Sokcho ramen with pork belly topping and butadon: Ichiba Ramen

My husband and I stopped by Ichiba Ramen (이찌바라멘) while traveling in Sokcho. He does not usually prefer ramen because ramen he had on an earlier trip did not suit his taste, but he said this one was delicious. We had two kinds of ramen along with butadon (pork rice bowl).

Where is Ichiba Ramen, and is parking available?

The address is 348 Jungang-ro, Sokcho-si, Gangwon State. The original post listed its hours as 9 a.m. to 9 p.m. every day. It also said free parking was available along the road in front of the restaurant or beside the building.

Are there seats for solo diners, and how do you order?

The bright white-and-gray interior felt calm. With bar seating in front of the kitchen and solo-dining tables along the wall, I thought it would be comfortable to eat alone here.

We ordered and paid directly at the kiosk. When the food was ready, the owner called us over, and we brought it to our table ourselves. After eating, we also had to return the dishes to the kitchen ourselves.

The menu included ramen, butadon, karaage (Japanese fried chicken), chashu-don (braised pork rice bowl), extras, and alcoholic drinks. We ordered Special Tonkotsu Ramen, Kara Ramen, and butadon, with an extra egg.

There were phone charging cables on the wall and hair ties at every table. Loose hair can be inconvenient when eating a soupy dish, so I appreciated that they had prepared hair ties.

How were the toppings and broth in the Special Tonkotsu Ramen?

Our food came out, and we carried it to the table ourselves. The extra egg was included, and although the butadon we ordered cost ₩4,500, so I expected a small portion, it was more filling than expected.

The Special Tonkotsu Ramen came with two large pieces of pork belly and minced garlic. Even in a small amount, the garlic had a distinct flavor. After mixing it into the broth and lifting the pork belly, I found it substantial enough that I had to put force into my chopsticks.

Without cutting the pork belly, I tried wrapping it with bean sprouts, shredded kelp, and noodles. The topping had flavors of both grilled meat and boiled pork, and its nutty meatiness went well with the rich beef-bone broth. I did not notice any unpleasant odor.

After eating the pork belly topping, I ate the remaining meat with bean sprouts and noodles. The crunchy sprouts and tender meat worked well together. The noodles broke softly but still had springiness, and they absorbed the broth without a floury taste, making them moist and savory.

How spicy was the Kara Ramen?

The extra egg was in the Kara Ramen. It was lightly salted and moist with a soft yolk, so I was glad we added it. The broth carried the aroma of gochujang, and it was savory and spicy.

The meat topping in the Kara Ramen felt more tender than the pork belly in the Special Tonkotsu Ramen. Eaten with shredded kelp, its soft yet chewy texture worked well.

My husband suggested adding the shichimi (Japanese seven-spice blend) on the table, so we tried it. The broth became much spicier, and I coughed after taking an unthinking bite. It is best to add shichimi little by little and adjust the amount.

How filling and tasty was the ₩4,500 butadon?

It was my first time eating butadon. It was more generous than I expected for ₩4,500, and when mixed well, it reminded me of soy sauce egg rice with added meat. The savory flavors of the meat and egg went well with the salty soy sauce seasoning. It made me want to try making it at home.

Where did we walk after the meal?

After eating, we walked the Yeongnangho lakeside deck trail at Yeongnangho Lake Park. It was nice to walk somewhere quiet and aid digestion. This was one meal from our Sokcho trip, followed by a walk after ramen with my husband.