Busan's feather-thin dumpling soup: loose wisps of wonton skin and pork afloat in a clean anchovy and bone broth, a Nampo-dong specialty kept alive for about eighty years.

Wandang arrived through the open port as a cousin of Japanese-Chinese wantan soup and put down roots in Nampo-dong. 18beon Wandang has folded it for some eighty years, three generations pressing skins so thin they collapse into silk ribbons in the broth. The dish never spread far beyond Busan, which makes the surviving houses a pilgrimage: one soup, a handful of sides, and the same wrist work for three generations.

Where to eat Wandang in Busan

1 editor pick for Wandang in Busan, ranked by editorial score. All Busan signature dishes · Wandang across every city.

  • 18beon Wandang

    Order Wandang, the paper-thin dumpling soup, 10,000 won a bowl.

    18beon Wandang has folded feather-thin dumpling soup in Nampo-dong for about eighty years, one of the last keepers of Busan's Japanese-influenced wandang.

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Korean cooking class in Haeundae, Busan

## Special Cooking Dates: If you book for below dates, you will cook special Korean dishes which are described. 2026 Hanwoo (Korean beef) Bulgogi Cooking Class (Vegeta...

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Make it at home

Serves Serves 21 hrIntermediate

Ingredients

  • 24 of the thinnest wonton wrappers you can buy
  • 120g minced pork, 1 tsp soy, 1 tsp sesame oil, pinch of ginger
  • 1.2 litres anchovy and pork-bone stock, seasoned with soy and salt
  • Sliced spring onion and white pepper to finish

Method

  1. Season the pork and use barely half a teaspoon per wrapper; the skin, not the filling, is the point.
  2. Fold loosely so each dumpling trails a skirt of pastry rather than sealing into a tight ball.
  3. Bring the stock to a gentle boil and slip in the wandang for 90 seconds, until the skirts turn translucent.
  4. Ladle into warm bowls, scatter spring onion and white pepper, and eat immediately while the skins still float.

Editor tip. Overfilling is the classic failure; if your dumpling holds its shape like a mandu, you have made the wrong dish.

Common allergens: Wheat (gluten), Fish.