckwheat noodles and chewy handmade Ongsimi.

The portion was generous, but I reassured myself, buckwheat is healthy, right?

Ongsim Buckwheat Kalguksu 옹심이 메밀 칼국수 - ₩10,000

Noodles felt a little too plain on their own, so we decided to share half a portion of fried chicken and we were so glad we did. The chicken was seriously awesome, perfectly crispy with a light, thin batter that didn’t overpower the meat. Every bite was juicy and delicious, making it the perfect add-on to our meal.