Wild greens bibimbap and pollack soup at Daecheongmaru, Sokcho

Why choose Daecheongmaru for chodang sundubu in Sokcho?

Sokcho traditionally used seawater instead of salt to make chodang sundubu (tofu made with seawater brine), and this brunch-lunch was eaten at "Daecheongmaru," said to be one of the tastiest sundubu spots in town.

Where is Daecheongmaru and what are its opening hours?

🏡 Address: 430 Gwangwang-ro, Sokcho-si, Gangwon Parking available, in Nohak-dong, close to Sokcho IC ⏰ Hours Daily 07:20 ~ 21:30 Break time 15:30 ~ 17:00 Last order 21:00

Parking at Daecheongmaru: a huge lot with an attendant

The parking lot is even bigger than photos can capture, and the attendant was kind, fast and precise, so parking was quick and easy. Loving efficiency and not wanting to waste time on small stuff, that made a great first impression haha^^

Private rooms, main hall and space for groups

True to the name Daecheongmaru (a term for the wooden hall of a traditional Korean house), the place has a warm, old-house feel. Arriving around 11am, more than half the tables were already full — seems like plenty of people do brunch on a Sokcho trip. There's a wide hall and private rooms too, so seating seemed to flex with walk-ins or reservations.

What banchan comes with a meal at Daecheongmaru?

The side dishes were the moment this place won me over — every single one showed real hand-made care. Premium soy-marinated shrimp, Ulleungdo buji kkaengi namul (mugwort greens), hwangtae side dishes, cucumber muchim, seaweed muchim, house-made kimchi, Sokcho-style braised kodari (frozen pollack), freshly pan-fried tofu, even buji jjigae (tofu-pulp stew) — there was almost too much to get through, and none of it was too salty or too sweet, just deep, ingredient-true flavor that kept pulling out little gasps of surprise.

Sanchae bibimbap with Yongdae-ri hwangtae haejangguk

After a quick loop around Sokcho that morning, appetite was pretty much gone — but ordering sanchae bibimbap brought along a bowl of Inje Yongdae-ri hwangtae haejangguk on the side. Mixing it up, each seasoned wild green and vegetable still tasted distinct on its own. Eating it without gochujang (red chili paste) let the namul, sesame oil and rice really come through, and with the banchan there was no shortage of seasoning at all. You really have to try it without gochujang first!! ^^

The rice was good quality, chewy and sticky, and mixing a bit into the hwangtae haejangguk gave that clean, gut-soothing feeling. Highly, highly recommended for anyone who drank too much the night before!

While working through the bibimbap, munching on the soy-marinated shrimp alongside the cucumber muchim, it was hard to stop muttering how good it all was — and it turns out this Sokcho lunch spot, Daecheongmaru, actually sells that saeujang (soy-marinated shrimp) and the hwangtae muchim side dish separately.

How does Daecheongmaru's chodang sundubu taste?

Plenty of good restaurants were tried on this Sokcho trip, but if picking the most memorable spot for lunch in Sokcho, Daecheongmaru would rank first or second, no contest.

The deep, nutty flavor of domestic soybeans — the same nutty tofu taste once had at a village head's house in Gangwon-do — showed up again here in the chodang sundubu at Daecheongmaru. A nostalgic, savory-clean taste that softened the mood, a genuinely happy meal that kept bringing out smiles. Not all Sokcho sundubu tastes the same, and this is clearly the kind of place people come back to once they've tried it — probably why there was already a line before 11am, for breakfast, brunch, and lunch alike!

Final verdict on Daecheongmaru in Sokcho

Anyone wanting the traditional, nutty taste of chodang sundubu in Sokcho can be recommended this place with total confidence!! Not just lunch — Daecheongmaru works for breakfast, lunch and dinner, with its chodang sundubu, spicy sundubu, hwangtae haejangguk, and sanchae bibimbap all highly recommended!! A place with a depth of hand-made flavor that five stars barely cover: ⭐️⭐️⭐️⭐️⭐️