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Pocha: Simple Korean Food from the Streets of Seoul

Written by

Su Scott


25 April 2024

Pocha by Su Scott

Who’s the author? Su Scott is a Korean-born food writer based in London. In October 2019 she won the Best Reader’s Recipe category at the prestigious Observer Food Monthly Awards with her recipe for kimchi jjigae.

Since winning the award, Su has pursued a freelance career as a food writer and recipe developer; in January 2021, she was featured in Waitrose Food magazine as a rising star of the food world. Her kitchen-friendly recipes based on food from her childhood can also be found in many other food publications, including Sainsbury’s magazine, Olive, and Waitrose Weekend newspaper.

What’s it about? Pocha, short for pojangmacha, which translates as ‘covered wagon’, is a homely and rustic style of cooking. Tented or tarpaulin-covered stalls, bars and market traders serving up cheap and unfussy Korean comfort food, snacks, and drinks. In Pocha, Su returns to the streets where she grew up and the food that shaped her: simple Korean food that is bursting with heart and soul.

From daybreak to sundown (chapters include All-Day Dining, Market Lunch, 4pm Slump, Feasting under the Stars and Nightcap), the 80 delicious and playful recipes in this book take you on a journey through the narrow streets and sheltered market halls of Seoul. Expect recipes for unfussy, easy food from a country that has perfected the art of late-night eating and drinking. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea’s food scene into your kitchen.

Filled with vibrant location photography from Seoul that weaves a tale of Su’s touching return to her home country, Pocha is an electric and tender love letter to Korean cuisine.

Recipes we love: Fishcake Soup, Smoked Salmon Bibimbap, Butter Grilled Squid and Horseradish Mayo, and Pork Bone and Potato Stew.

Perfect for: Keen home cooks and foodie travellers will love this exciting new cookbook with its unfussy and impactful recipes.


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