Sokcho Korean restaurant for squid sundae takeout: Hwangbuja Twigim

Where is Hwangbuja Twigim, and how does parking work?

During my trip to Sokcho, I went to Hwangbuja Twigim (황부자튀김) at the central market for ojingeo sundae (squid stuffed sausage). It is in stalls 26 and 27 of Sokcho Tourist & Fishery Market.

The hours listed in the original post were 8:00 AM to 8:30 PM, with regular closure every Tuesday. The post said to use Sokcho Central Market parking, and that purchases of ₩15,000 or more receive a 30-minute parking voucher.

What did I order, and how much did it cost?

The menu had individual items and half-and-half sets. I ordered nurungji ojingeo sundae (squid stuffed sausage with scorched rice), ₩15,000, and Set No. 2, ₩10,000, with half king prawn fritters and half peeled shrimp fritters. Both the sausage and fritters could be ordered half-and-half, so I could choose according to my preference.

If it was hard to choose from the menu names alone, I could refer to the food models. There was also freshly fried food displayed in front, which I looked over before ordering.

How long was the weekday afternoon wait?

I visited on a weekday afternoon and could see customers queued even from a distance. However, the staff kept cooking, so the line moved fairly quickly. The nurungji ojingeo sundae was being pressed and grilled on a flat-top griddle.

I could see the area where they made squid sundae, Abai sundae, and fritters. I liked that the smell of oil did not feel overwhelming while I waited.

After waiting about 10 minutes, I picked up the food and headed to my accommodation.

Did the nurungji ojingeo sundae keep its texture after takeout?

At my accommodation, I unpacked the takeout and had it with beer.

Nurungji ojingeo sundae is sundae made without an egg coating. The chewiness of the squid combined with the sticky texture of scorched rice, making it pleasantly chewy.

Even though I ate it after traveling back to my accommodation rather than right after it was cooked, it had not gone hard. The filling still had a chewy texture, and I enjoyed it through the last piece.

What was the difference between king prawn and peeled shrimp fritters?

I considered squid fritters too, but since I had ordered squid sundae, I chose shrimp for the fritters. Set No. 2 let me have half king prawns fried with their shells on and half peeled shrimp.

The king prawn fritters had the savory quality of eating the shell as well. The shells had been prepared, so I did not find it especially bothersome to eat them whole, including the heads.

They were fairly large, not because of a thick batter but because the prawns themselves were large. I especially remember the savory shell texture when chewing.

Peeled shrimp are shrimp fried without their shells.

Even without shells, the shrimp flesh was substantial and fairly large. The soft shrimp flesh came through, so I thought the peeled shrimp would be a better choice for people who dislike shells or for children.