There’s a moment — you know the one — when you lift the lid on a pot of bubbling seafood broth and the steam hits your face and you just stop. That happened to me at Park Seung-gwang Haemul Son Kalguksu in Hanam Misa, and honestly, it set the tone for one of the best weekday lunch experiences I’ve had in a long time.
The restaurant sits inside the Misa Riverside Skypollis complex in Hanam, Gyeonggi. Full name: 박승광 해물 손칼국수 하남 미사점 — which loosely translates to “Park Seung-gwang’s Handmade Seafood Knife-Cut Noodles, Hanam Misa Branch.” The signage out front says “SEAFOOD NOODLE” and has this little stamp that reads 最强 (choegang — the strongest/the best). Bold claim. Let’s see if it holds up.
Park Seung-gwang Haemul Son Kalguksu Hanam Misa — First Impressions
Walking in on a Sunday afternoon, the place was packed. Like, actually packed — families, couples, groups of office workers. There’s a 자율포장대 (DIY packing station) and a 셀프코너 (self-service condiment bar) near the entrance, and right across from the cashier, the 제면실 (noodle-making room) is fully visible behind glass. I appreciated that. It’s a confidence move — we make the noodles fresh, come watch us do it.
The space is surprisingly refined for a kalguksu spot. High ceilings, dramatic chandeliers, floor-to-ceiling windows facing the street. Not what I expected. There are two signs on the wall that I noticed right away: “박승광은 육수가 특별합니다” (Park Seung-gwang’s broth is special) and “박승광은 면이 다릅니다” (Park Seung-gwang’s noodles are different). Bold slogans for a noodle shop — but hey, they’re not wrong.
Near the cashier, there’s an entire wall of celebrity autographs. You don’t put that many signed photos up unless your food is genuinely good — people don’t come back to places that disappoint them. The line at the register during peak hour tells the same story.
The Menu at Park Seung-gwang Haemul Son Kalguksu
Ordering is done via tablet at your table. The main menu wall lists the seafood that goes into the kalguksu: 조개 (clams), 새우 (shrimp), 오징어 (squid), 낙지 (octopus), and 전복 (abalone). They call it “자가제면 칼국수” — self-made noodle kalguksu. Each bowl of 조개칼국수 (shellfish kalguksu) comes in at 10,000원, which is genuinely reasonable for what you get.
They also offer Premium Set Menus — a 2-person set for 48,000원, 3-person for 64,000원, and 4-person for 80,000원. Each set combines the haemul kalguksu with haemul (seafood) accompaniments. There’s also a spicy version — 얼큰칼국수 — labeled with a red badge that says “신라면보다 더 매워요” (spicier than Shin Ramyun). We did not order that, but I made a mental note for next time.
The side menu is where things get interesting. They have 이북식왕만두 — Northern-style large dumplings, your choice of meat (8,000원), kimchi (8,000원), or half-and-half (8,000원). There’s also a long list of add-ons: 면사리추가 (extra noodles) for 3,000원, 모듬조개추가 (mixed clam add-on) for 7,000원, 가리비추가 (scallop add-on) for 7,000원, and even 낙지추가 (octopus add-on) for 6,000원. Basically — build your own shellfish dream pot.
What We Ordered
Our order: 3x 조개칼국수 (30,000원), 1x 치즈돈까스 (13,000원), 1x 모듬조개추가 (7,000원), 1x 공기밥 (1,000원), and a soda (2,000원). Total: 53,000원 for what turned out to be a genuinely heavy, satisfying meal. The date on the receipt was March 1, 2026 — a Sunday afternoon visit.
The Haemul Kalguksu — Cooking Tableside
The pot arrives at your table on an induction burner, already loaded with shellfish — mussels, clams, scallops, vegetables, and those flat, wide, handmade noodles buried underneath. The broth at this stage is still relatively clear and light. You can see the care that went into packing each pot — nothing feels skimpy or afterthought.
There’s a sign at the entrance (and on the table) that explains exactly how to eat it: wait for the broth to boil, open the lid and add any additional squid or octopus, dial the induction down to 3-4, and eat your seafood first dipped in either vinegary chili sauce or wasabi soy sauce from the self-service bar. The condiment bar setup is clever — 와사비, 간장, 다대기, 청양고추 all in one spot. Once you’ve had your fill of shellfish, you call the staff over to add the noodles. Then you wait 3 minutes after the broth boils again, dial down to 1, and eat.
I liked that they took the time to explain all of this. It removes the guesswork and honestly makes the meal more enjoyable — you’re not second-guessing whether you’re doing it right.
As the pot heats up, the broth turns milky — pulling flavor from every shellfish in the pot. By the time the mussels were fully open and the scallops had curled back, the entire broth had transformed into something deeply savory and a little sweet from the clams. This is what they mean when they say their broth is special. You can taste the time it took.
Scallop Add-On: Worth Every Won
We added the 모듬조개추가 (mixed shellfish add-on) which brought in more scallops, mussels, and clams. Watching those orange-purple scallop shells open in the bubbling broth was — honestly — a little theatrical. And I mean that in the best way. The scallop meat was tender, lightly sweet, and picked up the broth flavor perfectly. At 7,000원 for the add-on, it’s a no-brainer if you’re going with a group.
There’s also a wall panel near the entrance called “해물의 효능” — the health benefits of each seafood ingredient. Abalone for taurine and stamina recovery. Squid for cholesterol reduction, liver function, and anti-aging. Clams for taurine and liver support. Octopus for fatigue recovery. Shrimp for immunity, eye health, and bone density. I don’t know if the restaurant is technically medicinal, but it’s nice that they’ve thought about it this way. It adds something to the experience — you’re not just eating well, you’re being taken care of.
The Cheese Donkasseu — An Unexpected Star
Now this caught me off guard. I wasn’t expecting the donkasseu (pork cutlet) at a kalguksu restaurant to be this good. The 치즈돈까스 (cheese donkasseu) at 13,000원 came out crispy, thick, with molten cheese and that glossy brown sauce you only get from a place that’s done this a thousand times. It’s not a novelty item. It’s a proper plate.
We demolished it. The plate at the end of the meal tells the story — just a smear of sauce, a wedge of lemon, and some leftover coleslaw. That’s a clean plate. They also have the classic 옛날전통돈까스 (old-style traditional donkasseu) at 12,000원 if you want the sauce separate. Both look genuinely good on the menu thumbnail.
The Banchan and the Broth After
The fresh kimchi (겉절이) they bring out as a side is genuinely good — bright, spicy, not overdone. They sell it as an add-on (직접담근 국산 겉절이 500g, 7,000원) which tells you it’s made in-house and people want to take it home. That’s always a good sign. The banchan is simple and confident — they’re not trying to distract you from the main event.
After the noodles and all the shellfish were gone, the broth in the pot had turned a deep, rich amber-brown. A ladle resting on the edge. That broth had absorbed everything — every mussel, every scallop, every clam — and it showed. I wanted to take it home in a thermos. The pile of opened shells that went into a separate bowl confirmed that we had, in fact, eaten quite a lot.
Park Seung-gwang Haemul Son Kalguksu Hanam — Practical Info
Address: 경기 하남시 미사강변한강로 135, 미사강변스카이폴리스 140-144호
Phone: 031-699-2311
Hours: Check Google Maps for current hours
Price range: 조개칼국수 10,000원 / 치즈돈까스 13,000원 / Premium sets from 48,000원
📍 View Park Seung-gwang Haemul Son Kalguksu Hanam Misa on Google Maps
Parking is available at the Misa Riverside Skypollis complex. It’s a large mixed-use building, so there’s typically enough space, but weekend afternoons can fill up fast — just a heads up.
Honest Verdict on Park Seung-gwang Haemul Son Kalguksu Hanam Misa
If you’re looking for a place where the food actually does what the branding claims, this is one of those rare spots. The broth is the real deal — clearly made with intention, not just water and instant seafood stock. The noodles are handmade, slightly chewy, and hold up well even after sitting in the broth for a while. The seafood add-ons are priced fairly. And somehow, the donkasseu belongs there. It just fits.
What I appreciated most was the transparency of the whole experience — from the visible noodle-making room to the “how to eat” instructions to the seafood health benefits on the wall. This is a restaurant that wants you to understand what you’re eating and why it’s good. That kind of confidence usually means the food backs it up. And here, it does.
Whether you’re a Hanam local, a day-tripper along the Misa riverside, or just someone who takes their kalguksu seriously — Park Seung-gwang Haemul Son Kalguksu deserves a spot on your list. Bring a group, order the add-ons without hesitation, and don’t skip the cheese donkasseu. Korean food culture has always tied comfort, community, and craft into a single bowl — and places like this one are exactly why that tradition keeps thriving, one pot of seafood broth at a time.
Also Worth Reading
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- YONEZ Hanam: Best Japanese Restaurant in Gamail-dong
Park Seung-gwang Haemul Son Kalguksu
★★★★★ 4.5 / 5
📍 Hanam Misa, Gyeonggi-do | 🍽️ Korean | 💰 ₩₩
Handmade seafood kalguksu noodle soup in Hanam Misa — hearty, flavorful, and made fresh to order.