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Songdo Hoetjip (Seafood & Raw Fish House)
Traditional Sokcho seafood house known for its refreshing made from local, freshly caught flounder.
GangwonKorean Food > Hoe (Raw Fish)/Seafood/Tuna
4.1
(8 reviews)A long-standing local seafood restaurant famous for its made from freshly caught flounder. They toss the thinly sliced flounder with vegetables and a sweet-spicy cho-gochujang dressing for a refreshing cold , and a clear miyeokguk (seaweed soup) is a recommended extra.
Local Tips
- •Signature sweet-and-sour gajami mulhoe prepared with freshly caught flounder
- •No-frills, long-running local spot near the central pier — convenient parking available
- •Try the mulhoe as deopbap (over rice) and finish with the light miyeokguk (seaweed soup)
Menu
(Small — flounder)30,000 KRW
( — rockfish spicy stew)30,000 KRW
(Small)20,000 KRW
(Small — sea squirts)30,000 KRW
( — cold raw fish in spicy, vinegary broth over rice)13,000 KRW
Practical Information
- Category
- Korean Food > Hoe (Raw Fish)/Seafood/Tuna
- Address
- 63 Jungangbudu-gil, Sokcho City, Gangwon-do
- Operating Hours
- Daily 08:00–21:00
- Phone
- 033-633-4727
- Facilities
- Parking available
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Glossary
- Deopbap
- Rice topped with other ingredients (a rice-bowl style serving)
- Gajami
- A flatfish (flounder) often served as thinly sliced sashimi in coastal restaurants
- Maeuntang
- Spicy Korean fish stew made with the whole fish and vegetables — warming and savory
- Meongge
- Sea squirt — briny, soft seafood often eaten raw on the coast
- Mulhoe
- Chilled raw seafood mixed in a spicy, vinegary broth; here it’s served over rice as deopbap
- Ureok
- Korean rockfish, commonly used in maeuntang for its firm texture
