Set inside a converted traditional hanok now run by the third generation, this restaurant is built around its signature gaeseong-style dumplings, a recipe passed down from the owner’s grandmother. The dough, fermented for three hours, yields wrappers with a pleasantly elastic chew and a subtle wheat aroma, while the filling—pork blended with generous vegetables—offers a clean, harmonious flavor. The clear, milky broth is simmered for eight hours with beef and ten kinds of fresh vegetables, resulting in a naturally savory depth without heavy seasoning. The accompanying mul-kimchi and kkakdugi pair beautifully with the dumplings, completing a balanced and quietly refined meal.