Three Simple Eats We Loved in Sokcho

Sokcho is best known for its seafood, but sometimes it is the little things between meals that leave just as lasting an impression. During our time here, we came across three simple local bites that, while small, each reflected a different side of the city’s food culture.

Sikhye

Our first stop came after hiking the famous Ulsanbawi Rock in Seoraksan National Park. Exhausted from the summer heat, we found ourselves at SeolHyang, a small café within the peaceful grounds of Sinheungsa Temple. We ordered their Pumpkin Sikhye, a refreshing twist on Korea’s traditional sweet rice drink. Normally made by gently fermenting cooked rice with malt, Sikhye develops a delicate sweetness as natural enzymes convert the rice starch into sugar. Here, pumpkin juice was blended into an icy slush, creating a drink that was lightly malty, gently sweet and beautifully balanced by the mellow earthiness of pumpkin. Topped with pine nuts and slices of jujube, it was exactly what we needed to cool down and recharge after a gruelling climb.

Sulppang

Back at Sokcho Tourist Fish Market, we discovered another local favourite – Sulppang, or Makgeolli Bread. Made using traditional Korean rice wine as a natural leavening agent, the steamed bread develops countless tiny air pockets during fermentation, producing an exceptionally soft, springy and moist texture. The subtle sweetness and fluffy crumb reminded us of the Chinese huat kuih, although this version relies on natural fermentation rather than chemical leavening. The bread is finished with beans on top, adding a pleasant contrast in texture. Several stalls sell Sulppang throughout the market, but Gangwondo Makgeolli Liquor Bakery consistently drew the longest queues. The constant stream of customers meant every loaf was served fresh and still warm from the steamer.

Ojingeo Sundae

No visit to Sokcho would be complete without trying Ojingeo Sundae, one of the city’s signature dishes. Created by North Korean refugees who settled in Sokcho after the Korean War, this unique interpretation of Korean sundae replaces pig intestines with a whole squid. The squid is carefully stuffed with chopped squid tentacles, minced meat, glass noodles, vegetables and seasonings before being sliced into thick medallions.

Watching them cook was almost as enjoyable as eating them. Every slice was patiently browned on one pan before being transferred to another at a different temperature, constantly flipped until both sides developed a crisp golden crust. It was slow cooking that demanded patience from both the cook and everyone waiting in line. The aroma drifting through the market certainly did not make the wait any easier.

The reward was well worth it. The squid remained tender with a satisfying bite, while the stuffing became wonderfully savoury and the browned short-grained rice developed a crisp, lightly chewy crust. Paired with a sweet and tangy chilli sauce that cut through the richness, it was substantial enough for a meal yet equally satisfying as a shared snack while exploring the market.

Sometimes, the most memorable parts of travelling are not elaborate feasts, but these simple bites enjoyed between destinations. Together, they offered a small but meaningful glimpse into Sokcho’s culinary identity – one refreshing, one comforting and one proudly unique.