Before the weather turned chilly one day, I had a fortunate opportunity to visit Sokcho. I visited Daechung Maru for the first time to taste their breakfast.
After a long drive along the Seoul-Yangyang Expressway, we chose the national road to enjoy the picturesque autumn scenery of Seoraksan.
As we crossed the Misiryeong Tunnel and entered Sokcho, I wondered how the first impression of this local favorite Sokcho restaurant felt.
🌈 Exterior
The entrance had a charming hanok-style exterior, which radiated an atmosphere of traditional Korean architecture. It seemed like a suitable place for foreigners, elderly folks, or anyone looking for a place to dine while exploring the nearby Seoraksan.
🌈 Daechung Maru Location
If you’re coming from Seoul, it’s conveniently located just before entering Sokcho. There are also accommodation areas for Seoraksan visitors nearby, making it an ideal spot for breakfast in Sokcho.
From here, Sokcho Central Market, Dongmyeong Port, Jangsa Port, and even the seashore are all within a 10-30 minute drive.
🌈 Ample Parking Space
There’s ample parking space, which is a basic convenience.
🌈 Homemade Tofu
The tofu here is made using seawater instead of brine, resulting in a unique richness and depth of flavor that sets it apart from tofu in other regions.
🌈 Menu
The menu is diverse, with options like “Chodang Sundubu” (12,000 KRW, domestic), “Spicy Sundubu” (13,000 KRW, domestic), “Perilla Mushroom Sundubu” (domestic perilla), “Hwangtae Gui” (dried pollack), “Squid Sundae,” “Dubu Jeongol,” and more. It’s more renowned among locals as a Sokcho favorite than for tourists.
There are both floor seating and cozy chair seating options. The traditional hanok elements in the room added a unique ambiance.
There’s also a large second floor area that can accommodate over 60 people.
🌈 The Spread
I ordered a spread that included “Hwangtae Gui,” “Spicy Sundubu,” and “Chodang Sundubu.” It felt rewarding after the long drive from Seoul.
🌈 Hwangtae Gui
The dried pollack, sourced from Yongdaeri in Inje, is crispy and well-marinated. It perfectly matched my taste.
🌈 Kongbiji (Ground Soybean Stew)
I used to dislike it when I was young, but now it brings back the nostalgic taste.
🌈 Grilled Tofu
The savory flavor of the tofu was exceptional and still lingered in my mouth.
🌈 Soy Sauce Dipping Sauce
The soy sauce dipping sauce was just right, not too salty or overpowering, making it perfect for enjoying with rice.
Colorful and flavorful Kongnamul Moochim (seasoned bean sprouts) and tangy, sweet Oi Moochim (cucumber salad) complemented the meal.
A nameless mountain vegetable dish also looked great to mix with rice for a healthy option.
Korean-made tofu indeed has a distinct richness.
It’s not an exaggeration to say that this restaurant, a favorite among Sokcho locals, serves such delicious tofu that you can taste their passion.
🌈 Kimchi
They make their own kimchi using domestically-sourced ingredients.
🌈 Myeongtae Sikhye
This side dish can easily steal the show in Sokcho, leaving you yearning for more.
“Dabang mud flat” salted seafood from Donghae.
The taste of this seafood differed significantly from the imported ones we usually order for home consumption.
The crispy and well-marinated Hwangtae Gui had a unique marinade that didn’t have an overwhelming sauce taste.
The plain taste of Sundubu was different from commercial ones, probably due to its use of seawater.
🧡 Kongbiji (Ground Soybean Stew)
A food I used to dislike as a child but has grown on me over the years.
Fold/Expand Daechung Maru, the ideal spot for Sokcho breakfast, is a great place to enjoy a flavorful meal, with ample parking available for those driving. The spicy and plain Sundubu, along with Hwangtae Gui, left a lasting impression on my taste buds.
#DaechungMaru #SokchoBreakfastSpot #LocalFavoriteSokchoRestaurant #DomesticTofu #HwangtaeGui”