Pocha: Simple Korean Food from the Streets of Seoul

在黑白大廚的競技場外，有一種味道叫做「人生」

Pocha：為 pojangmacha 的縮寫，字面意思為「覆蓋頂棚的馬車」。這種以帳篷或防水布搭建的小攤位、酒吧或市場攤商，專門供應便宜、不矯飾且充滿親切感的韓國療癒美食、小吃與飲品。

在《Pocha》這本書中，Su Scott 踏上了回鄉之路，回到她成長的街道，尋找那些形塑她人生的滋味。從破曉到日落，80 道美味且充滿趣味的食譜將帶領你展開一場冒險，穿梭在首爾狹窄的巷弄，走入那些頂著防水布屋頂的市場大廳——在那裡，微塵與蒸氣在橘色鎢絲燈的光影中閃爍。這是一個將深夜飲食文化發揮到極致的國家，所呈現出簡單、平易近人且慰藉人心的食物。從韓式熱狗、炸雞到泡菜煎餅，以及讓人大口吸入的紫蘇油冷麵（或許再配上冰鎮燒酒一飲而盡），《Pocha》邀請你將韓國飲食文化跳動的心臟帶進自家的廚房。

書中充滿了在首爾實地拍攝、色彩斑斕的攝影作品，編織出 Su 重返故鄉感人至深的故事。《Pocha》是一本充滿感染力且溫柔動人的食譜書。

Pocha; short for pojangmacha, which literally translates as ‘covered wagon’; pocha is a tented or tarpaulin-covered stall, bar or market vendor serving up cheap and unfussy Korean comfort food, snacks and drinks. In Pocha, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. 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 cookbook.

Pocha food is homely and rustic but skilfully crafted with simple cooking and convenience in mind, and almost always enjoyed with an alcoholic drink.

Let this cookbook take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets, with delicious and playful recipes such as:

'Pocha is the Seoul I would like to preserve.'
They are the very fabric of Seoul that fed the aspiring nation’s soul – enabling the country to flourish into the ultra-modern powerhouse it is now. For that, I hope, this somewhat fading tradition finds its way to continue its rich culture and legacy.