Janginui Jip 장인의집

The broth of the seafood dumpling hotpot tastes like crab stew. Four kinds of dumplings, filled with black pork, kimchi, octopus and abalone, simmer with seafood such as deep-sea shrimp in beef bone broth made in a cauldron, and the flavor deepens the longer it boils. Thin wrappers let each filling taste distinct. Once the solids are gone, noodles go in, and porridge finishes the pot. Solo diners order the abalone dumpling soup, and the mushroom hotpot has a milder broth than the seafood one.