It is a traditional dish made primarily in the Gangwon-do region using potatoes. Traditionally, it involves grating potatoes and shaping them into small, dumpling-like balls. It is said that the term was originally used interchangeably with the Gyeonggi and Gangwon dialects for "saealsim" (dumplings). In other words, whether made from rice or potatoes, it is called "Ongsimi" in the local dialect. Traditionally made Gamja Ongsimi is prepared by grating raw potatoes, resulting in a pleasant texture.

Sokcho, known as the main production area for red snow crabs, boasts an abundant supply thanks to the frequent comings and goings of fishing boats at Dongmyeong Port. It is delicious simply steamed and eaten without any seasoning. In Sokcho, where red snow crabs are plentiful, there are specialty restaurants where you can enjoy various dishes such as seasoned red snow crab and red snow crab ramen. Eating crab prepared in various ways is a healthy food, as the chitin contained in the shell prevents fat accumulation in the body while simultaneously lowering cholesterol.

It is a type of tofu, an edible tofu made by coagulating soybean milk without removing the moisture. In Sokcho City, Gangwon Province, there is a Sundubu Village called Haksa-pyeong Village. Generally, it is served on the table as plain sundubu rather than as a spicy sundubu stew. In this region, sundubu is also called Chodubu. It has a mild and soft taste and is easy to digest; if eaten with a light broth cooked with almost no seasoning, it can be consumed without feeling heavy, much like porridge.

Squid Sundae is currently the representative local dish of Sokcho City. It is a dish made by hollowing out a squid's internal organs, stuffing it with a filling, and steaming it. Squid Sundae is considered a representative traditional dish of Gangwon Province, similar to a type of sundae, made by selecting small squid, stuffing their bodies with various ingredients including tentacles, and steaming them. Nowadays, instead of steaming, it is also sometimes coated in egg batter and pan-fried.

This dish is made by finely chopping freshly caught fish or seafood raw. It is prepared by mixing the ingredients with seasonings such as green onions, garlic, and red chili powder, and then pouring in water. The harmony between the appetite-stimulating seasoning and the savory seafood is exquisite.

Dakgangjeong is a dish made by frying chicken, adding seasonings such as garlic and chili peppers, and then simmering or stir-frying it with soy sauce and corn syrup. The Dakgangjeong Alley in Sokcho Central Market is also famous; eating it cold is a delicacy because the fried chicken does not get soggy even when cooled. People travel from other regions just to eat Dakgangjeong, and it is so popular that famous shops require a two-hour wait just to buy a single piece. It is said to have also been selected as a recommended tourist destination for foreigners.