I was born in the steam and bustle of Korea’s old markets — Anseong, to be exact. I may look like part of the global dumpling family, but I’m not a gyoza, a wonton, or a dim sum. I’m heartier, more generous, and built for a real bite.
Now I’ve driven all the way to Oregon. Same recipe, same standards, same stubbornness about the details.
“K’razy Mandu? Sounds k’razy, tastes tasty!”