The inviting warmth of the “pochas” and the simple joy they bring inspire Han’s latest menu. Titled “Episode 6: After Work Hideaway”, Han’s reinterpretation of some street food dishes marries traditional and modern cooking techniques. Each dish perfectly embodies the culinary vibrancy of Seoul — a city that stands at the crossroads of Korean traditions and global influences.
Chef Louis Han of NAE:UM has fond memories of his days in Seoul, where vibrantly coloured tents are commonly seen by the pavement, each a little sanctuary of its own. These street stalls, affectionately known as “pochas”(short for “pojangmacha” or “covered wagon”), keep their lights on late into the night, offering respite to those working till late or just a space to get together. In colder seasons, they also become a warm oasis for those seeking shelter and a comforting warm bite from the cold.
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