Sokcho seafood restaurant for mild soy-braised skate: Sokcho Jungang Sanghoe

In Sokcho, I tried soy-braised skate instead of skate braised in red sauce. The soy-braised skate I ordered at Sokcho Jungang Sanghoe (속초중앙상회) was not spicy and had tender flesh, so I thought it would suit a meal with children who cannot eat spicy food.

Where is Sokcho Jungang Sanghoe, and what is it like inside?

The address is 28 Jungang-ro 121beon-gil, 1st floor, Sokcho-si, Gangwon State. The traditional tiled-roof decoration on the exterior stood out, and the area in front of the restaurant was neatly kept.

Once inside, the space felt roomier than it had looked from outside. A chandelier in the middle of the restaurant gave it a cozy, café-like feel.

What did I order, and how long does it take to cook?

Using the tablet at the table, I ordered the medium soy-braised skate (for three) and steamed rice. I was told that cooking starts as soon as the order is placed and takes about 15–20 minutes.

What side dishes and soup are included?

The side dishes were set out while we waited for the food. The white kimchi was refreshing, and the stir-fried nuts were nutty.

The complimentary octopus miyeok-guk (seaweed soup) came in a ttukbaegi (earthenware pot). I remember its milky, rich broth, and it made me want to mix rice into it even before the main dish arrived.

Is the soy-braised skate spicy?

When the soy-braised skate arrived, it smelled sweet and savory. The owner said the soy sauce seasoning was developed in-house; it was clean rather than heavy, with a lightly sweet flavor.

I did not taste any spiciness at all. The skate was so tender that it separated along the grain with a touch of my chopsticks. Its sweet-salty sauce was good mixed with rice, making it a choice I would consider when visiting with children who cannot eat spicy food.

Was the medium size enough for three people?

The three of us shared the medium size, which is for three people, and there was still some left after we had eaten our fill. It also came with generous chunks of radish and potato, both cooked until soft. I mashed the sweet radish and mixed it with skate and rice.

How did I eat it with dried seaweed and fresh wasabi?

I topped the crisp dried seaweed with crunchy bean sprouts and skate, added a little fresh wasabi, and wrapped it up. The seaweed added a nutty, savory flavor that I enjoyed.

It was also good to pick out just the fish and dip it in the soy sauce served alongside. On a day when I wanted to avoid strong seasonings, it was a satisfying meal of tender fish and rice.