Seopjuk Maeul 섭죽마을

In Sokcho, mussels are called seop, and this restaurant turns them into porridge and hangover soup. The taste depends heavily on the season: from autumn into winter the mussels are plump and the broth rich, but out of season they shrink and turn tough. The seopjuk porridge comes mild, spicy or clear, so children can have the mild one, and the haejangguk is a peppery soup close to soft tofu stew. The squid jeotgal, not overly salty, is sold to take home. The restaurant moved here, across from Cheoksan Hot Spring, from Daepo-dong.