HeySeorakEnglish Menu온도
A quietly ambitious kitchen on the Yeongrang coast where a former dancer turned chef applies Japanese dashi technique to Sokcho's daily catch. The menu changes with the East Sea fleet — built around fresh cod in forms you won't find at the crab houses — and every dish is layered with house-made stocks and aged sauces until the flavor sits exactly right. Dinner only, two people run everything, and the pace is meant to be slow.
Pro tip
The steamed cod (대구찜) and cod clear broth (지리탕) are the must-orders, but ask the staff what came in that morning — the owner often has off-menu preparations using cod liver or offal that don't appear on the Naver page. The handmade potato pancake and chawanmushi (Japanese steamed egg) are seasonal; worth calling ahead if you have your heart set on them.
Quick guide
Try Saeng-dae-gu Ji-ri-tang, Saeng-dae-gu Mae-un-tang or Dae-gu Jjim first.
2 vegan · shellfish, gluten, soy
Ee-geo ju-se-yo
이거 주세요
This one, please
An maep-ge-yo
안 맵게요
Not spicy, please
Al-le-reu-gi iss-eo-yo
알레르기 있어요
I have an allergy
생대구 지리탕 변동시세
A day-boat cod cleaned and cooked in a crystal-clear broth seasoned purely by instinct — served with hand-cut sujebi noodles on the side.
fresh cod · clear dashi broth · sujebi noodles
Price varies with daily market rate. Includes sujebi side.
생대구 매운탕 변동시세
East Sea cod brought in by local fishermen, cleaned and cooked in a house dashi with gochujang seasoning — bold red broth, no powdered stock.
fresh cod · dashi broth · gochujang
Price varies with daily market rate.
대구찜 변동메뉴
Cod head, collar, and body together — braised under a sweet-spicy house sauce with vegetables. One of the only places in Sokcho serving cod steamed from fresh rather than frozen.
fresh cod · vegetables · sweet-spicy house sauce
Rotating menu — availability depends on daily catch.
대구 뱃살전
Cod belly trimmed during daily prep, pan-fried in the Korean jeon style and served with house-made yuzu soy dipping sauce.
cod belly · yuzu soy sauce
생선조림 (이면수 열기 가자미)모둠
A trio of Gangwon coastal fish — atka mackerel, red rockfish, and flatfish — braised together in the Korean style.
atka mackerel · red rockfish · flatfish
갈치 조림
A whole hairtail (4-grade or larger) braised in Korean seasoning — the cut that gives you the most of the fish's rich, buttery flesh.
hairtail fish
가다랑어포 오징어 볶음
Fresh squid stir-fried with vegetables and a spicy sauce built layer by layer with katsuobushi dashi — eight passes to reach the flavor the owner is after.
squid · katsuobushi dashi · vegetables
가자미 구이
Sokcho flatfish grilled until the skin crisps — the side dish the East Sea is famous for.
flatfish
소불고기 전골
Beef marinated in house soy bulgogi sauce, simmered in a hand-pulled dashi broth with vegetables — the dish foreign visitors tend to order most.
beef · soy bulgogi marinade · dashi broth · vegetables
파채 불향 제육볶음
Domestic pork in an aged house marinade, stir-fried with shredded green onion and vegetables — nine layers of seasoning built with dashi and a spicy sauce.
pork (domestic) · green onion · dashi · gochujang
Domestic Korean pork.
갈비찜 계절 변동 메뉴
Domestic pork ribs braised in house dashi and a hand-made sauce with fresh vegetables — home-style, with a Japanese broth base underneath.
pork ribs (domestic) · dashi · vegetables
Seasonal rotating menu. Price and availability vary — call ahead.
손으로 간 생감자전 변동 메뉴
Gangwon potatoes grated by hand on a grater — not a blender — just as the owner's mother used to make. Dense, crispy-edged, and nothing like the commercial version.
Gangwon potato
Seasonal. Call ahead to confirm availability.
계란말이(다시마끼 다마고) 변동메뉴
A tamagoyaki made the slow way — fresh eggs, katsuobushi dashi, and the right seasoning ratio, rolled layer by layer until it's soft and barely set inside.
egg · katsuobushi dashi
Seasonal. Call ahead to confirm availability.
차완무시 (계란찜) 변동메뉴
Silky steamed egg custard in the Japanese chawanmushi style — katsuobushi and mushroom dashi, with crab, shrimp, jujube, and shiitake inside. Limited quantities.
egg · katsuobushi dashi · crab · shrimp · shiitake
Seasonal, limited quantities. Call ahead.
수제비 또는 국수 사리
Hand-torn potato sujebi or thin noodles to drop into your main soup or stew.
potato sujebi · noodles
Add-on for soup/stew mains.
온도후식
A handmade spread of Korean confections served at the end of the meal: North Korean-style yakgwa (honey cookies), dasik (pressed sweets), gimmae oranda (seaweed rice puffs), and sesame gangjeong.
yakgwa · dasik · gamtae oranda · sesame gangjeong
Complimentary — served at the end of your meal.
바나나브뤨레와 아이스크림과 과일조림
Torched banana brûlée alongside house-made ice cream and a braised seasonal fruit compote — the kind of dessert that earns its place after a proper Korean meal.
banana · seasonal fruit · ice cream
유자레몬청포도에이드 & 매실청아이스
House-made fruit syrups — yuzu, lemon, and green grape — mixed into a refreshing ade, or a chilled maesil (Japanese plum) syrup over ice.
yuzu · lemon · green grape · maesil
소주 맥주
Korean soju or draft beer — the standard pairing for any Korean meal.
soju · beer
탄산 음료
Assorted carbonated soft drinks.
After your meal
Hand-picked stops near Ondo Kitchen for the rest of your day.
Stops near here, hand-picked to round out your day.
