
Beating 90-Minute Chodang Sundubu Queues, Mulhoe Broth & Sokcho’s Dakgangjeong
Gangneung’s culinary signature is **Chodang Sundubu**—silky, unpressed bean curd coagulated with clean East Sea seawater rather than chemical salts. You can order it mild and milky white (perfect for non-spicy eaters and early mornings!) or bubbling in a smoky, fiery seafood-noodle broth (`jjamppong sundubu`), then grab a scoop of black-sesame tofu gelato right across the lane. Because flagship spots draw massive weekend crowds by 9:30 AM, check **CatchTable Global** or **Tabling** 45 minutes before leaving your hotel to join the digital queue remotely, and double-check Naver Map since several legends close every Wednesday.
Forty-five minutes north in **Sokcho Tourist & Fishery Market**, come hungry for sticky-crunchy **dakgangjeong** (glazed garlic-chili fried chicken specifically engineered to taste crisp even cold back in your hotel room!), egg-battered **ojingeo-sundae** (stuffed whole squid pan-seared to order), and icy sweet-tangy **mulhoe** (raw flounder, sea squirt, or abalone floating in slushy pear-chili broth—eat the chilled sashimi first, then drop the side bowl of thin somyeon noodles in!).
Taking fresh Sokcho dakgangjeong back on the KTX or bus? Keep the cardboard lid vented along the perforated strip for 20 minutes first so steam escapes, then wrap it in two plastic bags before boarding!





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