I visited Sokcho on South Korea's northeastern coast to sample traditional soondae dishes. I discovered a small restaurant where a vendor prepared fresh seafood on the street, offering a casual dining experience.

My first meal featured stuffed squid—the squid body emptied and filled with crab, shrimp, and spices, then grilled and sliced—alongside blood sausage made with rice and seasonings. The squid had nothing overpowering and was grilled to the perfect level, with subtle flavors that tasted like quality seafood without overwhelming the palate. The blood sausage similarly impressed with balanced spicing and meat-like texture.

On our departure day, we visited a second restaurant in a nearby alleyway lined with seafood establishments decorated with photos and Korean reality show screenshots. This second attempt, featuring breaded shrimp, disappointed slightly compared to our initial experience at the smaller shop.

I recommend seeking out these restaurants by looking for crowds of Korean diners, suggesting this indicates authenticity. Such dishes, when prepared well, are exceptional, but poor execution could discourage future attempts.