You don’t come to Mandu with your high-maintenance friend. But, if you’re seeking the real deal—authentic and delicious Korean food without a lot of fuss—it is just the place. Everything is made with love at this family-owned original, and the portions are generous (especially at brunch, which is also light on the wallet). Stick to the stews-dak jjim or soon doobu, yokge jang and mandu guk-before moving up to the more hearty galbi or bulgogi. Kimchi jjigae has a heady perfume of garlic, chilies and onions that announces its presence right after leaving the semi-open kitchen. And the kimchi bokumbap, heaped into a deep stone bowl, has a sweet-spicy sauce and is flavored with just the right amount of gochujang to add color and extra oomph.
- MICHELIN guide inspectors