Gamegol Son Wang Mandu Namdaemun Bonjeom 가메골손왕만두 남대문본점

On the ground floor, workers roll dough, spoon in filling and pleat each wang mandu by hand before stacking them in tall steamers that face the Namdaemun Market alley. The shop has been making them since 1978, and the fermented-dough wrapper is closer to a soft, chewy steamed bun than a thin dumpling skin. The takeout queue looks long but moves quickly, while the dining rooms on the second and third floors tend to have space, including floor seating on the third floor. Gogi wang mandu holds pork, cabbage, onion and chives, and kimchi wang mandu mixes pork with spicy kimchi. Handmade kalguksu in clear anchovy broth goes well alongside.