Korean restaurant in Sokcho for squid sundae: Hwangbuja Twigim

What did I take out from Sokcho Central Market?

I got takeout of squid sundae, nurungji squid sundae, and king prawn tempura from Hwangbuja Twigim (황부자튀김) in Sokcho Tourist & Fishery Market. The shop is at stalls 26 and 27 of the market, at 16 Jungang-ro 147beon-gil.

I heard this place began as a sundubu (soft tofu) restaurant in Nohak-dong, Sokcho. There is a story that it changed into a fried-food shop after making fried foods, tteokbokki (spicy rice cakes), and mandu (dumplings) as snacks for athletes visiting for training camps. The shop presents choosing clean oil and good ingredients for cooking as its philosophy.

I took the food back to a nearby accommodation. When I opened the box, a nutty fried aroma rose up, and I tried the three items one by one.

How was the texture of the regular squid sundae?

The squid sundae was made by stuffing a whole squid with filling and frying it. The outside was crisp, the squid was chewy, and the inside was packed with savory filling. Each piece felt substantial and satisfying.

Compared with the nurungji squid sundae, the regular squid sundae was relatively softer. If you prefer a softer texture over a crisp bite, the regular squid sundae would be a good choice.

Was the nurungji squid sundae still crisp after takeout?

The nurungji squid sundae had nurungji (scorched rice) ingredients inside the squid, making the texture distinctly different. The fried exterior and the nurungji inside crunched together, creating two layers of crispness, with the toasty aroma of nurungji as well.

This time, it still retained its crispness after I took it back to the accommodation. If you prefer a nuttier, chewier bite to the softness of regular squid sundae, the nurungji squid sundae may suit you better.

How was the king prawn tempura I took out with it?

The size of the king prawn tempura caught my eye first when I took it out of the box. Its batter was thin and evenly coated, and beneath the crisp exterior was plump shrimp with each bite.

The shrimp was sweet and springy, so it tasted good even without ketchup. To me, it felt less greasy and finished cleanly.

I alternated among the three items at the accommodation with a glass of beer. It was enjoyable to compare the textures of the soft squid sundae, crisp and toasty nurungji squid sundae, and springy king prawn tempura.