What to order
Get the Hong-ge Do-si-rak — 1kg of live red snow crab steamed and fully broken down for you. Add the ₩2,000 crab-shell fried rice at the end; it soaks up everything left in the shell.
Vincent · South Korea
Interviewed by HeySeorakSeafoodmoderateEnglish Menu
Yes Su-san
예스수산
A 7-year-old crab specialist inside Sokcho Tourist & Fishery Market, famous for its signature hong-ge (red snow crab) lunchbox — whole crabs expertly broken down into easy-to-eat pieces in a portable box. The owner sources crabs from Sokcho boats that go out 3-4 days for higher-quality catch, and only uses crabs with 85%+ meat yield. The lunchbox format was invented here to solve the biggest tourist frustration with crab: difficult shell work.
95 travelers viewed this
Interviewed by HeySeorak on 📖 Owner story included
Best For
Groups, special meals, and first-time seafood lovers
Area
Tourist Fishery Market
Price
₩₩ Mid-range
Menu from ₩8,000
Reviewed by HeySeorak Editorial · Updated
Info
📍
16 Jungang-ro 147beon-gil, Sokcho-si, Gangwon-do (Sokcho Tourist & Fishery Market 1F #124)
강원특별자치도 속초시 금호동 중앙로147번길 16 중앙시장 1층 124호
🕐
Mon10:30–20:00 (LO 19:30)
TueClosed (regular holiday)
Wed10:30–20:00 (LO 19:30)
Thu10:30–20:00 (LO 19:30)
Fri10:30–20:00 (LO 19:30)
Sat10:30–20:00 (LO 19:30)
Sun10:30–20:00 (LO 19:30)
Closed every Tuesday. Open year-round including fishing ban season (Jul–Sep).
💰moderate price range
Is this info still accurate?
Hours, prices, closures — one tap keeps it fresh for the next traveler.
The Story
Before crabs, the owner ran an ice cream and coffee shop in this same market spot — her first business. After a brutal Children's Day making 300+ servings solo, a cousin in the crab distribution business offered a lifeline. That pivot — from ice cream to hong-ge — launched what is now a 7-year crab institution inside the market.
“We put everything into making it easy. The cooler bag, the chopsticks, the gloves — we don't cut corners on anything that makes eating simpler.”
— Owner, Yes Su-san
What They Stand For
Only crabs with 85% or higher meat yield make it to the lunchbox. Below that, the crab gets broken down for toppings and fried rice ingredients. The boats go out from Sokcho port for 3-4 days — longer trips than the Goseong fleet — bringing back fuller, higher-quality catch.
Behind the Signature
The hong-ge dosirak was born from a simple insight: tourists love crab but hate the shell work. So the owner invented a format where every crab is expertly broken down into portable, easy-to-eat pieces. The lunchbox made crab accessible — and became the shop's identity.
Local Tip
Leftover crab shells? Boil them into ramyeon broth at home. The base quality is good enough to carry a whole pot. The owner also suggests pairing with wine — the sweetness of hong-ge works surprisingly well.
Seasonal Note
July to late September is fishing ban season. The shop stays open year-round using specially preserved stock. Snow crab (dae-ge) peaks in May — that's when the meat is richest.
For Travelers
Communication happens through translation apps. A group of travelers from Singapore discovered the shop when one person bought a lunchbox, tasted it, looked up wide-eyed, and brought back the entire group.
Start with these dishes
The best first order for understanding what makes this place worth visiting.
Dal-keun-han Hong-ge Do-si-rak
달큰한 홍게도시락 (활어)
The signature item: 2-3 live red snow crabs (1kg) steamed fresh and expertly broken down into an easy-to-eat lunchbox. No shell-cracking struggle — all the meat is accessible. 50 min cooking time. The owner invented this format to make crab effortless for tourists.
Signature
Nal-chi-al Ge-jang Bokk-eum-bap
날치알 게장 볶음밥
Fried rice mixed with marinated crab meat and topped with flying fish roe. The owner's second signature — a rich, savory way to finish a crab meal.
Signature
Pro Tip
The hong-ge dosirak (red crab lunchbox) is the signature — get the fresh-steamed version (활어) for the best experience. Add the bokkeumbap (fried rice with crab shell) for ₩2,000 to complete the meal. During the July-September fishing ban, the shop still operates using specially preserved stock. For leftovers, the owner recommends boiling crab shells into ramyeon broth at home — the base quality is good enough.
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 Dal-keun-han Hong-ge Do-si-rak. 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 Nal-chi-al Ge-jang Bokk-eum-bap 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 →Luggage Drop-off
짐 보관
Free luggage drop-off during business hours. Convenient for travelers exploring the Tourist & Fishery Market without their bags.
Ppa-reun Pik-eop Hong-ge Do-si-rak
[빠른픽업특가] 달큰한 홍게도시락
Pre-steamed version of the signature lunchbox at a lower price. Same 1kg/2-3 crabs, ready for immediate pickup without the 50-minute wait.
Notes from travelers
No stars, no scores — just what people who stood here wished they’d known.
1 noteSee the menu →
Questions travelers ask
The practical things people ask our local guide about Yes Su-san — answered from verified details.
Can I take the crab lunchbox to go — to the beach or my hotel?
Yes — that's the point of the format. The steamed red-crab lunchbox comes packed with a cooler bag, chopsticks, and gloves, and there's a cheaper pre-steamed quick-pickup version (₩26,000) if you don't want to wait for live crabs to be prepared.
What should I order at Yes Su-san?
The signature dishes are Dal-keun-han Hong-ge Do-si-rak (달큰한 홍게도시락 (활어)), Nal-chi-al Ge-jang Bokk-eum-bap (날치알 게장 볶음밥). The hong-ge dosirak (red crab lunchbox) is the signature — get the fresh-steamed version (활어) for the best experience. Add the bokkeumbap (fried rice with crab shell) for ₩2,000 to complete the meal. During the July-September fishing ban, the shop still operates using specially preserved stock. For leftovers, the owner recommends boiling crab shells into ramyeon broth at home — the base quality is good enough.
When is Yes Su-san open?
Fri: 10:30–20:00 (LO 19:30) • Mon: 10:30–20:00 (LO 19:30) • Sat: 10:30–20:00 (LO 19:30) • Sun: 10:30–20:00 (LO 19:30) • Thu: 10:30–20:00 (LO 19:30) • Tue: Closed (regular holiday) • Wed: 10:30–20:00 (LO 19:30)
How do I get to Yes Su-san?
Leftover crab shells? Boil them into ramyeon broth at home. The base quality is good enough to carry a whole pot. The owner also suggests pairing with wine — the sweetness of hong-ge works surprisingly well.
What is Yes Su-san known for?
The hong-ge dosirak was born from a simple insight: tourists love crab but hate the shell work. So the owner invented a format where every crab is expertly broken down into portable, easy-to-eat pieces. The lunchbox made crab accessible — and became the shop's identity.
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