Pocha
"Imagine! A little girl’s diary with food stories not princess stories"
Who founded Pocha?
Me and my husband in 2018 June.
Which restaurants (if any) had you been involved with beforehand?
We’ve not worked at any restaurant in Spain. My husband and I we worked at different restaurant in Seoul.
Can you give a brief overview of the other people who bring Pocha to life?
Everyone who has worked at POCHA as camareros or cocineros brings POCHA to life. Working in hospitality industry is hard. But as POCHA we are young and dynamic, we always try to enjoy and have a fun work.
How would you describe the food there?
Our food is that Koreans enjoy and eat “these days”.
Do you see Pocha as a continuation of any particular culinary tradition?
We seek Korean Suljip cuisine and try to make best Anju.
*Suljip is pub and bar and Anju is the dishes which accompany with Korean alcohol drinks.
What is your most popular dish? Can you talk us through the inspiration for the recipe?
Korean Fried chicken! We have two types of sauce yangñum and chili cream. The inspiration of fried chicken comes from Korea. As the Korean fried chicken is so popular in Korea there are many different sauce or way. Whenever we go to Korea, the first thing we do is searching new fried chicken and try!
Where do your recipes come from, generally?
The fundamental of our recipes is from chef’s mom!
Where did your interest in cooking come from?
Well I don’t remember exactly where my interest in food came from. But one thing clear is it has been started since i was very young. In my diary written when i was 5-6 years old, it is full of the story of food like dining out experience and specific dish I love. It is very funny to read. Imagine! A little girl’s diary with food stories not princess stories.
Which review - by a person or publication - do you feel best captured the essence of what you’re trying to do?
Well, the google review! I think our customers understand very well what we are doing!
Who eats at Pocha?
Most are local regulars!
Pocha
€€€€€