Pyeongyangjip serves North Korean–style mandu and nokdujeon. The house-made dumplings, filled with kimchi, glass noodles, tofu and vegetables, come in silky wrappers and are served with a clean, beef brisket and shank broth simmered for hours. The nokdujeon, made from mung beans finely milled on a stone metdol, is airy and crispy, and accented by the crunch of bean sprouts. Prepared by the owner and family in this intimate, spotless space, a bowl of mandu-guk here is sure to warm the heart.