In the summer, when it is easy to lose your appetite, let's go to Sokcho, which will stimulate your appetite with various foods. You can overcome the heat while eating hot food with the spirit of 'heated heat', or you can blow the heat with cool, sparkling food. On a steamy day like these days, if you can enjoy a meal with a delicious meal, whether hot or cold, you will be grateful.

Introducing the hot and cool foods that make use of the characteristics of Sokcho, the home of displaced people and full of fresh seafood.

If you think of cool food in summer, maybe the first rank is cold. In Sokcho, Hamheung Naengmyeon has naturally been popularized since many displaced people from Hamgyeong-do settled down. There are still many famous Hamheung Naengmyeon restaurants in Sokcho. In addition to Hamheung Naengmyeonok, which was opened in 1951 and is known as the oldest Hamheung Naengmyeon in South Korea, there are several Naengmyeon restaurants with guaranteed flavors such as Ijo-myeonok, Wonsan-myeonok, and Dancheon Restaurant.

Among them, ‘Yangban Dak Hamheung Naengmyeon’, located directly opposite Hamheung Naengmyeonok, tastes delicious, but is made with healthy ingredients to make healthy naengmyeon. It was also recognized as a 'good restaurant' through the TV program <Food X File>.

Yangban Dakham Heung Naengmyeon is made with natural ingredients instead of chemical seasonings. Natural ingredients and formulations have been studied in order to preserve the taste of food. Myeongtaehoe, which is made with orphan meat and various vegetables, and enters Sokcho-style Hamheung Naengmyeon, is also seasoned without using chemical seasonings such as MSG.

If you order Hamheung Naengmyeon, you can get some warm broth. Few people would respond to the first mouth saying, "Wow, it's delicious!" For those who are used to broth seasoned with chemical seasonings, the taste may be crisp. However, if I keep drinking from mouth to mouth, I can feel the timeless subtle flavor.

Noodles are also made with sweet potato starch and squid ink without adding chemical ingredients such as colorants. The firm texture of noodles is alive. The cold radish and the radish served together do not have a pungent taste. This is because 4 times vinegar is used instead of glacial acetic acid, which was used in a cold noodle house. The menu includes Hamheung Naengmyeon, which is served with boiled broth, and light and cold flavored Naengmyeon, as well as yukgaejang, galbitang, and meatball seasoned rice cake dumpling soup. In addition, Hamheung Naengmyeon + Panja, Water Naengmyeon + Panja set menu for those who only want to enjoy one, Alaska pollock on cold noodles, and Naengmyeon seasoning ingredients are also sold separately.

Another cool food you can taste in Sokcho is water sashimi. Among them, it is a unique marine war. The water sashimi using squid or ordinary sashimi is familiar, but it is a little strange to say it is a sea water sashimi. Sea water sashimi refers to water sashimi containing sea cucumber and abalone. In Sokcho, the famous place for naval warfare is 'Cheongchosumulhoe'. This house specializes in water sashimi and subsuk, making mulsu broth with fear of dead bone. It is said that Korean red pepper powder and fruits are added to the bone gravy, and it is used after maturing for more than a month in a ripening warehouse. The water sashimi, seasoned with fresh seafood on fresh broth stocked with ice cubes, is a delicacy in the summer. The sea water sashimi adds sea cucumber and abalone, which has a good flavor, and adds to the fun of chewing.

If you want to look inside with cold food and hot food, order Seopguk together. Seopguk is a traditional food in Gangwon-do and boils thickly with natural mussels (sop), oysters, mushrooms, and leek.

Sokcho along the sea is rich in seafood. So, foods using seafood are also diverse. The appeal of Sokcho seafood is the freshness of the ingredients. The hot food that makes full use of its merits is overturned. As for the restaurant name, Sokcho Abalone Seafood Ttukbaejang, the restaurant has only one menu. It started as a small shop at Dongmyeong Port and expanded the space while riding word-of-mouth. Nevertheless, it is often necessary to wait in line for a weekend. The pot is filled with seafood such as live abalone, scallops, shrimp, mussels, and shellfish. If you look at the seafood piled up on top of the earthenware pot, the mouth water will overtake. First, eat a scallop, make a space, and put a live abalone into it and cook it.

The secret of taste is that they insist on fresh ingredients. We do not handle freezing, but only the freshest seafood that comes in that day. In principle, both seafood and vegetables are supplied and used on the same day. When the prepared material runs out, close the door early.

There is another hot delicacy that can be tasted in Sokcho, so it's Garibukbap. Garrik Gukbap, which is unfamiliar to us, is a favorite soup eaten in Hamgyeong-do. It is made by adding beef and bean sprouts, ferns, egg cuttings, and sauce to the bone gravy.

In Sokcho where there are many displaced people, there are many restaurants selling Hamheung Naengmyeon or Abai Sundae. It is almost uncommon for restaurants across the country to show off garit soup. After opening the business as Dashin Restaurant, the atmosphere of the abyss village, it was renamed as Shindashin Restaurant while remodeling the building.

Garit gukbap looks like a clear soup when first served, but when mixed well, the sauce is released and transformed into a spicy taste. Do not loosen the sauce, but rather taste the clear soup, and after eating some, mix the sauce to enjoy two flavors.

In Hamgyeong-do, the rice is rolled up in a soup to eat like soup, and after eating the soup, it is eaten like a bibimbap with seasoning sauce, ingredients, and rice.

After eating a bowl of Garri Gukbap and resting on the beach in front of the restaurant, the heat seemed to fly away.

Yangban House Hamheung Naengmyeon
Address: 302, Cheongchohoban-ro, Sokcho-si, Gangwon-do
Contact: 033-636-9999

Neat and fresh water
Address: 12-36 Expo-ro, Sokcho-si, Gangwon-do
Contact: 033-635-5050

http://www.chungchosoofish.com/

Sokcho abalone seafood pot traditional tradition
Address: 233-1 Jungang-ro, Sokcho-si, Gangwon-do
Contact: 033-636-1637

Shinda Shin Restaurant
Address: 22 Abai Village-gil, Sokcho-si, Gangwon-do
Contact: 033-633-3871

1. Nearby destinations

Yeonggeumjeong: 43 Yeonggeumjeong-ro, Sokcho-si / 033-639-2365

Cheongchoho: 140, Expo-ro, Sokcho-si / 033-639-2365

Abai Village Gaetbae Pier: 39 Jungbu Pier-gil, Sokcho-si / 033-366-3171

http://www.abai.co.kr/

2.Accommodation

Donghae Condo: 3707 Donghae-daero, Sokcho-si / 033-635-9631

Memories Motel: 11, Yeonggeumjeong-ro 6-gil, Sokcho-si / 033-636-9415 / Korea Tourism Quality Certification

Inso Guest House: 30-4, Zenji-ro 1-gil, Sokcho-si / 010-7585-6671

※ The above information was updated in July 2019, and may be changed later, so please check before you travel.
※ Information, such as text, photos, and videos used in this article, is copyrighted by the Korea Tourism Organization, and unauthorized use of the article is prohibited.