Gaetmaeul Hangang-ro 갯마을 한강로점

Each kimchi son-mandu is small enough to fit on a spoon with a mouthful of milky beef-bone broth. Solo diners get a counter facing the wall. The filling tastes more of crunchy vegetables and tofu than of sour kimchi, and the soup, topped with brisket, tendon and scallions, is rich like gomtang yet lightly salted. Groups share yangji mandu jeongol, a hot pot of dumplings, rice cakes, brisket and vegetables cooked at the table, with nokdu-buchim, a mung bean pancake crisp outside and moist in the middle. The shop is a short trip from the National Museum of Korea.