Bringing the very taste of mandu in olden days to people today

강진성 기자l승인2020.07.29






▲ Na Wan Suk Old King Mandu / CEO Na Wan-suk

Mandu, dumplings, is one of the commonly enjoyed foods in South Korea. Whether mandu makers or eaters there is one thing they mutually agree to make the best mandu: handmade. Nobody would deny that handmade mandu has better taste than the frozen. 

Located on the street in Tongbok Market Pyeongtaek City, Na Wan Suk Old King Mandu is rising as one of the hottest restaurants in South Korea. People are willingly waiting for about 15 minutes to get a choice their mandu under the scorching summer heat of the sky and the lines last almost all day from opening to closing. 

The reason of course is the unparalleled taste. But the good price of around 4,000 to 5,000 won ($4) contributes too. Those who once tasted the taste are highly likely to return and they are not only the citizens but gourmets from the whole capital region. 

Surprisingly, the restaurant is only 42 square meter big and a total of 9 staff including CEO Na Wan-suk himself are working inside. But the sales are as much as those of SMEs. 

Na Wan-suk

Na started making mandu at 19 and has walked the single path for the last 39 years. Despite average 13 hours work a day, he has stayed alert to development of new menus. The mandu skin he developed himself is the very result of this year long research and diligence.

The skin boasts excellent al dente and it is prepared at 7am sharp every morning. No machine is used in all preparing and making process but only hands. 

Na has made appearances on a number of major TV shows.

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