SGS Mandu

1983. An alley in Seomun Market, Daegu.
A small shop opened its doors, steam rising gently from freshly made dumplings.

There was no fancy sign, no grand business plan — just one simple promise: “I will make every dumpling as if I were feeding my own family.”

Kneading dough before dawn, selecting every ingredient by hand, shaping each wrapper with care — that warmth from our fingertips lives on in every SGS Mandu product, more than 40 years later.

Great ingredients, honest flavors, and the human touch. No matter how trends change or the world evolves, we have never compromised on these three things.

While preserving the taste of tradition, we listen to the palate of today — from Corn Cheese Dumplings to Konjac Dumplings — continually adding new chapters to our mother's recipe.

What began as a single dumpling in a small Seomun Market shop now graces dinner tables across Korea and around the world.

SGS Mandu will continue to pour our heart into every single dumpling we make.

CEOs Seong Gyeong-soon, Lee Eun-dong