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Poga: Discovering the Vibrant Flavors of Stir-Fried Garlic Scape Noodles
An Irresistible Culinary Experience
Nestled in the bustling streets of Yeonnam-dong, Seoul, Poga offers food lovers a chance to indulge in the bold, alluring flavors of Shandong-style garlic scape noodles paired with a mouthwatering selection of sides. This modern eatery breathes new life into traditional Chinese-inspired cuisine, standing out as a destination for those seeking something beyond the familiar offerings of jajangmyeon or jjamppong. Whether you're escaping rainy-day blues or exploring the rich culinary diversity of Seoul, Poga is a must-visit for lovers of hearty, savory dishes.
A Twist on Tradition: My Initial Encounter with Garlic Scape Noodles
My first taste of Shandong-style garlic scape noodles took place at Jangmanok, a restaurant in Euljiro 3-ga, Seoul. The dish, consisting of noodles topped with stir-fried pork and finely chopped garlic scapes, brought an intriguing twist to classic Chinese-inspired Korean noodles. Think of it as a refined, oil-based pasta with distinctly Asian flavors. For someone weaned on the dense, umami-laden notes of black soybean paste noodles, this revelation was refreshing—light, aromatic, and satisfying.
Although the concept of garlic scape noodles captured my attention, Jangmanok's execution left room for improvement. Fortunately, Poga offered an opportunity to rediscover the dish in all its glory.
The Journey to Poga: Anticipation on a Rainy Chuseok Morning
Driven by curiosity and fond memories of my introduction to garlic scape noodles, I set off to Poga on the first day of Chuseok. Arriving at 11:15 a.m., I secured the first spot in line, even as a steady drizzle turned the streets gray. By opening time, a queue of over 10 hopeful diners had formed behind me—a testament to the restaurant’s growing popularity.
The menu at Poga centers around garlic scape noodles and fried dumplings, with optional additions like beef brisket jjamppong and fried pork for those eager to expand their dining experience. While the temptation to enjoy Yantai Kaoliang Liquor tugged at my resolve, I chose to forgo alcohol, anticipating several festive gatherings over the course of the holiday.
The Culinary Lineup: Exploring Poga’s Signature Dishes
Fried Dumplings: A Perfect Prelude
The first dish to arrive was the fried dumplings, uniquely prepared with a method that involved light steaming before being pan-fried to perfection. The result was a delightful contrast of textures—soft yet satisfyingly crispy. Stuffed with a generous, juice-filled medley of meat and vegetables, these hand-crafted dumplings delivered a harmonious balance of flavors that made them hard to forget. Among the fried dumplings I’ve tasted in the past year, these easily cemented their place in my top five. If it hadn’t been for the promise of more dishes to come, I might have ordered another serving on the spot.
Garlic Scape Noodles: The Star Attraction
Soon, the main event arrived—the garlic scape noodles. This vibrant dish featured a rich, savory topping of stir-fried pork and finely chopped garlic scapes. The sauce, lightly seasoned with hints of fermented soybean paste, blanketed half the portion of noodles, lending a visual and aromatic appeal that immediately heightened my appetite.
Each bite introduced layers of flavor—earthy, umami-packed, and slightly smoky. The chopped garlic scapes added a delicate crunch and freshness, contrasting beautifully with the unctuous sauce. The dish was so good that I found myself savoring spoonfuls of the topping even after the noodles were devoured. If there’s a dish that embodies comfort and vitality, this is it. I could’ve easily requested another bowl right then and there.
Beef Brisket Jjamppong: A Rainy-Day Indulgence
Given the gloomy weather, I couldn’t resist adding beef brisket jjamppong to my order. This hearty dish, featuring a broth made from beef bone stock, offered a warming reprieve from the dampness outside. Packed with brisket, shrimp, squid, and other seafood, the bowl felt robust and lavish. In fact, its richness prompted thoughts of renaming it samsun jjamppong, a nod to the traditional seafood variety.
While undeniably satisfying, the dish leaned toward indulgence. The fatty brisket, while delicious, pushed the boundaries of what I consider balanced flavors in jjamppong. While adventurous diners may delight in its over-the-top presentation, I personally prefer the simpler charm of leek- or seafood-focused versions that allow the broth’s natural flavors to shine.
A Culinary Adventure Worth Repeating
As I polished off the last bite of my meal, I felt a curious sense of satisfaction, akin to exiting a high-octane action film. The medley of textures, flavors, and aromas had elevated my mood, proof of the transformative power of food. Poga’s dishes delivered bold, comforting flavors grounded in the essence of Chinese-inspired Korean cuisine while showcasing the artistry of their chefs.
Poga: Essential Information for Food Lovers
Address: 2nd Floor, 24-4 Donggyo-ro 46-gil, Mapo-gu, Seoul (600 meters from Exit 3 of Hongdae Entrance Station)
Menu Highlights:
- Shandong-style garlic scape noodles (KRW 9,000)
- Beef brisket jjamppong (KRW 12,000)
- Fried dumplings (KRW 9,000)
- Fried pork (KRW 20,000)
About the Author
Eunjung Kwon is a distinguished journalist with over 20 years of experience in food and wine writing. A graduate of ICIF (Italian Culinary Institute for Foreigners) in Italy’s Piedmont region, he brings deep culinary knowledge to his work. Kwon has contributed columns to Kyunghyang Shinmun, Yonhap News, and other leading publications, while also publishing books like “Wine Is Like Tuna Mayo” and “Tasting Italy Through Pasta.”
