Bong-po Meo-gu-ri-jip

The broadest introduction to the house style with fresh seafood in a chilled, tart-spicy broth.

A thick warm porridge that balances out the sharper mulhoe flavors and works well for mixed-experience tables.

A richer rice-based seafood option highlighted in recent pop-up and review coverage of the restaurant.

A strong local add-on if you want one unmistakably Sokcho dish next to the mulhoe.

A hot mussel soup that makes sense on windy or colder beach days when the table wants something warming.