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Sadonjip (Mul-gomtang specialty)
A warm, home-style Sokcho restaurant run for decades by an owner who learned the recipes from her parents — famous for mul-gomtang made with local gomchi and satisfying flounder preparations.
GangwonKorean Food > Jeongol (hotpot) / Suyuk (boiled dishes)
4.1
(11 reviews)Sadonjip is a family-run, long-standing restaurant in Sokcho where the owner cooks recipes learned from her parents; it’s known for a clear, chilli-tinged mul-gomtang made with locally caught gomchi and for hearty flounder dishes. Meals start with simple, homemade banchan like braised mackerel and potato, and favorites include the soft, low-fat gomchi flesh in a slightly spicy broth and the deeply seasoned -jorim (braised flounder).
Local Tips
- •Signature mul-gomtang: chilli-spiced clear broth boiled with fresh gomchi from the Sokcho coast
- •Simple, homemade banchan and a cozy, family-run atmosphere — a local lunchtime favorite with a 26-year history
- •Open mornings to mid-afternoon (closed Thu); reservations accepted and there is parking
Menu
-gui (grilled flounder)25,000 KRW
- (seasoned fermented flounder)25,000 KRW
- (tasting portion)5,000 KRW
-jorim (braised flounder in spicy-sweet sauce)18,000 KRW
-hoe-muchim (spicy raw flounder salad)20,000 KRW
Mul-gomtang (spicy gomchi fish soup)
Saeng-daegutang (fresh cod soup)20,000 KRW
Seop (honghap) (mussel hangover soup)15,000 KRW
Practical Information
- Category
- Korean Food > Jeongol (hotpot) / Suyuk (boiled dishes)
- Address
- 8 Yeongranghaean 1-gil, Sokcho City, Gangwon Special Self-Governing Province
- Operating Hours
- Sun, Mon, Tue, Wed, Fri, Sat 08:00–15:30 (closed Thu)
- Phone
- 033-633-0915
- Facilities
- Takeout,No outdoor seating,Reservations accepted,Parking available
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Glossary
- Gajami
- Flatfish (flounder/sole) commonly caught in the East Sea, prized for delicate texture.
- Haejangguk
- Literally 'hangover soup' — a hearty, restorative soup often served after drinking; varies by region and main ingredient.
- Matbogi
- A small tasting or sample portion, useful for trying a dish without ordering a full serving.
- Sikhae
- A regional fermented seafood preparation — fish cured with rice and seasonings, yielding a tangy-sweet cold salad.
