Introduction

Gaeseong Mandu Koong has served Gaeseong-style mandu (dumplings) for more than 30 years. The elderly proprietor, who fled south during the Korean War runs this restaurant with the help of her granddaughters. Characterized by its delicate taste, Gaeseong mandu stuffing consists of pork and various vegetables such as Chinese cabbage and pumpkin. This restaurant's mandu is so popular that it sometimes gets sold out even before evening. Typical menu includes mandu-jeongol (hot pot) and mandu-guk (soup). The hot pot is made of various ingredients including mandu, rice cakes, mushrooms, and meat, and serves two to three persons. For several persons, it's recommended to eat bossam (boiled meat slices wrapped in lettuce leaves or kimchi) and Korean-style pancakes.

 

Address: 

11-3, Insadong 10-gil, Jongno-gu, Seoul[Google Map]

 

 

Homepage: 

www.koong.co.kr (Korean, English, Japanese, Chinese)

 

 

Transportation

 

[Subway]
Anguk Station (Seoul Subway Line 3), Exit 6.
Turn left on Insadong-gil.
Koong is located on the lefthand alley after Ssamziegil.

 

 

Additional Info

 

Restrooms: 

Available (Gender segregated / inside the restaurant)

 

tel: +82-2-733-9240

telname: Gaeseong Mandu Koong

zipcode: 03146

firstmenu: Gaeseong Kimchi Dumpling Hot Pot

infocenterfood: • 1330 Travel Hotline: +82-2-1330
(Korean, English, Japanese, Chinese)

• For more info: +82-2-733-9240

opendatefood: 1992

opentimefood: 11:30-21:30
* Operating hours are subject to changes. Make a phone-inquiry before visiting.

reservationfood: Phone-reservation: +82-2-733-9240

restdatefood: New Year's Day. Seollal (Lunar New Year's Day) & Chuseok (Korean Thanksgiving Day) Holidays

smoking: Non-smoking only

treatmenu: Gaeseong Kimchi Mandu Jeongol (kimchi dumpling hot pot) / Gaeseong Gogi Mandu Jeongol (meat dumpling hot pot) / Gaeseong Tteok Mandu-guk (rice cake and dumpling soup) / Gaeseong Mandu-guk (dumpling soup) / Gaeseong Tteokguk (rice cake soup) / Bossam Jeongsik (set menu with vegetable wraps and pork), and more

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