Ramen in Sokcho: tonkotsu to red snow crab cream at Ichiba Ramen

After briefly looking around Yeongnangho Lake in Sokcho with my husband and mother-in-law, we stopped by Ichiba Ramen (이찌바라멘). The three of us ordered tonkotsu, cold ramen, and red snow crab cream ramen, then shared them; each dish tasted clearly different.

What are the atmosphere and solo-dining seats like?

The restaurant was decorated in white, gray, and wood tones, making it feel neat and cozy.

We could order through a kiosk, and there were single-person bar seats, which looked suitable for dining alone.

There were framed pictures, small decor pieces, and lighting throughout, and the restroom was clean as well. The cat stickers and miniature door decor at the bar seats especially caught my eye.

What did we order, and how was the wait?

We ordered special tonkotsu ramen, red snow crab roe cream ramen, and hiyashi chuka, along with extra chashu and egg.

The table was stocked with wooden chopsticks, danmuji (pickled radish), shichimi, pepper, hair ties, paper cups, and tongs.

At the time of our visit, there was an event offering one of a seasoned egg, jumbo chashu, or a bowl of rice for a Naver photo review, plus one more item for a Google photo review. I was a little disappointed to find out only after we had already ordered extra chashu and egg.

According to the restaurant's description, its broth is made by simmering domestic pork bones for 30 hours. I also heard that the owner studied ramen in several regions of Japan and learned techniques from five masters.

Near the end of lunch service when we visited, one owner was cooking. We were told in advance that making the broth could take a little time, but the wait was not as long as I expected.

All three bowls of ramen that arrived looked appetizing. Their broths and toppings differed, so we compared them one by one.

How did the three ramen dishes differ?

How filling was the special tonkotsu ramen?

The special tonkotsu ramen came with rolled pork belly chashu, thin-sliced beef belly, and bean sprouts.

The tonkotsu broth was rich and the generous meat made it filling. I liked the added crunch of the bean sprouts, and it suited my taste as someone who usually enjoys tonkotsu.

What kind of cold ramen is hiyashi chuka?

The hiyashi chuka my husband ordered was also my first time trying it. We were told it came with chashu, red snow crab meat, and various vegetables in a special broth made by boiling sake.

It was cool and clean-tasting, with a savory depth. It was my first cold ramen, but I enjoyed it more than I expected.

Was the red snow crab roe cream ramen too rich?

The red snow crab roe cream ramen I ordered felt the most unusual of the three. It was smooth like cream pasta, while still having savory depth.

The salty flavor of myeongran (seasoned pollock roe) kept it from feeling too rich for my taste. I also liked the generous amount of red snow crab meat on top.

Which ramen goes well with chashu and seasoned egg?

The owner told us that the seasoned egg and chashu go well with the tonkotsu or cold ramen, but are a slightly uncertain match for the cream ramen. It was useful guidance when choosing extra toppings.

Was it good for sharing several dishes with family?

The tonkotsu was rich and filling, the cold ramen was cool and clean-tasting, and the cream ramen was smooth and salty. Their distinct personalities made them good to share among three people, and we finished every bowl.

I especially remember the generous red snow crab meat in the cold and cream ramen. After looking around Yeongnangho Lake, there was something enjoyable about eating ramen with seafood in it, so I would like to return on my next visit to Sokcho.