Sokcho bakery café: same-day squid ink potato bread vs. frozen, Bultan

Why I went to the main store after only eating frozen potato bread

Sokcho Bultan Gamja Bread Main Store is a quirky bakery café I stopped at during my Sokcho trip. I'd only ever had their potato bread (gamja bread) delivered frozen, but the bread made that same day was on another level, so I had to write about it.

Opening hours are 09:00 - 18:00, and it's closed every Thursday.

Main store vs. Branch No. 1, and parking

I visited the main store, but Branch No. 1 reportedly sells bread made at the main store every day too, so just go to whichever is closer to you! The main store has a big lot in front, so parking is easy. All you need to bring is curiosity about what burnt potato bread tastes like ~

A bakery café with Seoraksan foliage views

The main store sits right in view of Seoraksan, so the scenery is wonderful. It was foliage season, which made the mountain even prettier..! Just looking at it melts the stress away. Then I headed to the building entrance, which is covered in cute potato drawings.

Inside, the shop explains the benefits of potatoes and squid ink in detail, so it's worth a read. It says they're good for antioxidant effects, immune strength, anti-inflammation, heart health and digestion. The ingredients are domestic too, which adds trust. Safe to eat, right ~ ~

Potato bread price, plus the squid jjondeugi I bought

Sokcho Bultan Gamja Bread Main Store is a bakery café famous for potato bread and jjondeugi, with fragrant coffee and a range of other drinks. A perfect pairing with the potato bread ~

A box of potato bread holds 4 pieces and costs ₩10,000. The bread is said to be soft and chewy, and popular as a gift. I was curious, so I bought a box too. I also grabbed squid-flavored jjondeugi, a handy snack to nibble in the car when you're bored.

What are the interior and seating like?

The main store has a big parking lot, comfy sofa seats and group seating, so it suits families and groups. The inside is spacious with floor-to-ceiling windows, and I loved that you see the view as it is. Musstoy figures are displayed in several spots too, which makes browsing more fun ~

Stepping outside, the Seoraksan view looks even better. Even on a cloudy day it's spectacular. Sokcho seems to have gorgeous views wherever you go ~

Same-day burnt potato bread: how is it different from frozen?

Back at the hotel, I tried the potato bread. True to the name "burnt potato bread," it's black. One bite and the chewy yet tender texture was so appealing. It felt a little different from ordinary bread, which made it more fun to eat, and the distinctive texture really came through as I chewed.

Thanks to the squid ink it's super chewy and soft. The potato inside keeps its soft, fluffy texture. It's a whole different level from reheating frozen potato bread. It was such a new flavor, like "so this kind of taste exists," that I recommend everyone try it once!

What does the squid jjondeugi taste like?

The squid jjondeugi I tried alongside was tastier than I expected. It was my first squid jjondeugi: the jjondeugi flavor we all know, with a chewy texture and the savory depth of squid blending so well that you keep reaching for more. It's easy to tear off bit by bit in the car, perfect when you're a little hungry!

Each has its own charm, so picking between them is fun too. If you're looking for an unusual snack in Sokcho, give the burnt potato bread and squid jjondeugi a try ~ The owner was really kind, explained things well and guided us nicely, so it was a comfortable visit. It's great as a light snack, and even more welcome if you love potatoes! If you're planning a Sokcho trip, consider adding it to your route!

Potato bread and jjondeugi, as Bultan describes them

This is the introduction from Sokcho Bultan Gamja Bread that the writer copied over.

• To convey the natural flavor of potatoes, they say they add no artificial sweetness and season with cream cheese and butter. The black color is from squid ink, to capture the color of Sokcho.
• They say Gangwon potatoes are washed and baked every morning, made fresh daily. Baking, rather than boiling or steaming, is said to bring out the potato's natural sweetness best.
• The bread's surface is coated with powder ground from domestic grains such as black sesame, black beans and black rice for a nutty flavor.
• They say East Sea deep ocean water is used to make the bread.
• They say no synthetic additives are used, and the rule is made and sold the same day.
• They say Sokcho jjondeugi comes in three flavors made from Sokcho specialties: red crab, squid and chicken gangjeong.