Finely cut flounder meets an icy, tart chojang-based broth at Wando Hoe Sikdang (완도회식당), tucked into an alley in Sokcho’s Gyodong neighborhood, according to GQ Korea’s September 11, 2026 report. 1 That sounds like an appetizing place to start a food itinerary.
The five stops below draw on that report’s menu and venue details: seafood appears in cold broth, hot soup, a baked tart and sauce-dressed noodles, while potatoes become dumplings, pancakes and tarts. 1 Think of this as a list to save before Chuseok; check current menus and holiday service directly before traveling.
Wando Hoe Sikdang
GQ describes the flounder mulhoe as having a distinctive small-bone crunch, with finely sliced fish in a tart, icy broth. 1 The texture is part of the dish’s appeal in the magazine’s account, so it’s a useful detail when deciding what to order. 1 For two kinds of seafood together, its recommended half-and-half mulhoe combines squid and flounder. 1
Find it at 21 Meokgeori 4-gil, Sokcho. 1 GQ reports substantial on-site waits and lists waiting registration from 6 a.m., separately from daily meal service of 9 a.m.–12:30 p.m. 1 That distinction matters for planning: the reported 6 a.m. start is for joining the queue. 1
Andong Sikdang
Andong Sikdang (안동식당) offers a hot counterpart to mulhoe: fresh cod soup, made with cod purchased each morning and boiled with minari. 1 GQ singles it out from a menu that also includes stir-fried squid, kimchi stew and spicy chicken stew. 1
The magazine’s suggested way to eat it is wonderfully straightforward: place the tender white cod flesh on rice and eat it with kimchi. 1 That sounds like a satisfying reason to sit down for soup.
GQ places the restaurant a one-minute walk from Sokcho Express Bus Terminal, at 4000 Donghae-daero, first floor, Sokcho, and reports daily hours of 7 a.m.–10 p.m. 1 Its terminal location makes it a candidate to consider around a bus journey. 1
Gamja Ongsimi
Gamja Ongsimi (감자옹심이) in Dongmyeong-dong takes its name from the dish it serves: small dumplings formed from grated potato mixed with starch, then boiled. 1 GQ recommends this restaurant for visitors planning to see Yeongnangho Lake. 1
Here, the potato offers two contrasting textures: GQ describes the ongsimi as chewy, with a mild, nutty flavor, and the potato pancake as especially crisp. 1 The pancake sounds like an appealing addition if texture is what draws you to a meal.
The listed address is 30 Beonyeong-ro 105beon-gil, Sokcho, with service Monday–Saturday, 10 a.m.–3 p.m., and Sunday closure in the September report. 1 That reported daytime window makes this a lunch stop to plan around. 1
Tail Pottery Studio
Tail Pottery Studio (테일 포터리 스튜디오), near Deungdae Beach and Dongmyeong Port, brings potatoes and seafood into its morning-baked tart selection. 1 Alongside potato and corn versions, it serves a red snow crab tart made with crab meat cooked in a rosé-sauce base, which GQ describes as spicy, sweet and salty. 1 That’s an intriguing coffee-break possibility.
Coffee arrives in ceramic cups made by the building’s first-floor pottery workshop, in a space GQ describes as filled with objects and green plants. 1 The magazine lists 265-1 Jungang-ro, Sokcho, with hours of 10 a.m.–6 p.m. and Thursday closure. 1
Udongdang
Udongdang (우동당) sits directly behind Sokcho Beach’s public parking lot and makes its noodles in-house daily. 1 Its bukkake udon comes with a special soy-based sauce poured over the noodles; GQ praises their springy texture and the sauce’s savory flavor. 1
The reported seafood options feature locally sourced octopus, sweet shrimp and red snow crab. 1 Find it at 60 Saemaeul-gil, first floor, Sokcho; GQ lists daily hours of 10 a.m.–8:30 p.m. and cautions about waits. 1
For a market option alongside these individual establishments, Yonhap’s August 25 report points to dakgangjeong and seafood at Sokcho Tourist and Fisheries Market (속초관광수산시장). 2 It adds a market setting to a list otherwise centered on particular restaurant dishes and cafe treats. 2 1
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