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This is a place I’d been curious about even before going to Sokcho~

Seafood sizzling jajang? Sounds interesting, right? Gotta try it~ hehe

After spending a night in Sokcho,

We got up Saturday morning for an open run~ Let’s go!

"Jajangmyeon in the morning?" my husband grumbled.

"Better be good," he said. (lol)

So... was it actually good?

Gabo-O Native Chicken

The name says it’s a chicken place,

But there’s no chicken — it’s a jajangmyeon, jjamppong, and tangsuyuk (sweet & sour pork) restaurant~ haha

Apparently they used to sell chicken, but the business didn’t go well.

Then they started serving sizzling iron plate jajang, and it became popular.

So they changed the menu but kept the original name~

I heard they started serving cold soybean noodles (kongguksu) too,

But I didn’t see anyone actually eating it at the store~ haha

The left-side tent is for waiting.

Next to it is the parking lot, and there’s someone there helping with parking.

Parking lot behind the building —

Looks like that blue-roofed section is a separate annex~

Even when all seats were full, people were still being taken somewhere... hmm~

Waiting Instructions

Register your phone number on-site~

We were the 12th — looks like we just made it for the open run.

Opening Time is 10:30 AM

But if there’s a crowd, they open earlier.

On the day we went, they started seating at 10 AM~

After checking in for the wait,

We stopped by the nearby “Burning Potato” place while waiting — and by the time we returned, it was almost opening time.

Under the eaves, there was a swallow’s nest,

The mama bird was feeding her chicks — so cute~

Inside the Restaurant

Very clean and tidy.

They check your waiting number and guide you to your table.

Gabo-O Menu Board

We ordered:

• Spicy Seafood Sizzling Jajang (Level 2 spice)

• Mini Tangsuyuk

You can pay at your seat — very convenient.

Side Dishes Come Out

Pickled radish, onions, and shredded radish kimchi.

From the self-serve bar, you can get refills of those,

And don’t forget to grab your rice — it’s free! Love that!

You can see multiple staff inside the kitchen cooking hard.

Origin Labels

The pork is domestic Korean meat~

First Dish: Tangsuyuk

It came out within 10 minutes after ordering.

Since it was an open run, everyone ordered at once...

My daughter prefers "dip style" but forgot to ask for the sauce on the side~

Tried the unsauced piece first:

Freshly fried and super crispy — nice!

Then tried the sauced ones:

Sweet and sticky — yum!

The sauce had julienned paprika and onions — a nice twist.

Husband really enjoyed it too — said it was delicious!

Sizzling Plate Ready

They gave us a trivet ahead of time for the hot plate.

The seafood sizzling jajang came boiling hot on the iron plate.

The portion was generous —

My husband had one to himself, and my daughter and I shared one.

The noodles are slightly thinner than regular jajangmyeon noodles.

There was a whole baby octopus,

Plus squid, shrimp, and pork.

Radish kimchi pairs really well with jajangmyeon — haha

I scooped out the noodles first,

Enjoyed them hot — the sauce was spicy but addictively tasty!

Even my husband (not great with spice) handled it well.

Wasn’t he the one who said “It better be good” earlier? Haha

Time for Rice

While the stone plate was still hot,

I added rice and mixed it up~

The heat made the sauce thick and sticky — just how I like it.

Left some noodles behind,

But had to eat that sizzling rice first — it’s a must.

Topped it with radish kimchi and yum~

Ate it all up happily~

Now that we’re full,

It’s time to head to a café with a view of Ulsanbawi Rock~ Let’s go!