Source: https://heyseorak.com/spots/seojubang
Last-Updated: 2026-04-26

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# Seojubang (서주방)

> Say the romanized name when ordering. Staff will understand even if your pronunciation isn't perfect.

Category: korean | Type: eat | Area: beach | Price range: moderate
Address: 1F, 12 Yeongrang-haean 6-gil, Sokcho, Gangwon
Phone: 0507-1401-3142
Hours: Mon–Thu 18:00–02:00, Fri–Sat 18:00–04:00, Sun 18:00–24:00
English menu available: Yes

## Trust and freshness
- Verification: interview / 2026-04-17
- Menu freshness: updated 2026-04-17T02:15:14.542+00:00

A fusion Korean pub that opened on Yeongrang's pojang macha strip in early 2026, built around one idea: any ingredient can taste great with the right sauce. The menu is short and deliberate — spicy octopus-pork stew, Yeonpyeong crab fish cake broth, a corn-butter-cheese kimchi pancake — and everything has a version number in the owner's head, still being refined. Open until 4 AM on weekends.

Pro tip: The corn-butter-cheese kimchi pancake is the bestseller and worth ordering regardless of what else you get. For spice lovers, the 불쭈육 (spicy octopus and pork) is the most intense dish on the menu — go with 꽃게 어묵탕 (crab fish cake stew) instead if you want bold flavor without the heat. The menu is still growing; dishes added after May 2026 may not appear here.

## Story

### How it started
He grew up in Hongdae — Seoul's neighborhood of artists, late-night bars, and people who reinvent themselves — and never really left the food and beverage world. Eight years ago he moved to Yangyang for the surf and the pace. Then Sokcho called: cleaner infrastructure, better tourism numbers, a summer season that goes vertical. He signed a lease on this narrow room on Yeongrang's pojang macha strip in early 2026, ran the concept as a set-meal restaurant for three days, decided that wasn't it, and pivoted to a full drinking pub by day four. The menu was already in draft form the day the first customers walked in.

### Philosophy
The core idea at 서주방 is deceptively simple: any ingredient can be made delicious with the right sauce. This is not the philosophy of someone who coasts on premium product — it's the opposite. The owner's starting point is always the cheapest usable ingredient, then he engineers the sauce that makes it sing. He deliberately chose dishes the neighboring pojang macha stalls don't sell — octopus and pork together, Yeonpyeong crab fish cake stew — so the menu competes on flavor rather than price. Ten more dishes are waiting in his notes app for May. Each one has a version number.

### Signature
The corn-butter-cheese kimchi pancake was the bestseller from week one. The concept is direct: kimchi pancake with corn butter and a cheese pull inside — the three things young Korean drinkers love most in a single bite. But the dish the owner has staked the most on is the 불쭈육: spicy octopus and pork belly, simmered together with bean sprouts until everything collapses into a shared broth. He calls it version 1.35. It started as version 1, it got better, it's still not where he wants it. He won't stop changing the sauce until it reaches version 2. He doesn't know exactly when that will happen.

### Finding the place
서주방 is on Yeongrang-haean-6-gil, a few steps from the pojang macha strip beside Yeongrang Lake. Take bus 1 or 3 to the Yeongrang-dong stop and walk toward the water. The kitchen opens at 6 PM every night — Friday and Saturday until 4 AM, which makes it one of the latest-running spots in this part of Sokcho. No reservations needed; walk right in.

### Seasonal notes
The owner runs summer aggressively and winter lightly — this is by design. From May onward, new dishes will appear on the menu as the summer season ramps up. The tomato flatfish mulhoe is a natural summer order; the hot stews are better in cooler months. Expect the menu to look different in July than it does in April.

### For international visitors
The Yeonpyeong crab fish cake stew has been the hit with foreign guests — Chinese visitors and European groups have both taken to it, drawn in by the visible crab on top and the clean, spicy broth. The spicy octopus-pork (불쭈육) ran too hot for most foreign palates. The owner's goal is pure walk-in friendliness: no reservations, no barriers, just sit down and point. An English menu is in preparation and will arrive once the menu stabilizes in May. Until then, pointing at the Naver photos works fine.

> 소스 바리에이션이 핵심이에요. 불쭈육이 지금 버전 1.35인데, 버전 2가 될 때까지 소스를 계속 바꿔가고 있어요. 어떤 재료도 맞는 소스만 있으면 맛있게 만들 수 있거든요. — 'The sauce variation is everything. The spicy octopus-pork is at version 1.35 right now — I keep tweaking the sauce until it becomes version 2. Any ingredient can taste great if you find the right sauce for it.'

## Dietary Summary
- Total menu items: 32
- Vegan options: 3
- Halal-friendly options: 3
- Common allergens: shellfish, gluten, dairy, egg, soy, sesame

## Menu

### Main Dishes (메인 메뉴)

- **Bul-jju-yuk** (불쭈육) — ₩25,000 ⭐ Signature
  Spicy octopus and pork belly simmered together with bean sprouts until the broth becomes shared — the dish the owner is still perfecting. Currently at version 1.35.
  Ingredients: octopus, pork belly, bean sprouts, house spicy sauce | Spicy: very_hot | Allergens: shellfish | Serving: Very spicy. The owner's most-refined-in-progress dish.
- **Mae-kom Keu-rim Jju** (매콤크림쭈) — ₩27,000
  The milder sibling of 불쭈육 — octopus and pork in a spicy cream sauce that rounds out the heat into something richer.
  Ingredients: octopus, pork, spicy cream sauce | Spicy: medium | Allergens: shellfish, dairy
- **Tong-du-bu Du-ru-chi-gi** (통두부 두루치기) — ₩23,000
  A whole block of tofu cooked inside a kimchi-pork duruchigi — the tofu absorbs the sauce and becomes the best bite in the pot.
  Ingredients: whole tofu, pork, kimchi | Spicy: medium | Allergens: soy, gluten
- **Si-won-han Kkot-ge Eo-muk-tang** (시원한 꽃게어묵탕) — ₩25,000 ⭐ Signature
  Yeonpyeong Island flower crab in a clear, spicy-clean fish cake stew — the broth is built on house dadaegi that keeps it bright rather than heavy.
  Ingredients: flower crab (Yeonpyeong Island), fish cake, house dadaegi | Spicy: medium | Allergens: shellfish, gluten
- **To-ma-to Ga-ja-mi Mul-hoe** (토마토 가자미 물회) — ₩21,000 ⭐ Signature
  Chilled flatfish mulhoe with fresh tomato and chamsam (wild Korean parsley) — the tomato adds brightness where vinegar usually does the work.
  Ingredients: flatfish, tomato, chamsam (wild parsley), chilled broth | Allergens: shellfish

### Light Anju (가벼운 안주)

- **Kon-beo-teo Chi-jeu Gim-chi-jeon** (콘버터 치즈 김치전) — ₩19,000 ⭐ Signature
  The #1 seller from opening week — kimchi pancake filled with corn butter and a molten cheese pocket inside. Three things Korean drinkers love, in one pull.
  Ingredients: kimchi, corn, butter, cheese | Allergens: gluten, dairy, egg
- **Bul-mat Dak-mok-sal So-geum-gu-i** (불맛 닭목살소금구이) — ₩19,000
  Chicken neck hit with direct flame until the fat renders and the edges char — seasoned simply with salt so the smoke does the flavoring.
  Ingredients: chicken neck, salt
- **Ga-ja-mi Mak-hoe / Go-no-wa-da** (가자미 막회와 해삼내장젓갈) — ₩19,000
  Flatfish tossed with perilla and sesame oil — served alongside konowata, the fermented sea cucumber innard paste. An acquired taste worth acquiring.
  Ingredients: flatfish, perilla, sesame oil, fermented sea cucumber innard | Allergens: shellfish | Serving: Currently sold out.
  (Currently unavailable)

### Add-ons & Extras (추가 메뉴)

- **Ji-kwa No-ga-ri / Cheong-yang Ma-yo** (직화 노가리와 청양마요) — ₩16,000
  Dried young pollack chargrilled until the edges crisp, served with a punchy cheongyang chili mayo for dipping.
  Ingredients: dried young pollack, cheongyang chili mayo | Spicy: mild | Allergens: shellfish, egg
- **Peu-ren-chi To-seu-teu** (프렌치 토스트) — ₩17,000
  Brioche soaked in a custard of egg, brown sugar, and vanilla, then pan-fried until golden — the kind of late-night dessert that makes sense after two drinks.
  Ingredients: brioche, egg, brown sugar, vanilla | Allergens: gluten, dairy, egg
- **Hong-ga-ri-bi Jjim** (홍가리비찜) — ₩19,000
  Whole red scallops steamed and served in the shell — clean, sweet, and easy to share.
  Ingredients: red scallop | Allergens: shellfish
- **Bul-jju-yuk Chu-ga** (불쭈육 추가메뉴) — Free
  Additional serving add-on for the 불쭈육.
  Serving: Ask staff. Complimentary add-on for 불쭈육 orders.
- **Eo-muk-tang Chu-ga** (어묵탕 추가메뉴) — Free
  Additional serving add-on for the 꽃게어묵탕.
  Serving: Ask staff. Complimentary add-on for 꽃게어묵탕 orders.
- **Go-no-wa-da Han Jeop-si** (고노와다 한 접시)
  A small plate of konowata — intensely briny fermented sea cucumber innard. The Japanese delicacy, served straight.
  Ingredients: fermented sea cucumber innard | Allergens: shellfish | Serving: Currently sold out.
  (Currently unavailable)
- **Re-mon Seu-ra-i-seu** (레몬슬라이스) — ₩2,900
  Fresh lemon slices — for your drinks.
  Ingredients: lemon | Dietary: Vegan, Halal-friendly
- **Sel-peu Ju-meok-bap** (셀프주먹밥) — ₩3,900
  Season the rice yourself and roll it into a ball — the Korean pub way to end the night.
  Ingredients: rice, seasoning | Allergens: sesame | Dietary: Vegan, Halal-friendly
- **Gong-gi-bap Chu-ga** (공기밥추가) — ₩1,000
  A bowl of plain steamed rice.
  Ingredients: rice | Dietary: Vegan, Halal-friendly

### Alcohol (주류)

- **Re-deu-rak Saeng-maek-ju** (레드락 생맥주) — ₩7,000
  Draft lager on tap — cold and crisp.
  Ingredients: beer | Allergens: gluten
- **Bo-ri Ha-i** (보리하이 (무탄산)) — ₩6,000
  A barley-spirit highball served flat — smoother and more mellow than the carbonated version.
  Ingredients: barley spirit | Allergens: gluten
- **Jim-bim Ha-i-bol** (짐빔 하이볼) — ₩8,000
  Jim Beam bourbon over ice with soda — the house whisky highball.
  Ingredients: Jim Beam bourbon, soda | Allergens: gluten
- **To-ma-to Ha-i-bol** (토마토 하이볼) — ₩9,000
  A house highball built on tomato — savory-sweet and unlike anything else on the menu.
  Ingredients: tomato, spirit, soda
- **Yeon-tae Ha-i-bol** (연태 하이볼) — ₩8,000
  Chinese sorghum spirit (Yantai gaoliang) mixed highball style — strong and clean.
  Ingredients: Yantai gaoliang spirit, soda
- **O-sip-se-ju** (오십세주 (백세주+소주)) — ₩15,000
  Half herbal rice wine (백세주), half soju — the classic Korean pub mix, served as a carafe.
  Ingredients: baekseju, soju
- **Bok-geol-li** (복걸리 (복분자+막걸리 2병)) — ₩26,000
  One bottle of black raspberry wine mixed with two bottles of makgeolli — sweet, fizzy, and easy to share.
  Ingredients: bokbunja wine, makgeolli | Allergens: gluten | Serving: Serves 2–3.
- **Jang-su Mak-geol-li** (장수막걸리) — ₩5,000
  Classic Seoul makgeolli — milky, lightly fizzy rice beer with a tangy finish.
  Ingredients: rice, nuruk | Allergens: gluten
- **Song-myeong-seop Mak-geol-li** (송명섭막걸리) — ₩11,000
  Artisan makgeolli from master brewer Song Myeong-seop — richer and more complex than the standard supermarket kind.
  Ingredients: rice, nuruk | Allergens: gluten
- **So-ju** (소주 (참이슬 / 처음처럼 / 진로)) — ₩5,000
  Standard Korean soju — slightly sweet, clean, and the default pairing for any anju.
  Ingredients: soju | Serving: Choose from Chamisul, Cheoeum-cheoreom, or Jinro.
- **Cham-i-seul Ppal-gan-ttu-kkeong** (참이슬 빨간뚜껑) — ₩5,000
  The stronger Chamisul — higher ABV, sharper finish.
  Ingredients: soju
- **Maek-ju (Ka-seu / Te-ra)** (맥주 (카스 / 테라)) — ₩5,000
  Korean lager — cold and easy. Cass is lighter; Terra uses 100% malt.
  Ingredients: beer | Allergens: gluten | Serving: Choose Cass or Terra.
- **Baek-se-ju** (백세주) — ₩12,000
  Korean rice wine infused with eleven medicinal herbs — earthy, mildly sweet, lower alcohol.
  Ingredients: rice wine, medicinal herbs
- **Bok-bun-ja-ju** (복분자주) — ₩18,000
  Deep, sweet Korean black raspberry wine — a natural with grilled and spicy dishes.
  Ingredients: black raspberry
- **Yeon-tae Go-ryang-ju** (연태고량주 250ml) — ₩19,000
  Chinese sorghum spirit from Yantai — clean and strong. Popular with Korean-Chinese dishes.
  Ingredients: sorghum spirit | Serving: 250ml bottle.

### Soft Drinks (음료)

- **Kol-la / Seu-peu-ra-i-teu / Je-ro Kol-la** (콜라 / 스프라이트 / 제로콜라) — ₩2,000
  Classic canned sodas.
  Serving: Choose Coke, Sprite, or Zero Coke.
- **Tan-san-su / To-nik Wo-teo** (탄산수 / 토닉워터) — ₩3,000
  For mixing or drinking straight.
  Serving: Choose sparkling water or tonic water.