Udongdang
우동당
A Sokcho Beach-side udon shop on Saemaeul-gil, best understood through its cold bukkake udon: firm, chewy noodles, soy-dashi sauce, grated garnish, and toppings that make the bowl feel local rather than generic. Start with the plain bukkake if you care about noodle texture, or go straight to the sweet shrimp bukkake when you want the order that explains why people talk about this place. Public listings and local press point to self-made noodles, dashi built from natural ingredients such as kombu, katsuobushi, and anchovy, and a menu that moves between cold bukkake, hot udon, tempura, tonkatsu, and small sides.
Visited by HeySeorak ·
Updated 61 views this month
Area
Sokcho Beach
Price
₩₩ Mid-range
Menu from ₩7,800
More from the menu
Full menu →Notes from travelers
No stars, no scores, just what people who stood here wished they’d known.
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Passed through Udongdang? One line about what to order or when to come helps whoever comes next, no account needed.
Questions travelers ask
What should I order at Udongdang?
The signature dishes are Cold Udon with Soy-Dashi Sauce (붓가케), Sweet Shrimp Bukkake Udon (단새우붓가케), Octopus Bukkake Udon (문어 붓가케). Order bukkake cold unless you specifically want soup. The sauce is meant to be poured over the noodles and mixed, not treated like a dipping sauce. Add suiran if you want a richer, rounder bowl. The sweet shrimp bukkake is the easiest signature pick, but the plain bukkake is the cleanest test of the noodles. Naver's listing notes free temporary parking near the beach side rather than paid public-lot reimbursement, so route by the Naver pin and recheck the current parking note before you drive.
When is Udongdang open?
Fri: 10:00-21:00 • Mon: 10:00-21:00 • Sat: 09:00-21:00 • Thu: 10:00-21:00 • Tue: 10:00-21:00 • Wed: 10:00-21:00
Where is Udongdang?
Udongdang is at 1F, 60 Saemaeul-gil, Sokcho-si, Gangwon-do, Republic of Korea.
What is Udongdang known for?
A Sokcho Beach-side udon shop on Saemaeul-gil, best understood through its cold bukkake udon: firm, chewy noodles, soy-dashi sauce, grated garnish, and toppings that make the bowl feel local rather than generic. Start with the plain bukkake if you care about noodle texture, or go straight to the sweet shrimp bukkake when you want the order that explains why people talk about this place. Public listings and local press point to self-made noodles, dashi built from natural ingredients such as kombu, katsuobushi, and anchovy, and a menu that moves between cold bukkake, hot udon, tempura, tonkatsu, and small sides.
