Manseok Dakgangjeong(deep-fried and braised chicken): Where to Eat in Sokcho

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Why go

Dakgangjeong — chicken that’s double-fried until the skin crackles, then coated in a sticky-sweet, garlic-and-chili glaze — is one of Gangwon-do’s signature comfort foods, and Sokcho is one of the cities most associated with doing it well. Manseok Dakgangjeong has built a loyal following (rated around 4.0 from well over 2,000 reviews) precisely because it nails the balance every version of this dish is judged on: shatteringly crisp exterior, juicy meat, and a sauce that’s sweet and savory with just enough chili heat to keep you reaching for more. It’s the kind of place travelers add to a Sokcho food itinerary alongside squid dishes and fresh seafood, but it delivers something heartier and more shareable.

Getting there

The restaurant sits at 72 Cheongchohoban-ro, in Sokcho’s Jo-yang-dong neighborhood, close to the Cheongchoho Lake area on the city’s east side — the same general district visitors pass through en route to Sokcho Beach and the lakeside walking paths. Sokcho doesn’t have a subway system, so most visitors arrive by intercity bus from Seoul’s Dong Seoul Bus Terminal (roughly 2–2.5 hours depending on traffic and route) into Sokcho Express Bus Terminal or Sokcho Intercity Bus Terminal, then take a short taxi ride or local bus toward Cheongchoho. If you’re driving from Seoul via the Seoul-Yangyang Expressway, plan for the same rough travel time and use the address directly in your navigation app, since exact street-level directions can shift with local development.

What to eat

The namesake dish, dakgangjeong, is the reason to walk in. Most versions in Sokcho are served in a large shareable portion — plenty of restaurants like this one offer a “half-and-half” option so you can try the original soy-garlic glaze alongside a spicier chili version in one order. Expect bone-in chicken pieces (not boneless tenders), which is standard for the dish and part of why it’s traditionally eaten with your hands. Pair it with a bowl of rice to make it a full meal, or treat it as anju — drinking food — with beer or soju, which is how many Koreans order it. Portions tend to be generous, so a party of two to three can comfortably split one order alongside a side of pickled radish (chicken-mu) to cut the richness.

When to go

Lunchtime (roughly 11:30 a.m.–1:30 p.m.) and dinner (6–8 p.m.) are the busiest windows, especially on weekends and during Sokcho’s peak tourist seasons — summer beach season (July–August) and the autumn foliage rush around nearby Seoraksan National Park (October). If your schedule is flexible, aim for an early or late lunch on a weekday to avoid the longest waits. Winter and early spring tend to be quieter across Sokcho’s restaurant scene generally, making it a more relaxed time to try popular spots like this one without a long queue.

How to visit like a local

Because this is a well-visited, established spot rather than an under-the-radar find, the smartest local move is timing, not secrecy: arrive right at opening or in the mid-afternoon lull (around 2–4 p.m.) to skip the queue, since dakgangjeong holds up fine as a slightly later lunch. Expect a wait during standard meal hours and don’t be surprised if seating is communal or tight — this is casual, fast-turnover dining, not a place for lingering reservations. Payment is overwhelmingly by card or mobile pay in Korea now, though it’s still wise to carry some cash as backup for smaller local eateries. Order by pointing at the menu photo or simply saying “dakgangjeong” — no need for elaborate Korean. The most common visitor mistake is ordering a small portion expecting individual servings like fried chicken chains abroad; portions here are meant for sharing, so order one size down from what you’d normally get per person and add sides if the table’s still hungry. Don’t skip the pickled radish — it’s there specifically to balance the glaze’s sweetness.