+
Restaurants & Bars

Vancouver Chowdown - Pojang Macha, Korean Street Food

fmed | Dec 3, 200809:44 AM     15

Pictures: http://picasaweb.google.ca/gustibus.m...

Last night, for the first ever Vancouver Chowdown, a bunch of us Vancouver Chowhounds converged at Pojang Macha, located in a non-descript stripmall on East Broadway. Pojang Macha specializes in Korean food-cart cuisine. The restaurant derives its name from the Korean term for "covered wagon" ( these street carts are often tarped over in the Korean winter). To simulate this covered wagon aesthetic, the proprietors covered the interior walls and ceilings with a shock of orange tarp. For tables, they used what looked like steel oil drums with metal tops.

Here's an blog that provides an excellent description of pojangmacha http://fatman-seoul.blogspot.com/2004... .

We were seated at the hotpot tables in the middle of the room. The hotpots contained a continuously simmering broth that the servers augmented with water and flavourings (eg crab shells) throughout the evening. The hotpot had already been busy simmering skewers of odeng (fish cake) when we arrived. We helped ourselves to bowls of this light but flavourful broth between courses all evening.

At the start the event, we had a quick chat with the chef to indicated our desire to keep our meal within a $20 per person budget. We negotiated what amounts to a tasting menu of Korean street food. The meal started off with a panchan (a swirl of Korean appetizers/starters that often includes kimchee, seaweed, marinated vegetables, and other little bites) - ours came with a big block of uncooked soft tofu with a pleasing soy and sesame oil based sauce. The panchan was served on army mess-hall style sectioned plates.

The next course was a trio of BBQ skewers similar to Japanese kushiyaki (grayelf: that is the word we were looking for). The skewers had a distinctly Korean flavour profile - sweeter and spicier than their Japanese counterparts. Some at our table were aghast to learn that they had just enjoyed chicken gizzard in all its chewy wonder. LOL.

The third course turned out to be nearly everyone's favourite dish - the seafood hotteok - Korean pancake stuffed with seafood. The dish is very similar to the Japanese okonomiyaki. The hotteok was stuffed with a variety of seafood (mainly squid) and greens. It was crunchy on the outside from the layer of egg noodles as an outer covering.

The third course was what seemed to be a sukiyaki - tender slivered beef suated in a slightly sweet soy and sesame oil sauce. Very tasty and familiar.

The fourth course was the the odeng which had already been simmering since we arrived. The texture was soft. The simmering broth contributed a faint, subtle crabi-ness to the fish cake.

The fifth course was a spicy wheat noodle dish called (IIRC) goldong myeon. It was sweet and spicy from the red pepper and gochujang, a fermented condiment common in Korean cooking. It was very tasty and not as spicy as it looked.

The sixth and final course was a somewhat of a spicy stir-fry of pork served with a fan of medium-firm uncooked tofu.

Since the food here is meant to simulate streetfood, I set my expectations accordingly and was very pleased. Overall, I would say that that the food here is quite decent - similar in quality to some of the Korean izakaya on Robson St. The food here is also more inexpensive than the places on Robson - probably owing to the downmarket locale - thus, cheap rent. Six courses for $20 and we all left fully sated.

I observed that the restaurant was full of Korean and Japanese diners....one particular table in the front corner had a boisterous bunch of Japanese businessmen who definitely enhanced the authenticity of the experience.

Pictures: http://picasaweb.google.ca/gustibus.m...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

9 No-Cook Recipes to Make in Big Batches All Summer
Recipe Round-Ups

9 No-Cook Recipes to Make in Big Batches All Summer

by Pamela Vachon | For many of us, when the mercury rises, the impulse to generate any additional heat in our kitchens...

13 No-Bake Summer Desserts That Are Stress-Free & Delicious
Recipe Round-Ups

13 No-Bake Summer Desserts That Are Stress-Free & Delicious

by Jen Wheeler | Looking for some easy 4th of July dessert ideas that are ideal for grilling season? Look no further...

A Guide to the Best Baby Back Ribs and Spare Ribs Ever
Guides

A Guide to the Best Baby Back Ribs and Spare Ribs Ever

by Colleen Rush | Just in time for summer, here's your guide to baby back ribs, spare ribs, and how to cook the best...

11 of Our Most Popular Sides for Summer Grilling & BBQ Season
Recipe Round-Ups

11 of Our Most Popular Sides for Summer Grilling & BBQ Season

by David Watsky | You're well on your way to a great grilling season with our 13 most popular BBQ recipes and even a...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.