Sokcho ramen with spicy broth and cold noodles: Ichiba Ramen

During my trip to Sokcho, I wanted something different from the local foods that usually came to mind, so I visited Ichiba Ramen (이찌바라멘). I ordered spicy Karai Ramen and hiyashi chuka (cold ramen) to compare their different broths and noodles.

Where is Ichiba Ramen, and what about parking?

The restaurant is at 348 Jungang-ro in Sokcho. The hours listed in the original post are 9:00 AM to 9:00 PM, with last orders at 8:30 PM. It also stated that reservations and group visits are possible, and noted a waiting area and high chairs.

I was told that parking is available along the road in front of the restaurant or beside the building. If those spaces are full, the explanation said to use side streets in the nearby residential area or parking toward the beach.

What is the seating like for solo diners and groups?

The dining room was compact and neatly arranged. With both counter seating and regular tables, it did not feel awkward to have a bowl of ramen alone while traveling. I also thought the regular tables would work well for four to six people to sit together and talk.

What did I order, and how does the self-service system work?

I ordered spicy Karai Ramen and hiyashi chuka, then added five slices of chashu and an egg.

I ordered and paid at the kiosk inside, then collected my food and returned the dishes myself. I liked that the extra chashu and egg came on a separate plate rather than in the ramen bowl.

How sour is the hiyashi chuka, and what are the noodles like?

I started with the cold hiyashi chuka. It was topped with ingredients in several colors, and the broth was flavorful and clean without being overly intense.

The noodles were springy and chewy. The acidity was not excessive, leaving a cool savory flavor that sharpened my appetite. Crab meat, egg, cherry tomatoes, and chashu were included, making the toppings enjoyable to eat with the noodles.

How intense is the spicy Karai Ramen?

The Karai Ramen had a reddish color from chili oil and spicy seasoning added to its milky tonkotsu broth. It was topped with chashu, a soft-boiled egg, scallions, and strips of wood ear mushroom.

For my taste, the spice was not intense just for the sake of being spicy. It paired a moderate heat with the deep, rich flavor of the tonkotsu broth, and the richness did not feel especially heavy.

Of the two dishes, I remembered the hiyashi chuka for its chewy noodles and restrained acidity, and the Karai Ramen for its savory, rich broth and added heat. It was a satisfying ramen meal during my trip to Sokcho.