Sokcho ramen: tonkotsu vs. crab roe cream at Ichiba Ramen

Which ramen did I try during my Sokcho trip?

During my trip to Sokcho, I wanted a warm bowl of broth, so I visited Ichiba Ramen (이찌바라멘) on Jungang-ro. After walking around in the sea breeze, the warm ramen felt like it loosened me up.

They say they make ramen in an authentic Japanese style and learned ramen techniques in several regions of Japan. The explanation that they simmer pork-bone broth for 30 hours especially made me curious about the broth.

We ordered the Special Tonkotsu Ramen (스페셜돈코츠라멘) and Red Crab Meat Mentaiko Cream Ramen (홍게살명란크림라멘). We tried them one by one to compare the broth-based and cream-based styles.

What were the price and flavor of the Special Tonkotsu Ramen?

The Special Tonkotsu Ramen was ₩15,000. It came with rolled pork belly chashu, beef brisket, and bean sprouts, and the toppings felt more generous than those of regular tonkotsu ramen.

The broth was substantial without being overly rich. It had the deep flavor of long-simmered pork bones, and its savory nuttiness came through more as I ate.

When tonkotsu broth is too rich, I sometimes find it heavy after just a few spoonfuls. Here, the bean sprouts lightened the texture now and then. The noodles soaked up the broth and tasted savory, while the chashu was tender with a clean pork flavor. The beef brisket made it feel filling, too.

What does the Red Crab Meat Mentaiko Cream Ramen taste like?

The Red Crab Meat Mentaiko Cream Ramen was ₩14,000. I had been thinking of broth-based ramen like tonkotsu, so seeing a cream-based ramen felt different.

On the first bite, the smooth, rich cream flavor came through first, followed by the salty umami of mentaiko (seasoned pollock roe). The red crab meat had a subtle seafood flavor. It tasted somewhere between cream pasta and ramen. The mentaiko seasoned it, so it did not feel simply rich.

Which of the two ramen bowls suited my taste better?

Because I like broth that is both clean-tasting and rich, the Special Tonkotsu Ramen suited my taste slightly better. If you like cream sauce or mentaiko, the Red Crab Meat Mentaiko Cream Ramen may suit you too. Trying ramen with red crab meat in Sokcho was also interesting. If visiting as a pair, it could be nice to order one of each and share them to compare.

How were the portion and price for a meal during a trip?

When I eat ramen, the broth tends to stay with me. This time too, remembering the description of the stock, I found myself taking extra spoonfuls. It suited a day when I had been eating sashimi or seafood and wanted something warm and filling.

Considering that it was ramen at a travel destination, the price did not feel overly burdensome. The Special Tonkotsu Ramen in particular had a variety of toppings, so one bowl was quite filling. It remains memorable as a meal where I could choose by tasting the broth and noodles for myself.

The next time I come to Sokcho, I would like to try ramen in another style. This time, it was a good fit for a day during my trip when I wanted warm broth and noodles.