Trending restaurants loved by locals. From hidden gems to must-visit spots.
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A straightforward Sokcho eatery known for Chodang-style sundubu (silken tofu) and a range of local dried-pollack (hwangtae) dishes. Comforting, coastal flavors served as stews and simple set meals that locals enjoy any time of day.
A straightforward Sokcho noodle house known for icy naengmyeon varieties and hearty shared plates — a good stop for a cooling, unfussy meal after a walk by the East Sea.
A casual Sokcho eatery serving hearty, home-style soups and local mountain-vegetable dumplings — a good stop for warming, unpretentious Gangwon flavors.
A homey Sokcho spot where dried pollock (hwangtae) meets grilled deodeok — simple, comforting plates and set meals that showcase Gangwon's coastal and mountain flavors.
A down-to-earth Sokcho eatery known for gamja ongsimi — chewy potato dumplings served in a soothing broth — with regional buckwheat dishes and fresh hoe-muchim on the side.
A straightforward Sokcho seafood joint known for fresh local sashimi and hearty spicy stews; a good place to try cold mulhoe and rockfish maeuntang after a day by the harbor.
A down-to-earth Sokcho spot known for various sundae (Korean blood sausage) preparations and Abai‑style seafood dishes rooted in local Abai Village traditions.
A straightforward Sokcho spot known for Hamheung-style naengmyeon—especially versions topped with raw pollock—and a lineup of comforting soups and seasonal handmade dumplings.
A straightforward Sokcho seafood spot known for cold raw fish soup (mulhoe) and other fresh coastal dishes — popular with locals after a morning at the fish market.
A Sokcho favorite for sticky-sweet, extra-crispy dakgangjeong — this is the main branch where locals grab takeaway or a casual snack after the beach.
A straightforward Sokcho seafood spot focused on fresh East Sea flavors — especially chilled mulhoe and sea urchin dishes.
A Sokcho seafood spot specializing in jar-style (hangari) mulhoe and an extensive lineup of fresh seafood bowls and porridges. Ideal for diners who want chilled, spicy coastal flavors—especially squid, abalone, sea urchin and sea cucumber dishes.
A simple, homey Sokcho spot known for comforting knife-cut noodle soups, dumpling gukbap and a small seasonal menu — they even offer complimentary rice.
A down-to-earth Sokcho seafood joint specializing in East Coast catches — stews, raw preparations, and local steamed dishes. Good if you want authentic seaside flavors and seasonal fish served simply and honestly.
Casual Sokcho shop known for dakgangjeong — bite-sized fried chicken glazed in a sticky, sweet-spicy sauce, offered bone or boneless with several heat levels.
A straightforward Sokcho seafood spot that revolves around gajami (flatfish) prepared in many regional styles — grilled, fermented, braised, and sashimi-style. Good for sampling East Sea flavors from tangy sikhae to warming cod and mussel soups.
A straightforward Sokcho seafood spot serving East Coast comfort dishes — braised flounder, hearty fish soups, and fresh sekkoshi sashimi. Locals go for honest, seasonal seafood prepared simply and reliably.
A straightforward Sokcho spot focused on fresh local cod — enjoy crisp cod jeon or a warming single-portion cod soup. Winter brings the prized iri-jeon (cod milt pancake) and jars of salted herring roe for take-home.
A no-frills Sokcho spot near Dongmyeong Port where freshly caught fish are charcoal-grilled and served with a warming seafood doenjang stew and stone-pot rice. Perfect for a hearty, locally popular coastal meal after a morning at the fish market.
A straightforward Sokcho spot best known for Hamheung-style naengmyeon and a range of hearty soups and handmade dumplings — seasonal winter bowls are a local favorite.
A down-to-earth Sokcho eatery serving Hamgyeong-style seafood and comforting gukbap, known for Abai sundae and jars of gajami sikhae. Great for straightforward regional flavors rather than fancy plating.
A straightforward, long-running Sokcho noodle house known for sturdy buckwheat noodles and warming soups; locals come for filling, honest meals and seasonal comforts.
A cozy Sokcho spot known for its soothing gamja-ongsimi — chewy potato dumplings in a light broth — and regional seafood sides. A straightforward, homey place locals visit for warming, no-frills comfort food.
A Sokcho seafood spot known for chilled mulhoe — thinly sliced raw fish in spicy, icy broth — and other local seafood dishes that highlight Gangwon’s coastal catch.
A humble, family-run seafood spot in Sokcho known for hearty jjim—braised and steamed fish dishes locals favor for their deep, comforting flavors.
A Sokcho seafood spot focused on fresh East Sea catches — think spicy chilled mulhoe, assorted hoe (sashimi), and local specialties like sea urchin and abalone dishes.
A straightforward Sokcho noodle house known for Hamheung-style makguksu — cold buckwheat noodles served spicy (bibim) or in chilled broth (mul) — alongside seafood sides and hearty soups.
A casual Sokcho spot known for straightforward, satisfying grilled fish — think fresh daily catch charred over an open flame and served with hearty set meals and pungent banchan.
A straightforward Sokcho eatery known for East Coast specialties — especially gajami sikhae (fermented flounder) and Abai sundae. Expect honest, no-frills cooking that highlights local seafood.
A simple, homey Sokcho spot known for its silky sundubu made from locally sourced soybeans — warm, comforting, and unpretentious.