King Suje Mandu 킹수제만두

Starch water poured into the pan as the meat-and-shrimp dumplings fry leaves them joined by a thin, crisp sheet underneath. The same filling also comes steamed or boiled, and there are kimchi steamed dumplings and dumpling soup. Black vinegar, soy sauce and minced garlic are the dipping trio, and mapo tofu over rice or wood ear mushroom and egg over rice covers anyone who wants rice. The menu has grown to include guobaorou, spicy stir-fried squid and Chinese cold noodles, which use thicker noodles than Korean naengmyeon and come with peanuts. As of July 2026 the annex across the street has closed, and extra tables were added inside the main shop in a Sinseol-dong side street. Takeaway is available.