General information
- Michelin guide
- Google Maps
- Homepage
- Address: 11-3, Insadong 10-gil, Jongno-gu, Seoul, Republic of Korea
- Business Hours
- Monday – Friday: 11:30 AM – 3:00 PM, 4:00 PM – 8:30 PM (Break time: 3:00 PM – 4:00 PM)
- Saturday: 11:30 AM – 9:00 PM
- Sunday: 11:30 AM – 8:00 PM
Gaeseong-style North Korean dumplings, featured in the Michelin Guide.
Gaeseong is a region in North Korea, and Gaeseong mandu (dumpling) is a famous local specialty. What sets it apart from versions in other regions is the clean vegetable flavor derived from ingredients such as napa cabbage, mung bean sprouts, and tofu.
There are restaurants in Seoul specializing in dumplings from the Gaeseong region, and this particular one—located in Insadong—is famous enough to have made the Michelin list.
According to the Michelin website, this restaurant—housed in a renovated traditional hanok—has been operating for about three generations and is distinguished by its Gaeseong-style dumplings, which carry on the grandmother’s traditional recipe.
It is located in an alley in Insadong; if you are nearby, look for the standing sign and follow it into the alley.
Even though I arrived before 12 o’clock, people were already lining up. When you first arrive, they ask how many people are in your party and seat you in the order of arrival.
You can watch the dumplings actually being made through the window.
The restaurant in Korea, housed in a renovated traditional Korean house, was packed with people, and food kept coming out non-stop. Fortunately, the air conditioning kept it cool.
Once you are seated and have ordered your food, three types of kimchi are served. You can ladle the water kimchi, which comes in a ceramic vessel, into a small bowl to eat. It has just the right amount of tanginess, making it a great appetizer.
I ordered the mung bean pancake as an appetizer; although it was a bit pricey, I enjoyed it because it was thick and savory. You can dip it in the accompanying soy sauce.
I ordered the meat dumpling soup, which came with six dumplings. The flavor wasn’t overpowering; the beef bone broth was savory and clean, with no unpleasant gamey odor. The dumplings, packed with plenty of napa cabbage and tofu, tasted fresh and light rather than greasy. Although the price of 15,000 won might seem steep, I felt surprisingly full after finishing the meal.
It was different from the dumpling soup made with frozen dumplings at home; the broth and dumplings tasted clean and refined. Since it isn’t spicy, I think even foreigners would enjoy it. Although it is on the pricier side for dumpling soup, the restaurant felt well-maintained and spotless, justifying the cost. It seems to get crowded on weekends, so visiting on a weekday would likely be a better idea.
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