Cheongchosu Mulhoe Sokcho Main Branch

This is a mulhoe specialist on Expo-ro beside Cheongchoho Lake. Its signature mulhoe uses beef bone broth, giving the soup a different character from the usual tangy style.

In addition to the standard mulhoe, it also serves haejeon mulhoe topped with abalone, sea cucumber, sea squirt, and octopus. The stand-alone building has three floors, and once you sit down, the floor-to-ceiling windows open up the view of Cheongchoho Lake.

On weekends and during the peak summer season, the wait gets long, so many customers pick up a queue ticket in the morning. There is a dedicated parking lot, and the first-floor cafe gives you somewhere to stay while you wait.

Visitor information

Opening hours and prices can change. For items marked “Check official information,” confirm the details through the official channel before visiting.

Useful tips

• • Waitlist tickets start being issued around 9:30 a.m., so pick one up early in peak season.
• • If you want a window seat overlooking Cheongchoho Lake, ask for one when you put your name on the waitlist.
• • Because it uses bone broth, it's an easy entry point even for people who are new to tangy mulhoe (cold raw fish soup).
• • Add rice or somyeon (thin wheat noodles) to the mulhoe and it's filling enough without ordering anything on the side.

Frequently asked questions