Igojip Mandu 이고집 만두

Cabbage, vegetables and mushrooms stand upright in the mandu jeongol, a dumpling hot pot, much like a millefeuille nabe, in a broth that smells strongly of katsuobushi. It comes clear or spicy; thin shabu beef can be added, and kalguksu noodles go into the pot once the rest is gone. The rolled dumplings have very thin wrappers and a soft, vegetable-heavy filling that people who like a meaty dumpling may find mushy. The fried dumplings are large and plump with a crackly shell.