The story
The name Guxiang echoes the Chinese word for hometown. Its characters combine 故, a nod to home and the past, with 香, fragrance: the taste and aroma of food once made back home. After studying hotel management in New Zealand, the owner and her chef husband settled in her hometown of Sokcho. They tested their cooking for a summer by Ayajin Beach before opening this restaurant in town.
Behind the signature
The mala beef noodles began at their beach stand as a single-serving take on mala tang and mala xiang guo. Guests kept asking for them, so the bowl became a signature. The clear beef noodles followed when diners asked for a non-mala option. Crab fried rice was the quieter surprise: its warm, savory flavor brought people back for lunch on its own.
For travelers
The owners speak English and Chinese, though the small team can be busy during service. There is no printed English menu yet; showing a dish name or photo helps when ordering.
