Cheongsil Hongsil Sinpo Bonjeom 청실홍실 신포본점

Tongmandu, bite-size dumplings, come to the table in the steamer itself, paired in summer with naengmomil, cold buckwheat noodles, and in winter with dumpling soup sold only that season. For the naengmomil, you season the chilled buckwheat broth yourself with scallions, grated radish, mustard and vinegar. The fried batter crumbs heaped on the tempura udon soak up broth and turn toasty. A waitlist often starts right at opening time, and food comes out within a minute of ordering.