Suncheorine Live Fish
순철이네
A forty-year sashimi and crab house run by Lee Suk-ja — twelve years at her current stall in Daepo Port's B-building, before that another three decades buying squid straight off the dawn auction. The menu is built around Russian snow crab and sashimi sets, finished with a house red-crab ramyeon regulars call their favorite and served with kimchi she pickles herself in-house. From the window seat you can see Naksan Temple across the bluff.
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Interviewed by HeySeorak on 📖 Owner story included
Best For
Groups, special meals, and first-time seafood lovers
Area
Daepo
Price
₩₩₩ Premium
Info
Daepo Port Bldg B, Unit 4, 71 Daepohang-huimang-gil, Sokcho, Gangwon
강원특별자치도 속초시 대포항희망길 71 B동 4호
The Story
Forty years ago, Lee Suk-ja started selling fish from a street stall in Sokcho — the old-school way, before the harbor was paved and rebuilt. She'd be at Daepo Port by six in the morning, at the dawn auction, buying squid fresh off the boats to sell all day. Twelve years ago she moved into her current stall in the B-building of the redeveloped port, and the shop has been called 순철이네 — 'Suncheol's place,' named after her son — ever since. The menu today is built around Russian snow crab and sashimi sets, but the kitchen rhythm still belongs to someone who has been buying at the auction for forty years.
“40년 동안 이 일을 했어요. 제가 직접 담근 김치하고, 정성껏 끓인 홍게라면이 손님들한테는 '짱'이라는 소리를 들어요. — 'Forty years I've done this work. The kimchi I pickle myself and the red-crab ramyeon I slow-brew — guests call them their favorites ('jjang').'”
— Owner, Suncheorine Live Fish
What They Stand For
The kitchen at 순철이네 is built on three things the owner refuses to outsource: the crab broth, the kimchi, and the forty years of daily auction visits that precede both. The red-crab ramyeon is made with a clear, slow-brewed crab stock — most stalls on the strip buy their soup base from a specialist; she makes hers. The kimchi (particularly the kkakdugi, radish cubes) is pickled in-house and refreshed weekly. Nothing prepackaged, nothing sent out to someone else's kitchen. Russian snow crab comes in year-round; live fish (flatfish, rockfish) comes in through regular auction suppliers.
Behind the Signature
The set menu the shop is known for is the 대게+회 SET — a Russian snow crab paired with live sashimi, a seafood spread, steamed shellfish, crab-shell fried rice, vegetables, and the house red-crab ramyeon to finish. Size variants let a two-person table eat for ₩150,000 and a group of five eat for ₩300,000. What distinguishes this house from the rest of the strip is what's included for free with every set: the kkakdugi (cubed radish kimchi) that guests ask to buy by the container. The owner pickles it weekly in her own kitchen — the only thing on the table that's still made by hand the way she learned forty years ago.
Local Tip
순철이네 is stall B-building, unit 4, at Daepo Port — a 10-minute drive south of Sokcho's downtown. Take bus 9 or 9-1 to the Daepo Port stop, or park in the Daepo 1st Public Parking Lot. From the window seat you can see Naksan Temple on the far bluff — a rare window view from a harbor-strip sashimi stall. Daepo connects naturally to a Seoraksan trip (20 minutes by bus to Heundeulbawi, Bisundae, Biryong Falls, the cable car, and Sinheungsa Temple) and to Cheoksan Hot Spring, which locals consider among the best mineral springs in Korea.
Seasonal Note
Russian snow crab keeps the crab sets stable year-round; red snow crab from local boats varies with the season. Daepo Port peaks from late spring through fall — summer weekends see queues on the strip. Come on a weekday morning for the best selection and an open window seat with the Naksan view.
For Travelers
Foreign guests at 순철이네 consistently pick the crab over the sashimi — grilled and cooked food over raw. The owner notes that visitors who've had the snow crab have left saying 'delicious' and 'we'll come back.' The language barrier is what keeps the shop from serving more foreign visitors; she expects an English menu will change that. The crab sets are the easy order: everything is pre-portioned, nothing requires deciding on species in Korean, and the red-crab ramyeon that finishes every set is a universally lovable bowl.
Start with these dishes
The best first order for understanding what makes this place worth visiting.
Sashimi-Only Set — Small
회만 드시는 분 (소)
One species of live sashimi (flatfish or rockfish) with a seafood spread, vegetables, and spicy fish stew. The smallest sashimi-only option.
Red Crab + Sashimi Set — Small
홍게+회 SET (소)
Red snow crab with live sashimi, seafood spread, steamed shellfish, crab-shell fried rice, vegetables, and red-crab ramyeon to finish. The approachable crab-and-sashimi combo.
Red Crab Ramyeon
홍게라면
The owner's signature finisher — ramyeon noodles in a clear, slow-brewed red-crab broth made in-house, not outsourced. Regulars call it their favorite.
How to order here
A simple flow for first-time visitors who want to order confidently.
Step 1
Start with the house specialty
If you are unsure, begin with Sashimi-Only Set — Small. Seafood-focused places usually do their best work with the freshest catch or most popular set.
Step 2
Confirm portion and pricing
Ask whether dishes are sized for one person or for sharing. If they sell market-price seafood, double-check the price before you commit.
Step 3
Round out the meal
Pair the main order with Red Crab + Sashimi Set — Small or a lighter side so the table gets both a signature item and something easy to share.
More from the menu
View full English menu →Snow Crab + Sashimi Set — Small (1kg)
대게+회 SET (소)
A ~1kg Russian snow crab with live sashimi (flatfish or rockfish), seafood spread, steamed shellfish, crab-shell fried rice, vegetables, and red-crab ramyeon to finish.
Snow Crab Only — Small
대게만 드시는 분 (소)
Snow crab with seafood spread, steamed shellfish, red-crab ramyeon, and crab-shell fried rice. No sashimi — the crab-focused option.
Helpful guides
Practical reads to help you make the most of your visit.
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