King Mandu


I love kimchi mandu, but not just any kimchi-du. Sometimes you get these awfully leathery ones with subpar kimchi and greasy meat. These are normally found on street markets and the infamous kimbap chun-guk. I recently went to Homilwon in Bundang with a Seoul Eats reader (and good friend) Ji-Yeon to Homilwon.

The mandu were huge, like little baby fists, and they were packed with a gingery, slightly sweet kimchi filling that was rippled with jap-chae noodles and tofu. The texture was exceptional- like a nicely marbled ribeye with a crumbly streudel topping. (Yeah, I know the favors don’t match, but I’m talking about texture here.)

They were so good I had to take some home. (I was planning on sharing them with my roommate, but I get up earlier than her.)


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Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007,, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (, which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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  • 지영

    I think your site is very interesting! but there is a problem! you call them ‘King Mandu’ so I think you mean ‘왕만두’ but the picture is not these mandu. Wang mandu is made with the very thick wrapper. The picture is of ‘hand mandu’ 손만두. ok? I hope you keep learning about delicious korean food!

  • Daniel Gray

    Thank you for the tip. I’ll be sure to remember.

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