Unjudang 운주당

The mandu jeongol is closer to dumpling shabu-shabu than a typical hot pot: vegetables and pre-boiled handmade dumplings cook in a light beef-brisket broth. Wrappers are thin and the filling avoids any MSG-heavy edge. Shrimp mandu are fried with a whole shrimp inside and come with roasted garlic, while jangyuk, thin slices of chilled beef under cucumber, onion and chili with a clear, tangy soy dressing, works as a cold starter. Even with a large dining room, there is often a short wait, and there is no dedicated parking.