Sindasin in Sokcho: A Must-Visit for Abai Sundae

2017-06-21 · Updated: 2026-08-11 · Original (Korean)

This article was translated from the original Korean post with AI assistance. Read the original Korean post →

I made a promise to myself that I would definitely visit the Abai Sundae (North Korean-style stuffed sausage) alley this time, since I missed it on my last East Coast bike trip. I stayed awake on the bus to Sokcho, constantly searching for information, and found that a place called 'Sindasin' had the best reviews. It was originally called 'Dasin Sikdang,' but they added 'Sin' (meaning new) to the front, making it 'Sindasin'—a rather unique name.

The food sold in the Sokcho Abai Sundae alley is all from Hamgyeong-do (a North Korean province). Well, I haven't been to every single place so it's hard to say for sure, but considering the word 'Abai' means 'uncle' in North Korean dialect—specifically Hamgyeong-do dialect—it makes sense. My family came down from the North during the war, so ~~whether it was from back then or earlier, I'm not sure, but~~ I grew up eating North Korean food quite often. The most memorable characteristic is that the seasoning isn't very strong. That's probably why I don't really like heavily seasoned food either.

Entrance to a restaurant with a wooden exterior and a sign reading Sindasin, 50 Years of Tradition. — A restaurant that absolutely refuses to tout for customers. I felt a bit sorry because the grandma at the shop right next door kept calling us over.

Menu board at Sindasin restaurant showing prices for assorted sundae, ojingeo-sundae (stuffed squid), and Abai-sundae (specialty blood sausage). — The Sindasin menu. Prices have gone up compared to what I saw on other blogs.

Since it's the Abai Sundae alley, I obviously had to try the Abai sundae, and the squid sundae looked delicious in photos, so I ordered the assorted sundae platter. The assorted platter comes with a little bit of spicy marinated pollack. However, since flounder is in season around May and June, I also ordered some gajami-sikhae (fermented flounder) to eat as a side dish. I ordered a bowl of gari gukbap (beef rib soup)—a dish I had never heard of and which is supposedly only sold at Sindasin ~~surely they aren't the only ones selling it?~~—and my friend ordered the Abai sundaeguk (blood sausage soup).

So in the end, the two of us ordered the assorted sundae, fermented flounder, gari gukbap, and sundaeguk.

Inside the restaurant with wooden chairs and tables equipped with red parasols.

Wooden table set with a tabletop menu and various side dishes including kimchi, onions, and sauce. — Basic side dishes + Gajami-sikhae

Generous portion of spicy red seasoned fish salad side dish served on a white plate. — Gajami-sikhae. It's less salty than the salted seafood from the southern provinces. It's great to grab a big piece and eat it with rice. Plus, it's very meaty, so the chewy texture is fantastic. It's expensive for a reason.

Large, wide plate containing ojingeo-sundae (stuffed squid), Abai-sundae (specialty blood sausage), and spicy red seasoned salad. — Assorted sundae and myeongtae-hoe (spicy marinated pollack). The pollack was too sweet, so I didn't eat much of it.

Close-up of Abai-sundae (specialty blood sausage) tightly stuffed with glass noodles and vegetables, alongside spicy red seasoned salad.

Close-up of golden-brown ojingeo-sundae (stuffed squid) pan-fried in egg batter, alongside spicy red seasoned salad. — Rather than a squid sundae, it really feels like eating a squid jeon (pan-fried battered squid).

A single piece of sundae (blood sausage) tightly stuffed with glass noodles, meat, and vegetables on a white plate. — Abai sundae eaten with salted shrimp. Compared to the sundae from a neighborhood tteokbokki shop, it's much less tough and has less of a gamey smell.

Gukbap (soup with rice) with a clear broth in an earthenware pot, topped with bean sprouts, green onions, and egg garnish. — Gari gukbap. It's like someori gukbap (beef head soup). It's best described as a milder version of beef head soup. Perhaps because of the bean sprouts, it's not the kind of soup where you get sick of the meaty smell halfway through. For reference, I hate gamey smells and don't eat dwaeji gukbap (pork soup).

Chopsticks adding red seasoning paste into the clear broth in an earthenware pot. — Abai sundaeguk. I didn't even touch it.

Spoon lifting shredded beef and bean sprouts from the now-red broth.

Framed pictures with various menu photos and descriptions hanging side by side on the restaurant wall. — I guess we ordered everything except the naengmyeon (cold noodles).

Exterior of the restaurant with a sign reading Sindasin and a photo of sundae (blood sausage) next to the entrance. — We ate at the 2nd branch.

Maybe because we visited around 2 PM on a Monday, there weren't many people. While we were eating, a solo traveler and a couple came, ate, and left. The portions were huge and we took our time, but everyone else finished their bowls at lightning speed and moved on. There is a 1st branch and a 2nd branch, but they are right next to each other across a small path, so it doesn't really matter which one you choose. However, if you want an outdoor vibe, go to the 2nd branch, and if you want a more old-school feel, the 1st branch is the way to go.

After trying a bite of everything, the Abai sundae is softer to chew than the sundae I've had before, and it has almost no smell. If you're someone who loves the slightly gamey taste of traditional sundae, you might find it a bit bland. The squid sundae really tastes like a savory pancake. The spicy marinated pollack was too sweet for my liking so I didn't eat much of it, but I can totally understand why North Korean people always make the fermented flounder in the winter. When eaten with rice, I just couldn't stop reaching for it. The gari gukbap is like a mild beef head soup. I don't know if it's because of the bean sprouts, but the broth feels very clean, and eating the beef, bean sprouts, and rice all together gives a really satisfying mouthful. If the portions are too big, it's a good idea to eat the soup and sundae there, and pack the fermented flounder to take home.

I haven't been to other Abai sundae restaurants, so I don't know if this place is the absolute best in the neighborhood, but if you come to the Abai Sundae alley, you definitely have to stop in for a plate. It's located right in the middle of the East Coast bicycle path, making it a great place to take a break and enjoy a good meal while riding. You shouldn't cross the bridge completely; you have to take the stairs leading down from the middle of the bridge. The entrance isn't very noticeable, so you need to look closely at a map to find it. Also, it's best not to ride your bike on the bridge itself. There's a lot of debris that's perfect for popping tires. In fact, my tire popped on that very bridge.

#Restaurant #Sokcho #AbaiSundae