Sudam Jukjeon Bonjeom 수담 죽전본점

With only a few dishes on the menu, the real choice is clear broth or spicy. The dumplings are pork, thin-skinned and packed full, and they simmer with mushrooms and vegetables until the solids are fished out and kalguksu noodles go in. The young-radish kimchi on the table is tangy and crisp. Only a handful of cars fit in the lot, and outside of opening time it is hard to find a spot.