Source: https://heyseorak.com/spots/udongdang
Last-Updated: 2026-05-18

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# Udongdang (우동당)

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

Category: japanese | Type: eat | Area: beach | Price range: moderate
Address: 1F, 60 Saemaeul-gil, Sokcho-si, Gangwon-do, Republic of Korea
Phone: 0507-1393-5082
Hours: Mon–Fri 10:00-21:00, Sat 09:00-21:00 (Last order 20:40. Sunday and holiday hours can differ; Naver showed a special 2026-05-24 holiday schedule of 10:00-20:00 when checked.)
English menu available: Yes

## Trust and freshness
- Verification: field_visit / 2026-05-18
- Menu freshness: updated 2026-05-18T11:03:07.641+00:00

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.

Pro tip: 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.

## Dietary Summary
- Total menu items: 29
- Common allergens: gluten, soy, fish, egg, crustacean shellfish, pork, mollusk shellfish, chicken, beef

## Menu

### Cold Bukkake Udon (붓가케 우동)

- **Buk-ka-ke** (붓가케) — ₩7,800 ⭐ Signature
  The baseline cold bowl: chewy udon noodles with soy-dashi sauce, grated garnish, and a clean finish. This is the best first order if you want to judge the noodles themselves.
  Ingredients: udon noodles, soy-dashi sauce | Allergens: gluten, soy, fish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **Dan-sae-u Buk-ka-ke** (단새우붓가케) — ₩13,300 ⭐ Signature
  Cold bukkake udon topped with sweet shrimp. Naver's current menu notes a red-shrimp substitution through September, so confirm the topping if that matters to you.
  Ingredients: udon noodles, sweet shrimp, soy-dashi sauce | Allergens: gluten, soy, fish, crustacean shellfish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **Mun-eo Buk-ka-ke** (문어 붓가케) — ₩13,300 ⭐ Signature
  Cold bukkake udon with Sokcho octopus. Choose this when you want the chewy noodle texture plus a clearly coastal topping.
  Ingredients: udon noodles, octopus, soy-dashi sauce | Allergens: gluten, soy, fish, mollusk shellfish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **Sae-u Twigim Buk-ka-ke** (새우튀김 붓카케) — ₩13,300
  Cold bukkake udon with crisp nobashi shrimp tempura on top — salty sauce, cold noodles, and hot-fried crunch in one bowl.
  Ingredients: udon noodles, shrimp tempura, soy-dashi sauce | Allergens: gluten, soy, fish, crustacean shellfish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **Ka-ki-a-ge Buk-ka-ke** (카키아케 붓카케) — ₩12,300
  Cold bukkake udon topped with kakiage, a loose vegetable tempura fritter. Good if you want the cold noodle texture with a lighter fried topping.
  Ingredients: udon noodles, vegetable tempura, soy-dashi sauce | Allergens: gluten, soy, fish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **So-go-gi Buk-ka-ke** (소고기 붓카케) — ₩13,300
  Cold bukkake udon with Japanese-style simmered beef, listed by Naver as a newer menu after five years.
  Ingredients: udon noodles, simmered beef, soy-dashi sauce | Allergens: gluten, soy, fish, beef | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **Jeon-bok Buk-ka-ke** (전복 붓카케) — ₩13,300
  Cold bukkake udon with marinated abalone. The Naver menu marks it as limited, so treat availability as variable.
  Ingredients: udon noodles, abalone, soy-dashi sauce | Allergens: gluten, soy, fish, mollusk shellfish | Serving: Limited item. Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.
- **To-ro-ro Buk-ka-ke** (토로로 붓가케) — ₩13,300
  Cold bukkake udon with tororo, grated mountain yam. Slippery, cooling, and gentler than the seafood-topping bowls.
  Ingredients: udon noodles, grated mountain yam, soy-dashi sauce | Allergens: gluten, soy, fish | Serving: Bukkake here means cold udon with concentrated soy-dashi sauce poured over the noodles. Pour the sauce in, mix, then eat while the noodles are still firm and cold.

### Hot Udon (온우동)

- **On-u-dong** (온우동) — ₩7,800
  The simple hot bowl: udon noodles in Udongdang's warm dashi broth.
  Ingredients: udon noodles, hot dashi broth | Allergens: gluten, soy, fish | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.
- **Sae-u Twigim On-u-dong** (새우튀김 온우동) — ₩13,300
  Hot udon with shrimp tempura, pairing the warm dashi broth with a crisp fried topping.
  Ingredients: udon noodles, hot dashi broth, shrimp tempura | Allergens: gluten, soy, fish, crustacean shellfish | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.
- **Ya-chae Twigim On-u-dong** (야채튀김 온우동) — ₩12,300
  Hot udon with kakiage-style vegetable tempura. Warming and a little richer than the plain hot udon.
  Ingredients: udon noodles, hot dashi broth, vegetable tempura | Allergens: gluten, soy, fish | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.
- **So-go-gi On-u-dong** (소고기 온우동) — ₩13,300
  Hot udon with Japanese-style simmered beef in the warm dashi broth.
  Ingredients: udon noodles, hot dashi broth, simmered beef | Allergens: gluten, soy, fish, beef | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.
- **Eo-muk Kko-chi On-u-dong** (어묵꼬치우동) — ₩12,300
  Hot udon served with a fish-cake skewer. An easy pick for children or anyone who wants a familiar soup bowl.
  Ingredients: udon noodles, hot dashi broth, fish cake skewer | Allergens: gluten, soy, fish | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.
- **Yu-bu On-u-dong** (유부우동) — ₩12,300
  Hot udon with sweet fried tofu. Still dashi-based, but softer and a little sweeter than the plain bowl.
  Ingredients: udon noodles, hot dashi broth, fried tofu | Allergens: gluten, soy, fish | Serving: The hot udon broth is dashi-based, so it is not vegetarian even when the topping looks vegetable-only.

### Tonkatsu & Curry (돈까스와 카레)

- **Ka-re U-dong** (카레 우동) — ₩12,800
  Udon with Japanese-style curry. Choose this if you want a heavier, sweeter-spiced bowl instead of clear broth or cold sauce.
  Ingredients: udon noodles, Japanese-style curry | Allergens: gluten, soy, fish
- **Su-je Don-kka-seu** (수제돈까스) — ₩9,900
  House pork cutlet with a soft, thick bite. A useful second dish if one person wants noodles and another wants something fried.
  Ingredients: pork cutlet | Allergens: gluten, egg, pork

### Sides (사이드)

- **Ka-ki-a-ge** (카키아케(야채튀김)) — ₩4,500
  Loose vegetable tempura fritter. Add it when you want crunch without changing your udon bowl.
  Allergens: gluten
- **No-ba-shi** (노바시(새우튀김1ea)) — ₩2,800
  One piece of shrimp tempura as an add-on side.
  Allergens: gluten, crustacean shellfish
- **Chi-kin Ga-ra-a-ge** (치킨 가라아게) — ₩5,300
  Boneless Japanese-style fried chicken. The Naver menu describes it as crisp and mild.
  Allergens: gluten, chicken
- **Su-je Yu-bu Cho-bap** (수제 유부초밥 (2P)) — ₩3,900
  Two pieces of fried-tofu rice pockets filled with a generous mix of meat and vegetables.
  Allergens: soy, gluten
- **Eo-muk Kko-chi** (어묵꼬치) — ₩4,500
  A warm fish-cake skewer for a light side bite.
  Allergens: fish, gluten
- **Be-tta-ra-zzu-kke** (수재 배따라쯔께) — ₩1,900
  Sweet-tart white daikon pickle. Useful for cutting through fried toppings or curry.

### Toppings (토핑)

- **Su-ran** (수란) — ₩1,000
  Add to bukkake udon for a rounder, richer sauce. Order it at the start rather than after the bowl arrives.
  Allergens: egg | Serving: Recommended for bukkake udon.
- **Jeon-bok** (전복 [토핑]) — ₩5,500
  Abalone topping for bukkake udon.
  Allergens: mollusk shellfish
- **Mun-eo** (문어 [토핑]) — ₩5,500
  Octopus topping for bukkake udon.
  Allergens: mollusk shellfish
- **Dan-sae-u** (단새우 [토핑]) — ₩5,500
  Sweet shrimp topping for bukkake udon.
  Allergens: crustacean shellfish
- **Ni-ku** (니쿠(소고기)[토핑]) — ₩5,500
  Japanese-style simmered beef topping.
  Allergens: beef, soy
- **Ban-suk Gye-ran-jang** (반숙 계란장 [토핑]) — ₩2,000
  Soft egg marinated in soy sauce.
  Allergens: egg, soy
- **Yu-bu** (유부 1장 [토핑]) — ₩4,500
  One piece of sweet fried tofu as an add-on topping.
  Allergens: soy