Sokcho Korean restaurant for pollack soup and Ulsanbawi views

Yetgoeul Sundubu for breakfast in Sokcho

Morning on the way down to Sokcho! Near Hanwha Resort Seorak Sorano, in the Haksapyeong Kongkkot Maeul Sundubu Village, we decided to have a hearty breakfast at Yetgoeul Sundubu, an original sundubu (soft tofu) restaurant that makes its own tofu fresh every morning.

It opens from 7 a.m., so it is a great spot for anyone looking for a good breakfast in Sokcho. Maybe because this tofu restaurant uses deep seawater from the East Sea, the savory depth was so good; the three-color tofu made with beet and green tea juice was special in both color and flavor. Above all, the meal dishes came with pot rice, and it was so delicious.

Yetgoeul Sundubu · 114 Wonamhaksapyeong-gil, Sokcho, Gangwon · 07:00–20:00 (break time 15:30–17:00)

At the entrance to Haksapyeong Sundubu Village, with a spacious interior

Yetgoeul Sundubu sits at the entrance to Haksapyeong Sundubu Village. There was someone to guide us with parking too, so we parked comfortably and headed in~!

This restaurant makes tofu from Korean soybeans every morning, and there were even piles of soybeans right by the entrance, haha.

The interior was really spacious. It was all table seating, with plenty of space between tables, so it was comfortable for a meal.

Ulsanbawi views and information for pets and children

Once seated, the view of Ulsanbawi was just lovely. The floor-to-ceiling windows made me feel completely like I was on a trip as we waited for our food.

Guests dining with dogs could eat in a room near the entrance. A leash and carrier are required for pets, so keep that in mind.

High chairs were available, and there were plenty of menu items that children would enjoy, so this would be a nice place to visit on a family trip.

Dried pollack hangover soup and abalone jjamppong sundubu

There was a wide range of dishes, including Chodang sundubu, three-color tofu hot pot, abalone jjamppong sundubu, dried pollack hangover soup, squid sundae, and sirloin tofu steak. Since the basic side dishes included two pieces of tofu, we decided to try the dried pollack hangover soup and abalone jjamppong sundubu.

A full Korean table loaded with side dishes! Korean food really is the best when you want a healthy, generous meal~!

The basic side dishes included golden pan-fried beet tofu and white tofu, salted seafood, jeon (savory pan-fried pancakes), pickled chili peppers, gungchae (pickled aster stems), seasoned dried pollack, mushrooms, and bujigaengi greens.

Tofu is generally made by adding a coagulant to set the protein, but on the East Coast, seawater was used as the coagulant. The gently seasoned tofu was nutty and pleasantly salty—so, so delicious. Sokcho tofu is the best~!

Extra side dishes could be taken from the refrigerator, which was convenient and nice.

Dried pollack hangover soup with pot rice

The dried pollack hangover soup came with rice cooked in a traditional pot. The fluffy white rice was amazing even topped with just the side dishes.

It also had delicious sliced tofu, which made it even better. The plump, golden dried pollack was nutty and cut into easy-to-eat pieces; having this hangover soup simmered with bean sprouts, radish, and dried pollack felt so soothing.

Abalone jjamppong sundubu, easy even for mild-spice eaters

The jjamppong sundubu, generously filled with abalone, octopus, shrimp, and squid, was said to be a little spicier than Shin Ramyun. I asked for the Cheongyang chili peppers on the side, and it was just the right pleasantly spicy level for someone who cannot handle much heat. Another delicious Korean set meal for breakfast in Sokcho!