김평냉(406 reviews)Dinner・Visited 2026/10(1 visits)3.509Shabu-shabu -> Kalguksu -> Fried rice.A go-to shabu-shabu noodle place in the neighborhood. This is a place where you start with shabu-shabu, move on to kalguksu (knife-cut noodles), and finish with something between porridge and fried rice. I personally love shabu-shabu, so I always add an extra 150g of sirloin to the basic portion. You can keep refilling the broth, and you get mushrooms and water dropwort at the start. Water dropwort plays a crucial role here. When the sirloin is cooked, grab some alongside the water dropwort and dip it in soy sauce; the mild flavor of the meat is perfectly complemented by the signature fragrance of the water dropwort. Sipping the hot broth makes me feel like I am properly nourishing my body. I also like it when the water dropwort, which was crunchy at first, loses its crunch and gets soft after simmering in the broth for a while. It soaks up the broth, making its aroma softer and the umami much deeper than when you first start eating. After finishing a good amount of the shabu-shabu, add the kalguksu noodles. Since the broth has been boiling with the meat, mushrooms, and water dropwort, the flavor is much richer than it was at the beginning. Adding the noodles releases a bit of starch, making the soup even thicker. It is definitely a different taste from the clean broth you start with. You eat the kalguksu with the kimchi served in a pot. This place's kimchi is quite good, too. It is not overly fermented and sour, but crunchy and refreshing, so it goes well with the rich noodle broth. One bite of noodles topped with a piece of kimchi is just perfect. And the finale is fried rice. After removing most of the noodles and broth, you toss in the rice ingredients and fry it. But the outcome varies quite a bit depending on how much broth is left. If there is a lot of broth, it becomes porridge, and if you fry it with almost no liquid, it turns into a proper fried rice. This time, it ended up as porridge. But it was still delicious enough. The broth, packed with the essence of long-boiled meat and vegetables, permeates the rice, and you get hints of water dropwort in every bite. It feels like it cleans up the slightly heavy feeling in your mouth after the noodles. Honestly, you have to eat all this to finish a meal properly. It has been a long-standing spot in Jinyeong for a while, and the recent expansion has made the place much more spacious and tidy. It looks a lot flashier than before, but the taste is still familiar. If you like shabu-kalguksu in Jinyeong, Gimhae, it is a place worth visiting at least once.