The city of Sokcho, located in the Gangwon-do province of South Korea, has a rich culinary tradition closely linked to its geography and history. Being a coastal city, it is renowned for its fresh seafood, which plays a dominant role in its local cuisine. Sokcho used to be a part of North Korea before the division of the Korean Peninsula, and this has influenced its food culture with a blend of Northern Korean flavors and ingredients. Lying close to the Seoraksan Mountains and the Sea of Japan (East Sea), Sokcho has an abundance of natural resources, leading to a variety of dishes that feature mountain vegetables, as well as fresh and dried fish and other seafood. In recent times, Sokcho has become popular for its unique street food offerings and traditional Korean restaurants, with dishes that have been passed down for generations.
A favorite among the locals, fresh fish from the East Sea grilled to perfection.
A variation of the Korean blood sausage, stuffed with squid and various ingredients.
Bite-sized chicken glazed with sweet and spicy sauce, often garnished with peanuts.
Spicy fermented cabbage, a staple side dish in Korean cuisine.
A savory pancake made with buckwheat flour, often enjoyed with a dipping sauce.
A savory pancake filled with scallions and fresh seafood, a Sokcho specialty.
A refreshing cold soup made with thinly sliced raw fish, vegetables, and in a spicy, sour broth.
Chilled buckwheat noodles mixed with a spicy and tangy sauce, often served with slices of pear and cucumber.
Soft and silky tofu, typically served with soy sauce and sometimes with sea mustard soup.
Another popular type of kimchi made with young radishes, known for its refreshing taste.
Famous for its Dakgangjeong (Sweet and Spicy Chicken).
Famous for Abai Sundae and other North Korean-style dishes.
Known for its variety of fresh sashimi and Haemul Pajeon (Seafood Pancake).
Famous for its fresh and soft Chodang Dubu (Chodang Tofu).
Known for their Bibim Naengmyeon (Spicy Cold Noodles) and grilled fish dishes.
