Angol Sikdang

Angol Sikdang is a mandu restaurant near Cheonan Terminal. It serves hand-made wang mandu and a mandu jeongol with bean sprouts and cabbage, and the remaining broth is fried into bokkeum bap. The son has run the restaurant since 1994, and the jeongol is boiled at the table for about five minutes, with banchan available for refills at a self-service bar. A wait is possible at lunch or dinner.