Mandu

Mandu, Korean dumplings, are the street food of choice in cold mountain cities like Andong and Jeonju, where the giant wang-mandu (king dumplings) are stuffed with 80% seasoned pork and transparent noodles, then steamed, pan-fried, or deep-fried. The crisp pan-fried version, popular in winter, outsells steamed variants by 2-to-1, delivering a crunch that rivals the caramelized shell of Bungeoppang but with a savory, satisfying punch.