Dongducheon pollock stew restaurant: extra roe and pajeon, Sokchobaram

3 reasons to visit Sokchobaram in Dongducheon

• Tender siraegi (dried radish greens) kodari jorim, braised half-dried pollack soaked in a deep, spicy-sweet signature sauce
• Cauldron-simmered soft siraegi, crispy seafood pajeon and a hearty dongtae-tang (pollack stew): the whole menu delivers
• A large private parking lot, separate men's and women's restrooms, Wi-Fi and takeout make it ideal for a family meal

What kind of place is Sokchobaram, the Dongducheon kodari specialist?

Sokchobaram (속초바람) is a Korean restaurant specializing in kodari (half-dried pollack) and dongtae-tang (pollack stew) at 2210 Pyeonghwa-ro, Songnae-dong, Dongducheon, Gyeonggi. I went on a family outing recently and came home totally satisfied. It's a hidden gem of Dongducheon.

My family loves spicy food and so do I, so I searched hard for "Dongducheon kodari restaurant" before heading here. As everyone said, the place gave off great restaurant vibes right from the entrance.

The exterior is neat, and the staff greeted us so kindly the moment we walked in that I was already in a good mood before eating. Now let me walk you through the three main dishes I tried and fell for!

What's in Sokchobaram's self-serve banchan corner?

Sokchobaram has a self-serve corner where you can take side dishes (banchan) as often as you like, with no need to feel awkward about it. Bean sprouts and dried seaweed are the staples, and depending on the day it's stocked with seaweed soup, fresh-made geotjeori (fresh kimchi-style salad) and pickles (jangajji). When you're eating something delicious you keep reaching for the side dishes, so I was really happy that the corner was kept so clean.

There are the crunchy bean sprouts and fragrant dried seaweed that no braised pollack can do without, and

depending on the day, cooling seaweed soup to calm the spice, freshly tossed geotjeori and sweet-sour pickles, all neatly laid out. There wasn't a single spill around the area, so it felt clean and hygienic, and the utensils were tidy too, which made me feel well looked after. Wrapping the spicy siraegi kodari in roasted seaweed and piling bean sprouts on top is such a great combination that you end up refilling a lot, and thanks to the self-serve corner the meal kept flowing without a hitch.

What does Sokchobaram's siraegi kodari taste like?

Sokchobaram's signature siraegi kodari is a spicy-sweet braised pollack slow-cooked in a cauldron. It was the first dish I tried, and the moment it hit the table, that spicy, sweet, nutty smell hit my nose and I thought my mouth would flood. The pollack flesh was so plump and solid that even a light touch of the chopsticks pulled off big, tender chunks.

The real key to this dish is the siraegi.

Maybe because it's simmered so long in the cauldron, there's nothing tough about it, and the texture that melts away the second it enters your mouth is a work of art. The special spicy-sweet sauce soaks deep into both the pollack and the siraegi, so nothing tastes separate and everything comes together perfectly. Put hot white rice on a well-roasted sheet of seaweed, add a thick piece of pollack and some sauce-soaked siraegi, wrap it up, and you've got the ultimate rice thief. It's pleasantly spicy, so I think anyone, any age, would get hooked. If you visit, you absolutely have to order this. It's the best braised pollack of my life.

Is Sokchobaram's seafood pajeon a good match for the braised pollack?

Sokchobaram's seafood pajeon (savory scallion pancake) is a side dish that fills a big plate, generously packed with seafood and scallions, and it goes well with the spicy braised pollack. I ordered it to eat alongside the kodari jorim, and the look and taste were far beyond what I expected. I was amazed once by the huge size, and again by how much seafood and scallion was packed in without holding back. It's crispy like a cracker outside, moist and chewy inside: the textbook "crispy outside, moist inside" pajeon.

Fresh seafood like squid and clams pops with every bite and mixes with the fragrant scallions, which made it really fun to chew. It's pan-fried light rather than oily, so even eating a lot never felt heavy, and the nutty flavor lingered in my mouth. Especially when your mouth starts to tingle from the spicy siraegi kodari, dipping this crispy pajeon in soy sauce takes the edge off the heat and makes a perfect pairing. It's a fantastic side that makes you think of a glass of makgeolli (Korean rice wine), and a charming pajeon too.

Sokchobaram's cauldron stone-pot rice and sungnyung

Sokchobaram's cauldron stone-pot rice (dolsot-bap) is cooked fresh as soon as you order, and it's the hidden star that takes the braised pollack and pollack stew up another level.

The moment you lift the lid, white steam and a nutty rice smell spread out. The glossy white rice is so good you can taste the sweetness even on its own. Mix the soft cauldron-cooked siraegi and plump pollack with the spicy sauce into this hot stone-pot rice and you'll experience the magic of a bowl that never seems to end. But that's not the real charm of stone-pot rice. Scoop the rice into a bowl first, pour water onto the golden scorched rice (nurungji) stuck to the bottom, and let it sit. Finishing the meal with that sungnyung (scorched-rice tea) soothes your stomach and leaves it feeling clean.

It wipes out the spicy sauce and fills your mouth with a toasty nuttiness. This cauldron stone-pot rice is a specialty you absolutely shouldn't miss at Sokchobaram.

Is adding roe to Sokchobaram's dongtae-tang worth it?

I ordered Sokchobaram's dongtae-tang (pollack stew) with extra roe (gon-i), and it was a masterstroke. The dish that capped off the meal was this stew, with its hot, spicy, wonderful broth.

The big pot came generously loaded with pollack, radish, tofu and minari (water dropwort), topped with plenty of fresh, plump roe. I was already marveling before it even boiled.

After it came to a bubbling boil, I tried a spoonful of the broth first,

and there was the deep savory flavor from the pollack, the coolness of the radish,

and the fragrance of minari, which made my stomach feel completely settled. It wasn't muddy but clean and sharp, and the broth was really excellent.

The thick pollack flesh was mild and tender, and the extra roe was so fresh that there was no off smell or fishiness at all, just a creamy, nutty flavor that was amazing. Dipping the roe in wasabi soy sauce fills your mouth with happiness. As a meal, as a drinking snack or as a hangover cure, I couldn't imagine a more perfect pollack stew, and I was completely satisfied.

What are parking and facilities like at Sokchobaram?

Sokchobaram has a large private parking area right in front of the restaurant, plus Wi-Fi, separate men's and women's restrooms and takeout for every menu item. Besides the food, the facilities and service for visitors are excellent, which made the time even more enjoyable.

• Parking: The most important thing for anyone traveling by car is that the lot in front is very wide and roomy, so even novice drivers can park and eat without stress.
• Wi-Fi: It's strong and doesn't cut out, so looking up information or using social media during the meal was easy.
• Restrooms: Men's and women's restrooms are separate and kept clean, so they were hygienic and pleasant to use.
• Takeout: Every menu item can be packed to go, so it would be great to take food home for family or use for a home party after enjoying a meal.

From the taste to the convenient facilities and kind service, Sokchobaram, the Dongducheon kodari specialist, lacked nothing. This weekend, go enjoy a good meal there with the people who matter to you! Highly recommended!