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Sokcho Saeng Daegu (속초생대구) — Fresh Cod from Sokcho
A straightforward Sokcho seafood spot near Dongmyeong Port known for a clean, minimally seasoned fresh cod soup and winter-only pan-fried cod milt.
GangwonKorean Food > Seafood Stews/Seafood Hot Pots
3.6
(15 reviews)A Dongmyeong Port–area seafood spot specializing in fresh cod. Their signature saengdaegutang is a clear, lightly seasoned soup made with plump fresh cod plus cod liver and gon-i, letting the fish's natural flavor shine. A winter-only highlight is - — pan-fried cod milt — which is rich, soft and nutty; the is sold from November, and in January (cod spawning season) the kitchen substitutes other fish. Simple, seafood-forward cooking that locals come for after a morning at the port.
Local Tips
- •Signature saengdaegutang: fresh cod, cod liver and gon-i simmered in a light, clear broth
- •Located near Dongmyeong Port — seafood is sourced fresh; ideal after visiting the market
- •Try iri-jeon (pan-fried cod milt) in winter (on sale from November); note January substitutions during cod spawn
Menu
Saeng Daegu (Saengdaegu- — pan-fried fresh cod)30,000 KRW
Saeng Daegu- (Saengdaegutang — fresh cod soup) (1 serving)23,000 KRW
(winter seasonal — pan-fried cod milt)30,000 KRW
300g (salted herring roe)15,000 KRW
Practical Information
- Category
- Korean Food > Seafood Stews/Seafood Hot Pots
- Address
- 14 Yeongnanghaean 3-gil, Sokcho City, Gangwon Province
- Operating Hours
- Not provided
- Phone
- 033-636-9774
- Facilities
- Takeout,Reservations available,Parking available
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Glossary
- Cheongeo-aljeot
- Salted herring roe — a strong-flavored preserved seafood used as a banchan or seasoning
- Iri
- Cod milt (soft roe), a rich, creamy organ meat often enjoyed pan-fried in winter
- Jeon
- Korean-style pan-fried fritter or pancake, here made with fresh cod
- Tang
- Korean soup; saeng-daegu-tang is a clear, comforting cod soup served per person
